31 documents found, page 1 of 4
O exercício ético é o começo da cidadania. A ‘degustação’ dos valores com as cr...
Santos, Maria Teresa; Matos, Ana SofiaO presente texto inscreve-se no âmbito da área de Ética e Deontologia e dirige-se à Educação Pré-Escolar. Parte de dois pressupostos correlacionados: um, a responsabilidade dos educadores pela formação ética das crianças, não como transmissão de uma pauta normativa mas como início de uma reflexão viva sobre as relações interpessoais e culturais que as crianças vão tecendo dentro e fora da sala; outra, a necessi...
Multi-element and multi-isotopic profiles of Port and Douro wines as tracers fo...
Coelho, Inês; Matos, Ana Sofia; Epova, Ekaterina N.; Barre, Julien; Cellier, Robin; Ogrinc, Nives; Castanheira, Isabel; Bordado, JoãoPort and Douro wines are produced in the Douro Demarcated Region using different wine making processes. This works aims at evaluating the influence of the geographical origin and the wine making process in their multielement (Li, Be, B, Al, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Ag, Cd, Sn, Tl, Pb, Fe, Mg, P, Ca, Na, K) and isotopic compositions (87Sr/86Sr, δ11B, xPb/yPb, δ18O). Fifteen samples of each wer...
Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals
Motta, Carla; Castanheira, Isabel; Matos, Ana Sofia; Nascimento, Ana Claudia; Assunção, Ricardo; Martins, Carla; Alvito, PaulaThe cooked Andean cereals can be considered a good source of minerals, contributing to the recommended daily intakes as observed in previous works. This study evaluated quinoa, amaranth, and buckwheat’s chemical and nutritional compositions and their bioaccessibility through an in vitro gastric digestion simulation to understand their dietary changes. ICP-OES was used to quantify the mineral profile, and the im...
Amino acid profile of foods from the Portuguese Total Diet Pilot Study
Motta, Carla; Matos, Ana Sofia; Soares, Ana; Gonzales, Gerard Bryan; Castanheira, Isabel; Cabral, Izunildo; Tavares, Nelson; Nicolai, MarisaThe amino acid content of foods commonly consumed by specific populations is rarely measured systematically, especially if we take into account the different ways that foods are usually processed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We also aim to assess the amino aci...
Impact of cooking methods and malting on amino acids content in amaranth, buckw...
Motta, Carla; Castanheira, Isabel; Bryan Gonzalesb, Gerard; Delgado, Inês; Torres, Duarte; Santos, Mariana; Matos, Ana SofiaThis study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g)...
Tracing the geographical origin of food products with multielement fingerprinti...
Coelho, Inês; Matos, Ana Sofia; Nascimento, Ana; Bordado, João; Donard, Olivier F.X.; Epova, Ekaterina; Berail, Sylvain; Castanheira, IsabelRocha pear (Pyrus communis L. var. Rocha) is a traditional Portuguese variety of pear recognized by its organoleptic qualities. Adding to the known benefits of consuming fruit in general, pears are considered a good source of fiber and potassium with low sodium content, combined with low glycemic index (Barda, 2011; Foster-Powell et al., 2002) . The nutritional value of pears, in particular its mineral content,...
Combining multielement analysis and chemometrics to trace the geographical orig...
Coelho, Inês; Matos, Ana Sofia; Teixeira, Rita; Nascimento, Ana; Bordado, João; Donard, Olivier; Castanheira, IsabelThis work aims at characterizing the mineral profile of a Portuguese variety of pear, Rocha pear, and study the relationship between the nutritional profile and geographical origin. Multielement analysis of twenty-four elements (Al, As, B, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Se, Sn, Sr, Tl, Zn) was performed using an ICP-MS and ICP-OES, on 50 samples originating from two regions, one w...
Multielement fingerprinting, isotope ratios and chemometrics as tools to trace ...
Coelho, Inês; Matos, Ana Sofia; Nascimento, Ana; Bordado, João; Donard, Olivier; Epova, Ekaterina; Barre, Julien; Berali, Sylvain; Castanheira, IsabelThe aim of the present work is to develop a chemical fingerprint using multielement analysis and isotope ratios, for tracing the geographical origin of Douro and Port wines. Both wines are produced within the Douro region, located in northeastern Portugal. Although the terroir is the same the fermentation of Port Wine is interrupted with the addition of “Aguardente Vínica” (alcohol distilled from wine) which al...
Blank samples assessed through multivariate control chart as an internal qualit...
Gomez, Filipe; Gueifão, Sandra; Cabral, Izunildo; Castanheira, Isabel; Matos, Ana SofiaInductively coupled plasma mass spectrometry (ICP-MS) is one of the most suitable analytical techniques used to quantify inorganic components at trace concentrations. Being considered one of the key activities in a Quality Assurance system, the Internal Quality Control (IQC) reveals is of utmost importance when ICP-MS is used. Involving a continuous and critical assessment of the analytical methods and work rou...
Bromine occurrence in Portuguese cabbage from center region of Portugal before ...
Ventura, Marta; Delgado, Inês; Coelho, Inês; Gueifão, Sandra; Matos, Ana Sofia; Martins, Marta; Costa, Maria Helena; Castanheira, IsabelBromine (Br) is one of the main halogens of the periodic table and has been classified as emerging contaminant due to its persistence in the environment, bio-magnification properties and risk to human health [1]. The main goal of this work was to evaluate Bromine contents in Portuguese cabbage (Brassica Oleracea var. Costata DC), in the center region of Portugal before and after forest fires. This vegetable is ...