Academic literature on the topic 'Cooking, portuguese'
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Journal articles on the topic "Cooking, portuguese"
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Kowalkowska, Joanna, Rui Poínhos, and Sara Rodrigues. "Cooking skills and socio-demographics among Portuguese university students." British Food Journal 120, no. 3 (March 5, 2018): 563–77. http://dx.doi.org/10.1108/bfj-06-2017-0345.
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Purpose The purpose of this paper is to assess the reliability of a Portuguese version of the cooking skills scale (CSS) and to evaluate the association between cooking skills and socio-demographic, psychological and other cooking-related variables. Design/methodology/approach The study was conducted as an online survey among 730 Portuguese university students. Translation and back-translation of the CSS were performed. Data were assessed in two stages (test and retest) and the psychometric properties of the CSS were analyzed. The effect of socio-demographic variables was assessed by binary logistic regression analysis. The odds ratios for upper tertile of the CSS score were calculated using the lower tertile as reference. Findings Cronbach’s α for the CSS was 0.90. In the analysis of test-retest reliability, Spearman’s rank correlation coefficient was 0.79 and Cohen’s κ (for tertiles) was 0.49. Cooking skills were higher in respondents cooking more often, feeling more confident, enjoying more and indicating the personal interest as the main motivation to learn how to cook. Cooking skills were significantly better in females, older students and those with more independent place of residence. Originality/value Very good psychometric properties of the Portuguese version of the CSS were found among university students, providing a proper and simple tool to measure cooking skills in future studies with similar populations. The interventions encouraging to acquire and improve cooking skills as part of promoting healthy eating should be targeted especially toward men and young adults.
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JOMORI, Manuela Mika, Francisco de Assis Guedes de VASCONCELOS, Greyce Luci BERNARDO, Paula Lazzarin UGGIONI, and Rossana Pacheco da Costa PROENÇA. "The concept of cooking skills: A review with contributions to the scientific debate." Revista de Nutrição 31, no. 1 (February 2018): 119–35. http://dx.doi.org/10.1590/1678-98652018000100010.
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ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.
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da Rocha Leal, Fernanda Maria, Bruno Miguel Paz Mendes de Oliveira, and Sara Simões Rodrigues Pereira. "Relationship between cooking habits and skills and Mediterranean diet in a sample of Portuguese adolescents." Perspectives in Public Health 131, no. 6 (November 2011): 283–87. http://dx.doi.org/10.1177/1757913911419909.
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Aims: To assess the cooking habits and skills of adolescents and its relation to Mediterranean diet adherence. Methods: Adolescents ( N = 390) from the seventh, eighth and ninth grades in a school from a semi-urban region in northern Portugal were asked to fill in a questionnaire. The questionnaire assessed self-reported cooking habits and skills, for example enjoying and knowing how to cook and wanting to cook and learn more. Answers were taken on a scale from 0 to 5, 0 being ‘no’ and 5 being ‘very much’. Learning sources, cooking frequency, and confidence in cooking ten particular foods were also assessed using the following answers: ‘no, never’, ‘yes, with help from family/friends’, ‘yes, all by myself’. Adherence to Mediterranean diet was evaluated using the KIDMED index. Results: Adolescents who said that they cooked, did so usually between one and four times a month (56.2%). A high proportion of respondents had never cooked vegetables (57%), fish (51%) and soup (49%). Girls were more likely to have cooked foods listed in the questionnaire ( p ≤ .002). Adolescents who did not know how to cook (8.7%) stated that the main reasons were that they had someone to cook for them (47%) and had no interest (35%). Those who knew how to cook mainly stated that they had learnt from their family (87.9%) and by themselves (7.9%). Most of our sample wanted ‘to learn how to cook better’ ( M = 3.8, SD = 1.5), preferably with family/friends (82%) or by taking culinary courses (10%). The KIDMED index was poor for 7.2% of the sample, average for 50.8% and good for 42.1%. Adolescents with higher KIDMED scores were younger ( p = .025), knew how to cook better ( p < .001), cooked more often ( p < .001), enjoyed cooking ( p < .001), would like to cook more frequently ( p < .001), and would like to learn how to cook better ( p < .001). Conclusion: Almost one in every ten adolescents did not know how to cook. Vegetables, fish and soup were found to be foods that nearly half of the adolescents had never cooked. Female adolescents were more involved in cooking than males. Better cooking habits and skills were positively related with adolescents’ adherence to the Mediterranean diet, which reinforces the idea that teaching cooking skills may have a positive impact in future food choice.
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Bordado, J. C., J. F. Gomes, and P. C. Albuquerque. "Exposure to airborne ultrafine particles from cooking in Portuguese homes." Journal of the Air & Waste Management Association 62, no. 10 (July 5, 2012): 1116–26. http://dx.doi.org/10.1080/10962247.2012.699443.
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Tagnin, Stella E. O., and Elisa Duarte Teixeira. "Translator-oriented, corpus-driven technical glossaries: the case of cooking terms." Corpora 7, no. 1 (May 2012): 51–67. http://dx.doi.org/10.3366/cor.2012.0017.
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Although there are many English–Portuguese technical glossaries on the market, very few are designed to meet the specific needs of translators, whose main task is the production of an idiomatic text either in the mother tongue or in the foreign language. For that purpose, a mere list of monolexical terms (usually based on previous compilations or abstract conceptual schemata, and their equivalents) will not suffice. Most importantly, the producer of a text needs to know how a word is used in context, and this can be inferred from the observation of authentic examples. Corpus Linguistics has proved to be an invaluable tool in retrieving technical terms and phraseologies from corpora. In this paper, we employ a corpus-based methodology or, more precisely, the ‘corpus-driven approach’, to compile a bilingual, monodirectional English–Portuguese glossary of cooking terms ( Teixeira and Tagnin, 2008 ), covering the various stages of the project, with an emphasis on the identification of candidate terms, and their subsequent validation through the generation of frequency and keyword lists using the lexical analysis software, WordSmith Tools.
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Jomori, Manuela Mika, Rossana Pacheco da Costa Proença, Maria Elena Echevarria-Guanilo, Greyce Luci Bernardo, Paula Lazzarin Uggioni, and Ana Carolina Fernandes. "Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method." British Food Journal 119, no. 5 (May 2, 2017): 1003–16. http://dx.doi.org/10.1108/bfj-10-2016-0448.
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Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.
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Felício, Maria Teresa S., Rosário Ramalheira, Vânia Ferreira, Teresa Brandão, Joana Silva, Tim Hogg, and Paula Teixeira. "Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking." Food Control 22, no. 12 (December 2011): 1960–64. http://dx.doi.org/10.1016/j.foodcont.2011.05.011.
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Stolk, Marijn. "Exploring Immigrant Identities: The Link between Portuguese Ceramics and Sephardic Immigrants in 17th Century Amsterdam." Ex Novo: Journal of Archaeology 3 (December 31, 2018): 101–20. http://dx.doi.org/10.32028/exnovo.v3i0.383.
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During urban expansions around 1600 a new neighborhood, Vlooienburg, was created in the rapidly growing city of Amsterdam. This new district was not just inhabited by local people, but also by immigrants coming from different European countries. Among those immigrants there were Sephardic Jewish people, who had fled from the Iberian Peninsula due to the persecution perpetrated by the Spanish Inquisition. By studying the archaeological finds that have been recovered from cesspits at Vlooienburg, an attempt is made to gain more knowledge about the composition of different cultural, religious and social identities living together in this area. As a part of the study of the material culture from Vlooienburg, this paper will present a case study that explores the possible relationships between the mobility of Portuguese ceramics and the presence of Portuguese immigrants. The paper will examine the distribution of different Portuguese wares to establish whether there were significant differences in how these ceramics were acquired and used within seventeenth century households in Amsterdam. The main result of this study is the remarkable link between Portuguese coarse cooking wares and the presence of immigrant households.
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Foucher, Laure, Maria João Barroca, Yuliya Dulyanska, Paula M. R. Correia, and Raquel P. F. Guiné. "Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal." Foods 11, no. 7 (March 23, 2022): 917. http://dx.doi.org/10.3390/foods11070917.
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The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value.
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Rebechi, Rozane, and Stella Tagnin. "Brazilian cultural markers in translation: A model for a corpus-based glossary." Research in Corpus Linguistics 8 (2020): 65–85. http://dx.doi.org/10.32714/ricl.08.01.05.
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Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.
Dissertations / Theses on the topic "Cooking, portuguese"
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Ghoubar, Janaina Bello. "Aspectos da tradução (frânces-português) de uma receita da cozinha francesa: especificidades e desafios." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/8/8146/tde-22022013-142104/.
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O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de uma receita da obra Révélations Gastronomiques (1995) de Hervé This. A singularidade desta obra consiste na transmissão de explicações dos processos físico-químicos que acontecem durante o preparo de um prato e da indicação dos gestos, ações e operações que garantam o bom resultado da receita, em um texto expressivo marcado pela presença de metáforas, ritmo, humor e pelo emprego de termos da cozinha francesa. Adotamos a perspectiva funcionalista em nossa proposta de tradução e verificamos a aplicação da metodologia de Nord (1997) na análise dos fatores pragmáticos dos textos de partida e de chegada. Sustentamos que devemos privilegiar a transmissão dos conteúdos dos verbos especializados da cozinha para permitir sua compreensão e boa execução da receita pelo cozinheiro brasileiro não especializado. A descrição dos conteúdos se construirá a partir das definições presentes nas obras de referência escolhidas em nossa pesquisa.The aim of this study is to present a translation proposal, from French to Portuguese, of a recipe in Révélations Gastronomiques (1995), written by Hervé This. The uniqueness of this work is providing explanations of chemical processes that occur during the preparation of a dish and indication of gestures, actions and operations that ensure the sucess of the recipe, in a text marked by the presence of significant metaphors, rhythm, humor and of french cooking terms. We adopt a functionalist perspective on our proposal to translate and verify the application of the methodology of Nord (1997) analysis of pragmatic factors in both source text and target text. We argue that our study should focus on the transmission of the content of specialized cooking verbs to allow their understanding by the Brazilian receiver in order to succeed the recipe preparation as described in the source text. The description of the contents will be built from the definitions in the works of reference chosen in our research.
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Diniz, Raquel Cristina de Camilo. "O gênero receita culinária no século XIX na perspectiva da historiografia linguística." Pontifícia Universidade Católica de São Paulo, 2013. https://tede2.pucsp.br/handle/handle/14274.
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This study sought the extent to which socio-cultural and linguistic expressions, materialized in the genre cooking recipe, featuring the culture of Brazil in the XIX century. A cooking recipe acquires importance as it has always been linked to the limit socioeconomic-cultural-linguistic part of society, revealing thus the culture of the time intertwined with language and history. When we conduct a study historiographical linguistic, rescued, in context, the major historical events that have influenced the climate of opinion at the time recipe, in immanence, analyze revenues according to the grammarian of the period, and the theoretical adequacy, comparing recipes early XIX century with other current. Thus, the present study found that the cooking recipe of the XIX century have cultural elements characteristic of his time, as well as bring lexicon, syntax and spelling to grammar befitting your period
O presente trabalho procurou verificar em que medida as manifestações linguísticas e socioculturais, materializadas no gênero receita culinária, caracterizam a cultura do Brasil no século XIX. A receita culinária adquire importância, pois sempre esteve vinculada ao limite socioeconômicolinguístico- cultural da sociedade que faz parte, revelando, assim, a cultura da época entrelaçada à língua e a história. Ao realizarmos um estudo historiográfico-linguístico, resgatamos, na contextualização, os principais fatos históricos que influenciaram no clima de opinião da época das receitas; na imanência, analisamos as receitas de acordo com o gramático do período e, na adequação teórica, comparamos as receitas do início século XIX com outras atuais. Deste modo, a presente pesquisa constatou que as receitas do século XIX apresentam elementos culturais característicos de seu tempo; assim como, trazem léxico, ortografia e sintaxe condizente à gramática de seu período
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Leony, Hanny do Vale da Flor de Liz. "What drives the decision to cook at home? : the case of the portuguese population." Master's thesis, 2021. http://hdl.handle.net/10400.14/35523.
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Cooking is one of the basic activities of humans’ lives. However, the decision to cook is
triggered by different and many reasons. In this present dissertation, associations between the
frequency of cooking at home (during the week and on weekends) with cooking-related
motivations and Cooking Mobile Applications were analyzed. By using the pooled data from
an online survey from April of 2019, we can examine what influences Portuguese people's
decision-making to cook at home and whether currently available Cooking APPs have an
influence on this habit. This contribution allows us to understand which motives e.g. healthrelated,
hedonism-related or duties-related are stronger and more influential for the adult
population in Portugal to take the decision to cook. Duty-related motives were found to be
significant to the frequency of cooking at home during the week and, diversely, health and
hedonic motives were not significant. During the weekend, duties and health motives are
significant to the frequency cooking at home and only hedonics motives are not. For the second
part of the analysis of this work, the usage of mobile cooking apps was found to be significant
for both weekdays and weekends.Cozinhar é uma das atividades básicas da vida humana. Entretanto, a decisão de cozinhar é desencadeada por diferentes e diversas razões. Nesta presente dissertação, foram analisadas associações entre a frequência de cozinhar em casa (durante a semana e nos fins de semana) com motivações para cozinhar e com aplicações móveis para cozinhar. Utilizando os dados de uma pesquisa on-line de abril de 2019, podemos examinar o que influencia a decisão dos portugueses de cozinhar em casa e se os APPs de cozinha atualmente disponíveis têm influência sobre este hábito. Esta contribuição nos permite entender quais motivos, por exemplo, relacionados à saúde, hedonismo ou deveres são mais fortes e influentes para a população adulta em Portugal para tomar a decisão de cozinhar. Os motivos relacionados a dever foram considerados significativos para a frequência de cozinhar em casa durante a semana e, diversamente, os motivos de saúde e hedonismo não foram significativos. Durante o fim de semana, os motivos de dever e de saúde são significativos para a frequência de cozinhar em casa e somente os motivos hedônicos não são significativos. Para a segunda parte da análise deste trabalho, o uso de aplicações móveis para cozinhar foi considerado significativo tanto para os dias de semana quanto para os fins de semana.
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Silva, Maria Teresa Romão Ferreira Pereira da. "What drives consumers’ decision on dining out patterns? : the case of the portuguese population." Master's thesis, 2020. http://hdl.handle.net/10400.14/31248.
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In the present dissertation, eighteen different associations between the frequencies of Dining
out during the week and Dining out during the weekend with socio-demographic variables,
cooking-related motivations and dietary restraints were analysed. Data from national and
international public databases together with data from an online survey conducted in April
2019, which collected 528 valid responses from Portugal, were used in the study. The
purpose of this research was to describe the Portuguese dining out patterns. The frequency of
dining out during the week was found to be positive and significantly correlated to not having
children, preference to cook and the dietary restraint consumption of high-calorie food and
drinks, as well as light, low-fat & diet food and drinks, while there is a negative correlation
with aptness for cooking. The frequency of dining out during the weekend is positively
associated to not having children living in the same household. Average monthly income is
positively correlated to both frequencies of dining out: during the Week and during the
Weekend. The frequency of dining out is not significantly associated to age, measured by
Millennials versus Non-Millennials.Na presente dissertação estão inseridas dezoito associações distintas entre as frequências de jantar fora durante a semana e durante o fim-de-semana com variáveis sociodemográficas, motivações para cozinhar e restrições alimentares foram analisadas. Dados recolhidos de bases de dados públicas, tanto nacionais como internacionais, em conjunto com os resultados de um questionário online, realizado em Abril de 2019 e que obteve 528 respostas válidas, foram incluídos no estudo. Os resultados revelam que existem associações positivas entre a frequência de jantar fora durante a semana e o não se ter filhos, gostar de cozinhar e a restrição alimentar de consumir comida ou bebidas com um elevado número de calorias, bem como rotuladas como light, low-fat ou diet, enquanto que a correlação com aptidão para cozinhar é negativa. A frequência de jantar fora durante o fim-de-semana está positivamente associada com não ter crianças a viverem na mesma casa. O rendimento mensal médio está positivamente correlacionado com ambas as frequências de jantar fora: durante a semana e durante o fim-de-semana. As frequências de jantar fora não estão associadas com a idade, medida como Millennials versus Non-Millennials.
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Silva, Carolina Curto. "Consumer evaluation of cookies for marketing: case study of portuguese consumers." Master's thesis, 2022. http://hdl.handle.net/10362/134287.
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Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Marketing IntelligenceThe word web cookie has been around for almost three decades. However, to many consumers this word comes as an assault to them and their privacy. There have been controversial cases where consumers’ data collected through web cookies was sold to third-party entities, creating a fear regarding data handling. Due to these cases, many governments as well as the European Union has created laws to regulate web cookies, in order to guarantee that web cookies are used with the consent of the user. This study aimed to understand the Portuguese consumer perception on the web cookies. Also, the impact of the web cookie notifications on opinion and trust that users have in the website that contains them. It also intends to analyze how different types of content and options provided to the consumer can influence their attitude towards cookies and cookie notifications. The results of this study demonstrates that the Portuguese consumers has a faint knowledge about web cookies and associated the concept to unwanted advertisements and data leakage. To what concerns the web cookie notification, it was possible to identify that consumers have higher confidence and satisfaction with information when notifications allow them to choose from several options (e.g. accept all, reject all, manage) as well as when the notification has an honest disclosure of information.
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Neves, Carlos Alexandre da Costa. "Privacidade do utilizador em sítios na web dos municípios portugueses." Master's thesis, 2018. http://hdl.handle.net/10773/26005.
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Cada vez mais os sítios na web são ferramentas usadas para a interação das mais variadas instituições com os cidadãos. Nestas interações é habitual a recolha de informação dos cidadãos, que pode ser feita com ou sem o conhecimento destes e podendo envolver dados pessoais. Com o objetivo de proteger a privacidade dos utilizadores, tem sido desenvolvido um conjunto de legislação a que as comunicações através da Internet estão sujeitas, de que são exemplos a lei de proteção de dados pessoais e a lei de proteção dos dados pessoais nas comunicações eletrónicas, e, para determinadas áreas, regras de boas práticas que os sítios na web devem respeitar.
Esta dissertação tem como objetivo o estudo da conformidade de sítios na web de uma determinada área homogénea (por exemplo, os sites dos municípios, das universidades, etc.) com a legislação e boas práticas existentes, no que se refere à privacidade na interação com os utilizadores. Nomeadamente pretende-se que a verificação da conformidade possa ser feita através da utilização de ferramentas, a desenvolver, que automatizem o processo de verificação. Como exemplo, algumas características de possível observação são: a utilização de ligações seguras, a existência de trackers, a existência de políticas de privacidade e nível de consentimento.
Surgiu a necessidade de estudar várias ferramentas e respetivas características a fim de perceber se alguma se adequa à análise pretendida. Optou-se pela utilização do OpenWPM, com a necessidade de desenvolvimento de funcionalidades, para a recolha e consequente análise da informação necessária para averiguar a preocupação com a privacidade do utilizador na navegação em sítios web dos municípios portugueses.
Concluiu-se que a maioria dos municípios recolhem informação sobre os seus utilizadores sem que sejam respeitadas as normas, nomeadamente no que toca à necessidade informação dos utilizadores ou da requisição de consentimento.Increasingly, websites are becaming tools used for the interaction of the most varied institutions with citizens. In these interactions institutions may gather information from citizens, which can be done with or without the knowledge of these and may involve personal data or not. In order to protect the privacy of users, a set of legislation has been developed to which Internet communications are subject, such as the law of protection of personal data and the law of protection of personal data in electronic communications and, for certain areas, rules of good practice that Websites must respect. This dissertation aims to study the conformity of Websites in a given homogeneous area (eg, municipalities, universities, etc.) with existing legislation and good practices regarding privacy in the interaction with users. In particular, it is intended that the verification of conformity can be done through the use of tools to automate the verification process. As an example, some characteristics of possible observation are: the use of secure connections, the existence of trackers, the existence of privacy policies and consent level. There was a need to study various tools and their characteristics in order to see if any fit the required goal. We chose to use OpenWPM, with the need to develop extra functionalities, for the collection and consequent analysis of the information necessary to ascertain the concern with the privacy of the user when navigating in websites of the portuguese municipalities. It was concluded that most municipalities collect information about their users without complying with the rules, especially about informing the users or the request for consent.
Mestrado em Engenharia de Computadores e Telemática
Books on the topic "Cooking, portuguese"
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Modesto, Maria de Lourdes. Traditional Portuguese cooking. 2nd ed. Lisboa: Verbo, 1993.
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Azevedo, Manuel. LaSalette cookbook, cozinha nova Portuguesa: New Portuguesa cuisine. Sonoma, Calif: Henrique and Henrique Publications, LLC, 2012.
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Phillips, Edite Vieira. Roteiro da cozinha portuguesa. Lisboa: Editorial Presença, 1992.
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Avellar, Mary-Jo. Provincetown Portuguese cookbook: With recipes from Provincetown's finest cooks and restaurants and featuring recipes from the kitchens of Molly O'Neill and Emeril Lagasse. [Provincetown, MA: Blessing of the Fleet], 1997.
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Modesto, Maria de Lourdes. Cozinha tradicional portuguesa. 7th ed. Lisboa: Verbo, 1988.
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Jackson, Annabel. Taste of Macau: Portuguese cuisine on the China coast. Hong Kong: Hong Kong University Press, 2003.
Find full textBook chapters on the topic "Cooking, portuguese"
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Gomes, Susana Barata. "Cooking the nation on Portuguese TV in the 1960s." In Food and Cooking on Early Television in Europe, 156–74. London: Routledge, 2022. http://dx.doi.org/10.4324/9780429327995-10.
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Ferreira, Marisa R., Carina Silva, and Beatriz Casais. "Growing Pains." In Management Strategies for Sustainability, New Knowledge Innovation, and Personalized Products and Services, 252–67. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-7793-6.ch010.
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Today's ever-changing business environment is very demanding for companies, particularly those of modest dimensions and operating in more traditional formats. There is an imperative change happening in market and consumer behavior – a need for digital transformation or digital complement to the traditional business model, aiming at improving the lives of individuals, groups, and society as a whole. A Portuguese small company that manufactures cookies and biscuits has identified a need to move forward and revitalize its traditional business format, preserving its traditional origins but seeking to reframe its business in a more digital context. The main goals of the case study are to understand (1) this brand's evolution, (2) its primary difficulties, and (3) strengths, and the authors also indicate possible future paths that can be replicated in other similar businesses.
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Silva, J. A., Y. Y. V. Silva, and S. M. A. Moura. "PRODUÇÃO E APLICAÇÕES ALIMENTARES DA FARINHA DE RESÍDUOS DA ACEROLA: UMA REVISÃO." In PESQUISAS E ATUALIZAÇÕES EM CIÊNCIA DOS ALIMENTOS. Agron Food Academy, 2022. http://dx.doi.org/10.53934/9786599539657-27.
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A acerola é uma fruta climatérica e tropical, apresenta um alto teor de vitamina C e seu cultivo é favorável nas regiões do Nordeste e Sudeste. Devido à crescente expansão da fruticultura no Brasil e no mundo, assim como do setor de processamento de frutas, é crescente a geração de resíduos, que em alguns casos pode se aproximar a 40%, dependendo da fruta. Diante disso, foi desenvolvido o presente estudo com o objetivo de realizar uma revisão sistemática da literatura sobre a produção da farinha de resíduos da acerola e a produção de alimentos. Foi realizado por meio de pesquisas nas bases de dados Google Acadêmico, SciELO e Periódicos Capes. Utilizou-se os termos “resíduos de acerola”, “farinha de resíduos da acerola”, “aproveitamento integral da acerola”, “aproveitamento integral”, “Malpighia Emarginata”, “resíduos agroindustriais” combinados em português e inglês. Foram encontrados 343 artigos para análise de título, palavras-chaves, resumo e metodologia. Logo após avaliação criteriosa e objetiva, apenas 5 artigos estavam dentro dos critérios de inclusão da pesquisa, seguido da leitura completa, extração dos dados e análise dos resultados e conclusões. Observou-se que a farinha dos resíduos de acerola pode ser inserida na panificação para a produção de cookies, bolos e barras de cereais, como também em bebidas do tipo shake e licor, com bons resultados físico-químicos, microbiológicos e sensoriais. Conclui-se que os produtos alimentícios elaborados com os resíduos da acerola trazem benefícios aos consumidores, agregando valor nutricional.
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Silva, Y. Y. V., J. A. Silva, and S. M. A. Moura. "ACEITABILIDADE DE PRODUTOS ALIMENTÍCIOS FUNCIONAIS RICOS EM ÔMEGA-3: UMA REVISÃO DE LITERATURA." In PESQUISAS E ATUALIZAÇÕES EM CIÊNCIA DOS ALIMENTOS. Agron Food Academy, 2022. http://dx.doi.org/10.53934/9786599539657-21.
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A procura da população por alimentos mais saudáveis tem aumentado nos dias atuais. A utilização de alguns ingredientes ricos em ácidos graxos ômega 3, que são associados a diversos benefícios à saúde, na fabricação de produtos apreciados pelos consumidores é uma forma de associar qualidade nutricional e palatabilidade. Assim, o presente estudo teve por objetivo revisar a literatura científica sobre a elaboração de produtos enriquecidos com ômega 3, de caráter funcional, que tragam mais qualidade de vida através dos seus compostos bioativos. Trata-se de uma revisão de literatura do tipo sistemática, utilizando os seguintes termos: “Alimentos enriquecidos com ômega 3”, “biscoitos enriquecidos”, “enriched foods”, “omega 3”, “enriched cookies” e suas combinações em português e inglês, nas bases de dados SciELO e Periódicos Capes. Foram encontrados 291 artigos para análise de título, palavras-chave, resumo e metodologia. Após avaliação criteriosa e objetiva, apenas 11 artigos atenderam os critérios de inclusão, seguindo para leitura completa, extração dos dados e análise dos resultados e conclusões. Constatou-se que os estudos são relevantes e diversos incorporando produtos que são fontes de ômega-3. Conclui-se que a utilização de produtos fonte de ômega-3 na formulação de diversos alimentos é uma alternativa viável para enriquecer formulações e ofertar valor nutricional superior aos produtos já existentes no mercado. Contudo, para avaliar o potencial de comercialização desses alimentos de forma mais significativa, recomenda-se para estudos futuros a suplementação do ômega-3 encapsulado, para que assim, seja mensurado seu custo final unitário e sua aceitação.