R
Raquel Guiné
Researcher at Polytechnic Institute of Viseu
Publications - 389
Citations - 4138
Raquel Guiné is an academic researcher from Polytechnic Institute of Viseu. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 25, co-authored 340 publications receiving 2862 citations. Previous affiliations of Raquel Guiné include Polytechnic Institute of Coimbra & Escola Superior Agrária de Coimbra.
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Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits
Elena Bartkiene,Eglė Zokaitytė,Evaldas Kentra,Vytaute Starkute,Dovile Klupsaite,Ernestas Mockus,Gintare Zokaityte,Darius Cernauskas,João Rocha,Raquel Guiné +9 more
TL;DR: In this paper , the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented wheat flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB) was evaluated.
The impact of food choices on human and animal rights protection and environmental sustainability
TL;DR: In this article, the authors evaluated to what extent some aspects linked to sustainability in the food chain influence people's food choices, specifically in the domains of packaging, food surplus, transportation and human or animal welfare, and found that people tend to condition their food choices in view of contributing for a more sustainable food chain with respect for environment, humans and animals.
Journal Article
Contribution for physical characterization of aromatic rice
TL;DR: In this paper, three types of aromatic rice were collected and analyzed for biometry characteristics, cooking time, water absorption, and texture properties, and the rice grains were collected from the Portuguese trade market.
Study of chemical and physical properties of apples dried in a convective drier.
TL;DR: In this paper, the effects of drying on apple slices from two varieties, Golden Delicious and Granny Smith, were analyzed in terms of physical and chemical properties, including moisture, acidity, soluble solids, colour and texture.
As fontes de informação e as perceções sobre uma alimentação saudável numa amostra da comunidade universitária
TL;DR: In this paper, a trabalho pretendeu avaliar a influencia das diferentes fontes de informacao nas percecoes sobre uma alimentacao saudavel, e fundamental continuarem a ser desenvolvidas estrategias que permitam aumentar o conhecimento sobre esta tematica.