Browsing by Author "Rodrigues, S."
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- Desenvolvimento de Paté de lapa, Patella spp. com adição de medronho, Arbutus unedoPublication . Ganhão, R.; Rodrigues, S.; Maranhão, P.Limpets Patella are gastropods molluscs with an increasing use in human food, being a popular food too much appreciated in several coastal regions of Portugal. According to the chain of seafood, the consumption of fishery products rich in polyunsaturated fatty acids, has replaced the products of terrestrial animals through the filleted products, restructured products and precooked products. Food oxidation is the most important cause in the deterioration of nutritional and sensory quality of fish products. So, in recent years, there has been an increasing utilization of natural antioxidants of vegetable origin (fruits and vegetables) in substitution of the synthetic antioxidants in the preparation of restructured products of animal origin (burgers, sausages and pâtés). In addition to this antioxidant effect, there is a beneficial relationship between the consumption of fruit and vegetable rich in phenolic compounds in the prevention of certain diseases. So, this project intends to produce and characterize physical-chemical properties, sensorial analysis and microbiological analysis in one pâté elaborate with limpets and with addition of arbutus wild fruit, as well as valorisation of these raw materials to providing the nutritional/functional and economic value to the development of an innovative product (pâté). Furthermore, we evaluated the oxidative stability of pâté in refrigeration for 90 days and its acceptability. Thus, we produced three types of innovative pâtés: I) Patella spp. pâté with BHT (PCON), II) Patella spp. pâté with 3% of the Arbutus unedo (PAU3) and III) Patella spp. pâté with 6% of the Arbutus unedo (PAU6). The results of the evaluation of oxidative stability (PAU6>PAU3>PCON) confirm the high performance of the Arbutus unedo extract rich in phenolic compounds as effective inhibitor in lipid oxidation of the Patella spp. pâté and with good sensory acceptability.
- Relationship marketing through error management and organisational performance does it matter?Publication . Oliveira, M.; Rodrigues, S.; Santos, E.; Miguel, I.The current environment VUCA (Volatile, Uncertain, Complex and Ambiguous) imposes great challenges and constant changes in the business environment, requiring organisations to perform better and better. Companies must constantly reinvent themselves in search of distinguishing competitive advantages, which can often rise from their own internal management processes. Managing mistakes can be therefore important and strategic. Errors are inseparable from human nature itself, systemic organisational factors and the interaction of both. As the systemic environments are “alive”, inevitably errors occur on a daily basis. So, it is crucial to understand how organisations deal with errors. There is the need for organisations to understand that errors allow, through their management, a permanent reorganisation that triggers complexity and facilitates progress, resulting from the intrinsic benefits such as learning, exploration, creativity and innovation and, therefore, better results. The main purpose of this study is to understand the influence of the error management process on the organisational performance. A hybrid research methodology was used. Qualitative and quantitative data were collected. An exploratory study in a form of semi-structured interviews was conducted to develop the survey instrument. A total of 326 valid questionnaires were obtained. Data were collected in a large Portuguese economic group. Data were analysed through correlation analysis and the linear regression models. The results showed the existence of a statistically positive and significant influence between the process of error management and organisational performance. The adoption of an error management process in companies would allow managers to detect, minimise and prevent the error to happen. The faster they do it, the faster the companies will produce better results.