45 documents found, page 1 of 5

Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and...

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about a...

Physical activity and the risk of osteoporosis

The incidence of osteoporosis (OP) in Portugal is 10.2%, a pathological condition in which bone resorption is greater than bone deposition. According to the World Health Organization, there are two types of risk factors associated with OP - the fixed risk factors and the modifiable risk factors, the latter subject to change, among which the practice of physical activity stands out. The aim of this study was to ...

Bem-estar psicológico em cuidadores informais

O bem-estar psicológico do Cuidador Informal é influenciado por fatores positivos ou negativos, que determinam a qualidade e bem-estar, ou pelo contrário, a sobrecarga do cuidador. Foi objetivo desta investigação avaliar o nível de bem-estar psicológico dos Cuidadores Informais, de uma Unidade de Cuidados na Comunidade, do Norte do País. Tratou-se de um estudo transversal e descritivo, cuja população foram os C...

Bem-estar psicológico em estudantes de enfermagem: relação com sexo e idade

O bem-estar psicológico é um conceito multidimensional, que inclui dimensões sociais, subjetivas e psicológicas, e que enfatiza o potencial e a capacidade das pessoas para alcançar o bem-estar. Foi objetivo desta investigação avaliar o nível de bem-estar psicológico em estudantes a frequentar o Curso de Licenciatura em Enfermagem, de uma Universidade do Norte do País, bem como a sua relação com o sexo e a idade...

Clean labelling sodium nitrite at pilot scale: in-situ reduction of nitrate fro...

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to red...

Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry wh...

Development of an innovative laminated dough with half-fat content

Development of an innovative laminated dough with half-fat content

Development of clean label bakery products with natural preservatives

Bakery products are generally well-liked and in high demand around the world, owing to their organoleptic properties as well as the diversity of products they provide. Simultaneously, the consumer profile and level of knowledge about the health-food relationship have shifted in recent years. Furthermore, the nutritional imbalance and high energy density of some formulations have increased the association of man...

Coffee consumption during the COVID pandemic in a Portuguese sample: an online ...

Background: Coffee is one of the most consumed beverages worldwide and is part of the Portuguese lifestyles. This study aims to describe coffee consumption during the COVID-19 pandemic, the change in consumption, the relation between work and familiar pressure during the COVID-19 pandemic and coffee consumption, and the reasons for this consumption pattern. Methods: This is a cross-sectional study conducted by ...