Browsing by Author "Afonso, Andreia"
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- Análise SWOT do curso de enfermagemPublication . Afonso, Andreia; Pires, Cátia; Vaz, Telma; Anes, EugéniaSWOT é um importante instrumento ligado à gestão, que significa Strengths, Weaknesses, Opportunities e Threats, ou análise FOFA em Português, significando Pontos fortes, Oportunidades, Pontos Fracos e Ameaças. É utilizado para o planeamento estratégico e consiste em recolher dados importantes que caracterizam o ambiente interno (Pontos Fortes e Pontos Fracos) e o ambiente externo (Oportunidades e Ameaças). A análise SWOT permite efetuar análises internas e externas e preparar opções estratégicas, pois permite observar os riscos a ter em conta, os problemas a resolver e a prioridade dos mesmos. Foi objetivo deste trabalho utilizar este tipo de instrumento de gestão – Análise SWOT – efetuando uma análise à Licenciatura em Enfermagem, através da perceção de alunos de Enfermagem da Escola Superior de Saúde do Instituto Politécnico de Bragança. É um estudo descritivo e transversal de carater qualitativo. Foi aplicado um questionário, constituído por duas partes, com questões de caraterização e com a Matriz SWOT. Foram explicados os objetivos e a caraterização do estudo, assim como a pertinência e importância da participação de cada um. Foi solicitado consentimento. A colheita de dados decorreu em duas turmas do Curso de Enfermagem em maio de 2013. A amostra é constituída por 58 alunos do Curso de Enfermagem da Escola Superior de Saúde de Bragança. Em termos de resultados salientam-se como Pontos Fortes a excelente preparação, ótima reputação da formação da escola, relações humanas e a ajuda; nos Pontos Fracos é salientada a existência de poucas aulas práticas em laboratório (escola), a baixa remuneração, risco de erro, horários, a falta de reconhecimento social e o cansaço e stress resultante do trabalho; em termos de Oportunidades a grande maioria salienta o grande potencial de empregabilidade no estrangeiro e; a Ameaça referida pela quase totalidade dos participantes é a falta de emprego a nível nacional. A análise SWOT é um instrumento valioso para o desenvolvimento de uma estratégia empresarial, que pode ser muito útil no que toca a perceber a viabilidade de uma organização ou apenas de um projeto. Facilitando a sua análise, a criação de alternativas de combate aos Pontos Fracos e às Ameaças. Como aspetos negativos a combater são a falta de reconhecimento, baixos salários, horários e a falta de emprego.
- Análise SWOT do curso de enfermagem: perspetiva dos alunosPublication . Afonso, Andreia; Pires, Cátia; Vaz, Telma; Anes, EugéniaSWOT é um importante instrumento ligado à gestão, que significa Strengths, Weaknesses, Opportunities e Threats, ou análise FOFA em Português, significando Pontos fortes, Oportunidades, Pontos Fracos e Ameaças. É utilizado para o planeamento estratégico e consiste em recolher dados importantes que caracterizam o ambiente interno (Pontos Fortes e Pontos Fracos) e o ambiente externo (Oportunidades e Ameaças). A análise SWOT permite efetuar análises internas e externas e preparar opções estratégicas, pois permite observar os riscos a ter em conta, os problemas a resolver e a prioridade dos mesmos. Foi objetivo deste trabalho utilizar este tipo de instrumento de gestão – Análise SWOT – efetuando uma análise à Licenciatura em Enfermagem, através da perceção de alunos de Enfermagem da Escola Superior de Saúde do Instituto Politécnico de Bragança. É um estudo descritivo e transversal de carater qualitativo. Foi aplicado um questionário, constituído por duas partes, com questões de caraterização e com a Matriz SWOT. Foram explicados os objetivos e a caraterização do estudo, assim como a pertinência e importância da participação de cada um. Foi solicitado consentimento. A colheita de dados decorreu em duas turmas do Curso de Enfermagem em maio de 2013. A amostra é constituída por 58 alunos do Curso de Enfermagem da Escola Superior de Saúde de Bragança. Em termos de resultados salientam-se como Pontos Fortes a excelente preparação, ótima reputação da formação da escola, relações humanas e a ajuda; nos Pontos Fracos é salientada a existência de poucas aulas práticas em laboratório (escola), a baixa remuneração, risco de erro, horários, a falta de reconhecimento social e o cansaço e stress resultante do trabalho; em termos de Oportunidades a grande maioria salienta o grande potencial de empregabilidade no estrangeiro e; a Ameaça referida pela quase totalidade dos participantes é a falta de emprego a nível nacional. A análise SWOT é um instrumento valioso para o desenvolvimento de uma estratégia empresarial, que pode ser muito útil no que toca a perceber a viabilidade de uma organização ou apenas de um projeto. Facilitando a sua análise, a criação de alternativas de combate aos Pontos Fracos e às Ameaças. Como aspetos negativos a combater são a falta de reconhecimento, baixos salários, horários e a falta de emprego.
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredientsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca. 220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients”Publication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The authors regret the inconvenience caused but found an error in the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of the article. It should read “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100 g of bread.” The authors would like to apologise for any inconvenience caused.
- Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compoundsPublication . Dias, Maria Inês; Pinela, José; Pereira, Carla; Ferreira, Patrícia; Oliveira, Maria de Fátima; Martins, Anabela; Afonso, Andreia; Barros, LillianMiChestnut3 is a project of the company DEIFIL whose main objective is to produce more resistant and productive hybrid chestnut (Castanea sativa Mill.) seedlings through micropropagation and mycorrhization techniques. In this work, in addition to the agronomic traits of the micropropagated mycorrhizal chestnut seedlings, it was also important to evaluate the changes induced by mycorrhization in the phenolic profile of these plants. Phenolic compounds are plant secondary metabolites involved in plant-microbe interactions/symbiosis and act as signaling molecules in the establishment of arbuscular mycorrhizal symbioses, as well as in plant defense mechanisms [1]. According to the literature, considerable increases in phenolic compounds in host plants as a result of arbuscular mycorrhizal fungus inoculation have been reported during the progression of the infection [1]. Therefore, this work was carried out to study the impact of the type of fungal inoculum and the period of mycorrhization (before or after potting) on the qualitative and quantitative profile of phenolic compounds of the roots and leaves of the chestnut seedlings produced by DEIFIL. After collection and lyophilization of the plant material, hydroethanolic extracts were prepared and the phenolic compounds were characterized by HPLC-DAD-ESI/MS [2]. Ellagic acid derivatives and Oglycosylated flavonoids were the major phenolic compounds in both plant roots and leaves, which agreed with previous reports [2,3]. A statistical analysis showed that the type of inoculum and period of mycorrhization significantly (p<0.05) affected the phenolic profile of the chestnut hybrids. In general, the mycorrhizal seedlings with the fungi Amanita caesarea and Boletus edulis were those that presented the highest levels of phenolic compounds. Relationships between the levels of these signaling compounds and the agronomic performance of chestnut seedlings were also found. The results bring new perspectives into the future production of a hybrid chestnut tree resistant to ink disease in the main traditional Portuguese varieties
- Obtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistillation and supercritical fluid extraction with CO2 as potential flavouring additives for food applicationsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Afonso, Andreia; Ferreira, Patrícia; Mandim, Filipa; Ferreira, Isabel C.F.R.; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors -terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.
- Porta-enxertos e variedadesPublication . Afonso, Andreia; Pereira, Filipe; Bento, AlbinoO cultivo do castanheiro encontra-se em fase de expansão em Portugal, atualmente com uma superfície de souto de 39 721,88 ha (ISIP-2018). A amplitude de solos e clima onde se cultiva e as diferentes problemáticas associadas fazem com que seja da maior importância o conhecimento do porta-enxerto e variedade (s) a utilizar e suas caraterísticas. No castanheiro, como na maioria das espécies fruteiras, a árvore é composta de duas partes distintas: o porta- -enxerto, que fornece o sistema radicular e constituí a parte subterrânea e a variedade, que fornece a parte aérea da árvore e é responsável pelas características da produção. Porta-enxerto e variedade são ligadas através da enxertia. O auto-enraizamento de variedades apenas se observa para algumas variedades híbridas de castanheiro, designadas de produtor direto. A escolha do material vegetal (porta- -enxertos e variedades) adquire especial importância, pois disso depende, em parte, a qualidade da castanha e a longevidade do pomar. Neste capítulo são descritos os principais métodos de propagação do castanheiro, indicados os principais porta-enxertos comercializados e suas características, bem como uma descrição sumária das características das principais variedades.
- The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredientsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 x 10(-4) to 6.9 x 10(-3) mu g center dot mL(-1) for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 mu L of extract to each 100 g of bread dough. The quantified eucalyptol and D-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.
- The potential of aromatic extracts to enhance the sensory perception of breadPublication . Vieira, Vanessa; Pascoalino, Liege; Pereira, Eliana; Ferreira, Elisabete; Afonso, Andreia; Kessler, Júlia C.; Martins, Isabel M.; Dias, Madalena M.; Ferreira, Isabel C.F.R.; Gallego, Cristina; Gómez, Manuel; Barros, LillianAromas are widely recognized for influencing human stimulation, mood and, consequently, choices and decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits as food ingredients. The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread containing rosemary extract (40 μL/Kg of bread) ii) bread containing almond extract (10 μL/Kg of bread), and iii) bread without any functionalizing element (control sample). The samples were cooked in industrial ovens and the perception of the cooked products was evaluated by acceptability tests. The nutritional profile (protein, ash, fat, carbohydrate and energy content) was determined using official methodologies for the analysis of food products (AOAC). The chemical profile was evaluated, determining free sugars by HPLC-RI, fatty acids by GC-FID, and the most abundant terpene molecules (D-limonene and eucalyptol) by HS SPME-GC-MS. The results showed a very similar nutritional profile in all tested samples. The moisture presented values of 40%, the protein content varied between 6.4 and 6.8 g/100g fresh weight (fw), the amount of ash was about 1 g/100g fw, and the lipid content was on average 0.15 g/100g fw. Considering the fiber concentration, the values ranging between 3 and 4%, being higher in the control sample. In chemical composition, fructose, glucose and maltose were detected in sugar profile, and in fatty acids composition the polyunsaturated fatty acids were the most abundant in all cases. Regarding the terpene composition of bread crust and crumb samples, the aroma molecules of P. dulcis fruit were manly detected in the crumb samples, with this behavior persisting over the time. Moreover, R. of icinalis molecules were firstly detected (t0) in the bread crust, but after 4 hours (t4), they were identified in crumbs. The inclusion of extracts improved consumer assessment of the visual appearance, texture and overall acceptability of the breads. In conclusion, this work emphasizes the importance of studying natural aromas as food ingredients to improve the sensory perception of bread, maintaining their nutritional profile. It also represents as a steppingstone for a new generation of foods under the olfactive marketing concept, validated in an industrial context.