Browsing by Author "Camacho, Carolina"
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- Caderno de prática laboratorial de ortópticaPublication . Poças, Ilda Maria; Camacho, Carolina; Marques, Eduarda; Castro, Inês de; Santos, Joana dos; Videira, Mariana; Augusto, Melanie; Silva, Patrícia; Maia, TatianaA primeira função deste caderno, é registar de forma clara os casos clínicos de avaliação ortóptica, para consulta posterior. Os registos devem ser suficientemente detalhados e explícitos para que permitam a análise posterior de todos os dados registados, sem que se tenha observado o caso clínico. Cada procedimento e registo deve ser adaptado ao caso clínico em estudo. No contexto do processo ensino-aprendizagem, o Caderno de Prática Laboratorial, apresenta-se como uma ferramenta de trabalho para o estudante e um instrumento de avaliação para os docentes intervenientes no processo. O objetivo deste caderno é também verificar ao longo do semestre, a evolução do estudante no registo e no relato dos casos que observa.
- Development and characterization of nutritious and sustainable canned fish meal prototype for different population segmentsPublication . Oliveira, Helena; Cristóvão, Maria; Nabais, Alexandre; Camacho, Carolina; Sapatinha, Maria; Pires, Carla; Lourenço, Helena M.; Fernandes, Maria H.; Fernandes, Maria J.; Fraqueza, Maria J.; Augusto, Helga C.; Viegas, Cláudia; Duarte, Maria P.; Marques, António; Gonçalves, Amparo; Nunes, Maria L.Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlantic horse mackerel (Trachurus trachurus) (whose EU allowable-catch amounts have increased, particularly, in Iberian waters) and vegetables in light brine in terms of stability, sterility, and physicochemical and sensory properties over 4 months at room temperature and ii) evaluate its nutritional contribution for different population groups. After preparation, the meal was stored for one month at ≈20 °C and ≈40 °C (to simulate the 4 months). Although the pH was not stable, the meal was considered commercially sterile according to the challenge accelerated tests. Moreover, aging did not significantly affect the meal’s physicochemical and sensory properties. This innovative meal prototype can be claimed to be “low-fat”, “reduced in NaCl/Na”, a “source of protein, phosphorus, iron, selenium and vitamin D”, and “high in vitamin B12”. It proved to be both nutritious and appealing for consumption, with the potential to be scaled up.