Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products.

Pheochromocytoma During Pregnancy: A Hidden Cause for Hypertension.

Pheochromocytoma, a rare but potentially serious condition, poses challenges in timely identification, especially during pregnancy due to misconceptions about pregnancy-related hypertension causes. However, paroxysmal symptoms heighten diagnostic suspicion. The diagnosis relies on biochemical confirmation of catecholamine hypersecretion followed by imaging for tumor localization.

Coffee Consumption during the COVID Pandemic in a Portuguese Sample: An Online Exploratory Study.

Background: Coffee is one of the most consumed beverages worldwide and is part of the Portuguese lifestyles. This study aims to describe coffee consumption during the COVID-19 pandemic, the change in consumption, the relation between work and familiar pressure during the COVID-19 pandemic and coffee consumption, and the reasons for this consumption pattern.

Methods: This is a cross-sectional study conducted by an online questionnaire ( = 463) between March and June 2020.

Behavioral, contextual and biological factors associated with obesity during adolescence: A systematic review.

Introduction/objective: Adolescence is a critical period for the development of obesity. Obesity arises from a complex interaction between several factors, which are not yet fully understood. Therefore, the purpose of this review was to identify and assess the peer-reviewed scientific literature on the behavioral, contextual and biological factors associated with obesity in adolescents.

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity.

Consumer acceptance and sensory profiling of reengineered kitoza products.

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated.

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w).

Patients' beliefs about medicines and adherence to medication in ischemic heart disease.

Introduction: The phenomenon of adherence to treatment is a motive of worry from the scientific community, since it is considered as a worldwide problem of high magnitude. The implications are of great relevance in morbidity, mortality, in the significant increase in the consumption of health care and in the costs to the health system, particularly in patients with ischemic heart disease. We intend to evaluate adherence to treatment and relate beliefs about medicines with adherence to treatment.

The association of equity, accessibility, and price with primary healthcare user's satisfaction.

The assessment of user satisfaction, and the knowledge of what factors influence satisfaction are very important for the improvement of services' quality provided. This study aims to evaluate user satisfaction with primary healthcare services. A sample of 6,113 healthcare services users was interviewed to evaluate satisfaction and determine a global satisfaction index using a Partial Least Squares Path Model.

The relationship between job stressors, hardy personality, coping resources and burnout in a sample of nurses: a correlational study at two time points.

Background: Nursing is considered as a risk profession with high levels of stress and burnout, and these levels are probably increasing.

Objectives: This study assessed temporal and cross-sectional relationships between job stressors, hardy personality and coping resources on burnout dimensions among nurses.

Design: Temporal and cross-sectional effects were evaluated.

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal.

"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products.

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety.

Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption.