DAN - Relatórios científicos e técnicos
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- Avaliação de ácidos gordos trans, gordura saturada e sal em alimentos processados: estudo do panorama portuguêsPublication . Albuquerque, T.G.; Costa, H.S.; Silva, A. S.
- Avaliação de ácidos gordos trans, gordura saturada e sal em alimentos processados: estudo do panorama português (PTranSALT)Publication . Albuquerque, T.G.; Costa, H.S.; Silva, A.S.
- Projeto Rose4Pack- Embalagem biodegradável activa com extrato de alecrim (Rosmarinus officinalis L.) para incrementar a vida útil dos alimentos: relatório de progresso (1º Ano)Publication . Sanches-Silva, A.; Carvalho-Costa, D.; Albuquerque, T.G.; Ramos, F.; Castilho, M.C.; Machado, A.V.; Costa, H.S.
- Report on Analytical characterization of selected traditional foods complete - M2.4Publication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.This document describes the status of the analyses to determine the nutritional composition of the selected traditional foods from Black Sea Area countries (BSAC), which was performed by INSA (P04) and IFR (P02). INSA received the thirty-three selected traditional food samples from BSAC between May 2010 and July 2011. The samples were identified with the sample codes given previously in the guidelines (M2.1), homogenized, stabilized if necessary, divided in appropriate quantities and frozen or kept refrigerated until analysis (Table 1). INSA sent twenty-one traditional food samples on February 2011 and nine samples on June 2011 to IFR for total folate determination. The following components have been determined in the samples: water, ash, total nitrogen (for protein), total fat and individual fatty acids (SFA/MUFA/PUFA), total sugars, starch, total dietary fibre, minerals and trace/elements (Na, Fe, Zn and Se), vitamins A, E, C, B2 and total folate. The analytical methods used for the nutritional composition are listed in Table 2. All the analyses are complete except for cholesterol content which are being performed (Tables 3 and 4). INSA has carried out other analyses, which were not included in the DoW, such as determination of K, Ca, Mg, Cu, P and Mn, in the thirty-three selected traditional foods. This document also contains some information on the status of bioactive compounds determination. UNIBO has received samples from all the selected traditional foods and evaluated the total polyphenol content of each food (Table 5).
- Report on analytical data on traditional foods to be available for inclusion in the appropriate national FCDB and EuroFIR datasets - D2.3Publication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.Traditional foods are key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine). Thirty-three traditional foods were selected in WP1 according to specific criteria: documentation of traditional character; availability and quality of existing compositional data; frequency of consumption; beneficial versus detrimental health implications and marketing potential. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. The present deliverable provides information on the work developed in Task 2.2 “Establishment of common methodology, sampling strategy and delivery of samples” and Task 2.3 “Chemical determination of bioactive compounds and nutritional composition in BSAC traditional food samples”.
- Sixth report: period 1st October – 31st March, 2011Publication . Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.