http://hdl.handle.net/10400.18/16 Tue, 21 May 2013 23:48:09 GMT 2013-05-21T23:48:09Z http://hdl.handle.net/10400.18/1535 Title: Implementation of a Total Quality Management System for TDS Centers based on EFQM Excellence Model Authors: Oliveira, Luísa Abstract: Summary presentation of EFQM Excellence Model and its possible application for Total Quality Management in a TDS Center. Fri, 07 Sep 2012 00:00:00 GMT http://hdl.handle.net/10400.18/1535 2012-09-07T00:00:00Z http://hdl.handle.net/10400.18/1529 Title: The Benefits of Sharing Food Information Authors: Viegas, Silvia; Dias, M. Graça; Oliveira, Luísa Tue, 05 Jun 2012 00:00:00 GMT http://hdl.handle.net/10400.18/1529 2012-06-05T00:00:00Z http://hdl.handle.net/10400.18/1528 Title: WP9 TASK 9.9: quality management practices planned activities and methodologies Authors: Oliveira, Luísa; Castanheira, Isabel Wed, 29 Feb 2012 00:00:00 GMT http://hdl.handle.net/10400.18/1528 2012-02-29T00:00:00Z http://hdl.handle.net/10400.18/1409 Title: BaSeFood. Nutritional data on traditional foods and analytical data on plant raw materials Authors: Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; D’Antuono, L.F.; Vasilopoulou, E.; Trichopoulou, A.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosov, S.; Hayran, O.; Jorjadze, M.; Karpenko, D.; Finglas, P. Abstract: Introduction. The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) consists of a research consortium of 13 partners [1]. A general objective is to contribute towards the establishment of a rationale for integrating the concept of health-promoting for traditional foods. The specific aim of this study was to produce analytical data detailing the nutritional and bioactive content of selected traditional foods from six Black Sea area countries, and to evaluate the diversity of bioactive compounds content of some plant raw materials. Results. A total of 33 traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine were selected and prioritised in WP1. Within WP2, a list of components for the nutritional composition of each traditional food was prioritised on the basis of (1) inclusion of relevant data in national food composition databases; (2) the most relevant components to be analysed for each food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components to be quantified in the selected traditional foods was: water, ash, total protein, total fat, individual fatty acids, total starch, total sugars, total dietary fibre, vitamins, minerals and trace elements. Besides the nutritional composition and total polyphenols determination, additional analyses on carotenoids ( carotene, -carotene, -cryptoxanthin, zeaxanthin, neoxanthin, violaxanthin, lutein and lycopene) were performed. A common approach on sampling and sample handling of traditional foods using harmonised guidelines was established, for all countries, to ensure that representative food samples would be analysed in order to produce reliable and high quality data [2,3]. The following relevant results were obtained for raw materials. Kales confirmed to be an interesting source of glucobrassicin; variability of glucosinolate, carotenoids and phenolic content was detected. Among primitive wheats, einkorn wheat was the richest in carotenoids and phenolics content, with slightly different sterol composition from the others species. Among oilseeds, sesame was the richest source of sterols and tocols, whereas walnuts were by far the richest in phenolic compounds; the importance of the initial oxidative conditions of raw materials for further processing is stressed. Conclusions. The use of a common methodology to study traditional foods will be essential to maintain the European cultural heritage, thus enabling future generations to experience and enjoy local specialities. Furthermore, this study provides new data on the nutritional composition and bioactive compounds content of the selected traditional foods from Black Sea Area countries in order to elucidate their role in the dietary pattern of each country. Moreover, knowledge base of traditional foods and related plant raw materials from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures. Description: Comunicação científica a convite. Thu, 04 Oct 2012 00:00:00 GMT http://hdl.handle.net/10400.18/1409 2012-10-04T00:00:00Z