New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/39635 |
Resumo: | The dairy sector is of great economic importance worldwide, and it has always been extremely competitive in terms of product portfolio innovation. In order to respond to new consumer trends, such as products with particular nutritional profiles and products with added health benefits, this industry has had to adapt its portfolio accordingly. Also, the numbers concerning food waste are very high, with about 1/3 of the food destined to human consumption being lost worldwide; in Portugal, 17% of the annual food production is estimated to become food waste. In the cheese production sector, generated waste includes cheese surpluses or their off-standards items. These cheese by-products were valorised in this dissertation project by serving as basic ingredient for the development of a group of novel dairy products, with innovative taste features and nutritionally enhanced characteristics. That was achieved by the formulation of a melted cheese base (MCB) - a paste of melted cheese in gelatinized starch (or other hydrocolloids including xanthan gum and guar gum), having milk as the fluid vehicle. These MCBs were the distinctive ingredient for ulterior incorporation in the final products, where Emmental cheese was the cheese type selected for most of the research work, due to its properties. Besides cheese, the MCBs also included agents able to stabilize its dispersed state after cooling. In order to avoid the emulsifying salts common in processed cheeses, hydrocolloids were used instead. The main ones were native corn starch (CS) and waxy rice starch (WRS), that also worked as thickeners and stabilizers of the MCBs. It was shown that the starch suspension in milk should be heated past the gelatinization temperature (85 ºC for CS and 90 ºC for WRS) before cheese addition, so that the final MCB formulation could reveal ideal textural characteristics. A study on the interactions involved in holding the protein structure in cheese (Emmental) was also made using solutions of different dissociating agents at different concentrations and combinations. To quantify the solubilized protein, a modification of a spectrophotometric-based method that can be employed to quantify total protein in cheese was developed, with statistically similar results (p>0.05) to those obtained by the Kjeldahl method. The results showed that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and electrostatic bonds, including ionic bonds, with hydrogen bonds having an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures. The last part of this project entailed the development of two novel dairy products, namely, yogucheeses corresponding to yogurts fortified with cheese, and novel ricotta-type fresh cheeses. For the yogucheeses, cheese (Emmental) and CS or WRS were used in the MCB formulations. These MCBs were mixed with further milk in different proportions, before addition of starter culture and fermentation, in order to create samples with different proportions of MCB to further analyse. The products were characterised in terms of macronutrient composition, physical and chemical properties. In the end, the incorporation of CS and WRS, combined with the incorporation of ripened cheese, created yogurt samples with a firmer gel structure, lower syneresis, and higher viscosity. All the yogurts were stable throughout a period of 14 days, with no alterations in their visual aspect and syneresis behaviour. For the ricotta-type fresh cheeses, MCBs were made using two cheese types (Emmental and Ewe’s cheeses) and using CS or WRS. Afterwards, the MCB wase diluted with milk and then renneted, so that the novel fresh cheeses could be obtained. These samples were characterised in terms of macronutrient composition, physical and chemical properties, as well as sensory properties. The fresh cheese developed had a balanced nutritional content, and a texture similar to many commercial fresh cheese types, or spreadable processed cheeses. Gel formation of the initial mixture was hindered above a certain incorporation of ripened cheese, but this was overcome by the addition of skim milk powder (SMP) to the preparation. Starch and SMP both reduced syneresis of the renneted gel. As for the sensory attributes of the products, according to a consumer panel, the preference was higher for a more solid texture and with the flavour of a traditional cow’s cheese. Both these products were manufactured using our MCB formulation. This alternative strategy for utilization of cheese can contribute to food surplus minimization, while bringing additional nutrients and specific flavours to these products. Since ingredients that are not compatible with clean label designation were not used, as well as sweeteners of any kind, these products are consistent with the consumer trends existing nowadays and are in alignment with the sustainable development goals. In conclusion, this thesis project presents research that led to a novel line of dairy products, economically and environmentally interesting, as well as rewarding, being also in line with the recent consumers’ trends and demands for more sustainable and health-promoting foods, all while contributing to the circular economy, since the product formulation uses cheese surpluses, which ultimately reduces food waste. |
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New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterizationCheese surpluses valorisationCheese protein interactionsCheese-fortified yoghurtNovel freshPhysicochemical analysisValorização excedentes de queijoInteração das proteínas do queijoIogurte fortificado com queijoQueijos frescos inovadoresAnálise e caracterização físico-químicaDomínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e AlimentarThe dairy sector is of great economic importance worldwide, and it has always been extremely competitive in terms of product portfolio innovation. In order to respond to new consumer trends, such as products with particular nutritional profiles and products with added health benefits, this industry has had to adapt its portfolio accordingly. Also, the numbers concerning food waste are very high, with about 1/3 of the food destined to human consumption being lost worldwide; in Portugal, 17% of the annual food production is estimated to become food waste. In the cheese production sector, generated waste includes cheese surpluses or their off-standards items. These cheese by-products were valorised in this dissertation project by serving as basic ingredient for the development of a group of novel dairy products, with innovative taste features and nutritionally enhanced characteristics. That was achieved by the formulation of a melted cheese base (MCB) - a paste of melted cheese in gelatinized starch (or other hydrocolloids including xanthan gum and guar gum), having milk as the fluid vehicle. These MCBs were the distinctive ingredient for ulterior incorporation in the final products, where Emmental cheese was the cheese type selected for most of the research work, due to its properties. Besides cheese, the MCBs also included agents able to stabilize its dispersed state after cooling. In order to avoid the emulsifying salts common in processed cheeses, hydrocolloids were used instead. The main ones were native corn starch (CS) and waxy rice starch (WRS), that also worked as thickeners and stabilizers of the MCBs. It was shown that the starch suspension in milk should be heated past the gelatinization temperature (85 ºC for CS and 90 ºC for WRS) before cheese addition, so that the final MCB formulation could reveal ideal textural characteristics. A study on the interactions involved in holding the protein structure in cheese (Emmental) was also made using solutions of different dissociating agents at different concentrations and combinations. To quantify the solubilized protein, a modification of a spectrophotometric-based method that can be employed to quantify total protein in cheese was developed, with statistically similar results (p>0.05) to those obtained by the Kjeldahl method. The results showed that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and electrostatic bonds, including ionic bonds, with hydrogen bonds having an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures. The last part of this project entailed the development of two novel dairy products, namely, yogucheeses corresponding to yogurts fortified with cheese, and novel ricotta-type fresh cheeses. For the yogucheeses, cheese (Emmental) and CS or WRS were used in the MCB formulations. These MCBs were mixed with further milk in different proportions, before addition of starter culture and fermentation, in order to create samples with different proportions of MCB to further analyse. The products were characterised in terms of macronutrient composition, physical and chemical properties. In the end, the incorporation of CS and WRS, combined with the incorporation of ripened cheese, created yogurt samples with a firmer gel structure, lower syneresis, and higher viscosity. All the yogurts were stable throughout a period of 14 days, with no alterations in their visual aspect and syneresis behaviour. For the ricotta-type fresh cheeses, MCBs were made using two cheese types (Emmental and Ewe’s cheeses) and using CS or WRS. Afterwards, the MCB wase diluted with milk and then renneted, so that the novel fresh cheeses could be obtained. These samples were characterised in terms of macronutrient composition, physical and chemical properties, as well as sensory properties. The fresh cheese developed had a balanced nutritional content, and a texture similar to many commercial fresh cheese types, or spreadable processed cheeses. Gel formation of the initial mixture was hindered above a certain incorporation of ripened cheese, but this was overcome by the addition of skim milk powder (SMP) to the preparation. Starch and SMP both reduced syneresis of the renneted gel. As for the sensory attributes of the products, according to a consumer panel, the preference was higher for a more solid texture and with the flavour of a traditional cow’s cheese. Both these products were manufactured using our MCB formulation. This alternative strategy for utilization of cheese can contribute to food surplus minimization, while bringing additional nutrients and specific flavours to these products. Since ingredients that are not compatible with clean label designation were not used, as well as sweeteners of any kind, these products are consistent with the consumer trends existing nowadays and are in alignment with the sustainable development goals. In conclusion, this thesis project presents research that led to a novel line of dairy products, economically and environmentally interesting, as well as rewarding, being also in line with the recent consumers’ trends and demands for more sustainable and health-promoting foods, all while contributing to the circular economy, since the product formulation uses cheese surpluses, which ultimately reduces food waste.O setor dos lacticínios tem uma grande importância na economia mundial, tendo sido extremamente competitivo em termos de portefólio de produtos. De modo a conseguir dar resposta às novas tendências do consumidor, tais como produtos com perfis nutricionais muito particulares e produtos com benefícios de saúde associados, esta indústria teve de adaptar esse portefólio em concordância com as mesmas. Mais ainda, os números relacionados com o desperdício alimentar são muito altos, sendo que, mundialmente, cerca de 1/3 dos alimentos destinados ao consumo humano são desperdiçados; em Portugal, é estimado que 17% da produção anual de alimentos se converte em desperdício alimentar. No setor da produção de queijos este desperdício pode ser encontrado em excedentes de produção ou em itens com defeito que não são colocados à venda. Neste projeto, os subprodutos do queijo foram valorizados, tendo servido de ingredientes base para o desenvolvimento de um grupo de produtos láteos inovadores, com novos perfis de sabor e características nutricionais melhoradas. Isto foi alcançado formulando bases de queijo fundidas (MCB), pastas de queijo derretido dispersas em amido gelatinizado (ou noutros hidrocolóides incluindo goma xantana e goma guar), sendo o leite utilizado como fluido base. Estes MCBs foram o ingrediente característico para a incorporação posterior nos produtos finais, onde o queijo Emmental foi o tipo de queijo selecionado para grande parte da investigação, devido às suas propriedades. Além de queijo, os MCBs também incluíram na sua formulação agentes capazes de os estabilizar após o seu arrefecimento. De modo a evitar a inclusão de sais emulsificantes, sais esses utilizados na formulação de queijos processados, foram utilizados hidrocolóides como alternativa. Os principais agentes foram o amido de milho nativo (CS) e o amido de arroz ceroso (WRS), que também funcionaram como espessantes e estabilizadores dos MCBs. Foi provado que a suspensão de amido em leite deve ser aquecida para além da sua temperatura de gelatinização (85 ºC para o CS e 90 ºC para o WRS) antes da adição de queijo, para que a formulação final da MCB revele características texturais adequadas. Foi realizado um estudo sobre as interações envolvidas na manutenção da estrutura proteica do queijo (Emmental), usando soluções de diferentes agentes dissociantes a diferentes concentrações e combinações. De modo a quantificar a proteína solubilizada, foi desenvolvido um método espetrofotométrico modificado, que pode ser aplicado na quantificação da proteína total em queijos, apresentando resultados estatisticamente semelhantes (p>0.05) aos resultados obtidos com método de Kjeldahl. Os nossos resultados revelaram que as ligações das caseínas no queijo Emmental são mantidas através de um conjunto de interações hidrofóbicas, pontes de hidrogénio e ainda interações electroestáticas, incluindo ligações iónicas, tendo as pontes de hidrogénio um papel mais importante, em comparação com as interações hidrofóbicas, uma conclusão que não é usualmente reportada em estruturas de queijo. A parte final deste projeto consistiu no desenvolvimento de dois produtos láteos inovadores, nomeadamente, os yogucheeses, i.e. iogurtes fortificados com queijo, e queijos frescos tipo ricotta. Para os yogucheeses, foi utilizado queijo (Emmental) e CS ou WRS na formulação das MCBs. Estas MCBs foram misturadas com leite em diferentes proporções, antes da adição da cultura bacteriana e da fermentação, de modo a criar amostras com diferentes proporções de MCB para análise posterior. Os produtos obtidos foram caracterizados em termos de composição macronutricional e propriedades físicas e químicas. No final, a incorporação de CS e WRS, combinada com a incorporação de queijo Emmental, criou amostras de iogurte com uma estrutura de gel mais firme, uma sinérese mais baixa e uma viscosidade mais alta. Todas as amostras de iogurte se mostraram estáveis durante um período de 14 dias, não mostrando alterações a nível do aspeto visual ou alteração visível na sinérese. Para os queijos frescos tipo ricotta, as MCBs foram formuladas com recurso a dois tipos de queijo (Emmental e queijo de ovelha) e foram usados CS ou WRS. De seguida, a MCB foi diluída com leite e coagulada, para que o queijo fresco pudesse ser obtido. Estas amostras foram caracterizadas em termos de composição macronutricional, propriedades físicas e químicas e propriedades sensoriais. Os queijos frescos desenvolvidos apresentaram um conteúdo nutricional equilibrado, bem como uma textura similar à de muitos queijos frescos, ou queijos de barrar disponíveis no mercado. A formação da estrutura de gel da mistura inicial foi mais difícil de obter acima de um certo nível de incorporação de queijo maturado na MCB, no entanto, esta dificuldade conseguiu ser superada com a adição de leite em pó desnatado (SMP) à preparação inicial. Tanto os amidos como o SMP reduziram a sinérese do gel coagulado. Em relação aos atributos sensoriais, de acordo com um painel de consumidores, houve uma preferência maior para uma textura do produto mais sólida e com sabor a queijo tradicional de vaca. Ambos os produtos foram produzidos utilizando a fórmula da MCB. Esta estratégia alternativa para a utilização de queijo pode contribuir para a minimização de subprodutos, ao mesmo tempo que pode trazer nutrientes adicionais e perfis de sabor específicos aos mesmos produtos. Já que foram utilizados neste projeto ingredientes compatíveis com designações de “rótulo limpo ou natural”, e não foram usados adoçantes de qualquer espécie, os produtos produzidos vão ao encontro das tendências atuais dos consumidores e estão alinhados com os objetivos de desenvolvimento sustentável. Concluindo, este projeto de dissertação apresenta uma linha de investigação que conduziu diretamente à formulação de uma linha de produtos lácteos inovadores, económica e ambientalmente interessantes, estando ainda alinhado com as tendências e exigências recentes dos consumidores para alimentos mais sustentáveis e promotores da saúde e bem-estar. Tudo isto foi feito contribuindo para uma economia circular, visto que a formulação dos produtos utilizou subprodutos e excedentes de queijo, o que, em última instância, visa a redução do desperdício alimentar.Ferreira, João Paulo MedeirosGomes, Ana Maria PereiraVeritati - Repositório Institucional da Universidade Católica PortuguesaVilela, Tatiana Paula2023-06-22T00:30:49Z2022-05-202022-022022-05-20T00:00:00Zdoctoral thesisinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.14/39635TID:101693664enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-26T01:33:41Zoai:repositorio.ucp.pt:10400.14/39635Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-26T01:33:41Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
title |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
spellingShingle |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization Vilela, Tatiana Paula Cheese surpluses valorisation Cheese protein interactions Cheese-fortified yoghurt Novel fresh Physicochemical analysis Valorização excedentes de queijo Interação das proteínas do queijo Iogurte fortificado com queijo Queijos frescos inovadores Análise e caracterização físico-química Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar |
title_short |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
title_full |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
title_fullStr |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
title_full_unstemmed |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
title_sort |
New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization |
author |
Vilela, Tatiana Paula |
author_facet |
Vilela, Tatiana Paula |
author_role |
author |
dc.contributor.none.fl_str_mv |
Ferreira, João Paulo Medeiros Gomes, Ana Maria Pereira Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Vilela, Tatiana Paula |
dc.subject.por.fl_str_mv |
Cheese surpluses valorisation Cheese protein interactions Cheese-fortified yoghurt Novel fresh Physicochemical analysis Valorização excedentes de queijo Interação das proteínas do queijo Iogurte fortificado com queijo Queijos frescos inovadores Análise e caracterização físico-química Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar |
topic |
Cheese surpluses valorisation Cheese protein interactions Cheese-fortified yoghurt Novel fresh Physicochemical analysis Valorização excedentes de queijo Interação das proteínas do queijo Iogurte fortificado com queijo Queijos frescos inovadores Análise e caracterização físico-química Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar |
description |
The dairy sector is of great economic importance worldwide, and it has always been extremely competitive in terms of product portfolio innovation. In order to respond to new consumer trends, such as products with particular nutritional profiles and products with added health benefits, this industry has had to adapt its portfolio accordingly. Also, the numbers concerning food waste are very high, with about 1/3 of the food destined to human consumption being lost worldwide; in Portugal, 17% of the annual food production is estimated to become food waste. In the cheese production sector, generated waste includes cheese surpluses or their off-standards items. These cheese by-products were valorised in this dissertation project by serving as basic ingredient for the development of a group of novel dairy products, with innovative taste features and nutritionally enhanced characteristics. That was achieved by the formulation of a melted cheese base (MCB) - a paste of melted cheese in gelatinized starch (or other hydrocolloids including xanthan gum and guar gum), having milk as the fluid vehicle. These MCBs were the distinctive ingredient for ulterior incorporation in the final products, where Emmental cheese was the cheese type selected for most of the research work, due to its properties. Besides cheese, the MCBs also included agents able to stabilize its dispersed state after cooling. In order to avoid the emulsifying salts common in processed cheeses, hydrocolloids were used instead. The main ones were native corn starch (CS) and waxy rice starch (WRS), that also worked as thickeners and stabilizers of the MCBs. It was shown that the starch suspension in milk should be heated past the gelatinization temperature (85 ºC for CS and 90 ºC for WRS) before cheese addition, so that the final MCB formulation could reveal ideal textural characteristics. A study on the interactions involved in holding the protein structure in cheese (Emmental) was also made using solutions of different dissociating agents at different concentrations and combinations. To quantify the solubilized protein, a modification of a spectrophotometric-based method that can be employed to quantify total protein in cheese was developed, with statistically similar results (p>0.05) to those obtained by the Kjeldahl method. The results showed that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and electrostatic bonds, including ionic bonds, with hydrogen bonds having an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures. The last part of this project entailed the development of two novel dairy products, namely, yogucheeses corresponding to yogurts fortified with cheese, and novel ricotta-type fresh cheeses. For the yogucheeses, cheese (Emmental) and CS or WRS were used in the MCB formulations. These MCBs were mixed with further milk in different proportions, before addition of starter culture and fermentation, in order to create samples with different proportions of MCB to further analyse. The products were characterised in terms of macronutrient composition, physical and chemical properties. In the end, the incorporation of CS and WRS, combined with the incorporation of ripened cheese, created yogurt samples with a firmer gel structure, lower syneresis, and higher viscosity. All the yogurts were stable throughout a period of 14 days, with no alterations in their visual aspect and syneresis behaviour. For the ricotta-type fresh cheeses, MCBs were made using two cheese types (Emmental and Ewe’s cheeses) and using CS or WRS. Afterwards, the MCB wase diluted with milk and then renneted, so that the novel fresh cheeses could be obtained. These samples were characterised in terms of macronutrient composition, physical and chemical properties, as well as sensory properties. The fresh cheese developed had a balanced nutritional content, and a texture similar to many commercial fresh cheese types, or spreadable processed cheeses. Gel formation of the initial mixture was hindered above a certain incorporation of ripened cheese, but this was overcome by the addition of skim milk powder (SMP) to the preparation. Starch and SMP both reduced syneresis of the renneted gel. As for the sensory attributes of the products, according to a consumer panel, the preference was higher for a more solid texture and with the flavour of a traditional cow’s cheese. Both these products were manufactured using our MCB formulation. This alternative strategy for utilization of cheese can contribute to food surplus minimization, while bringing additional nutrients and specific flavours to these products. Since ingredients that are not compatible with clean label designation were not used, as well as sweeteners of any kind, these products are consistent with the consumer trends existing nowadays and are in alignment with the sustainable development goals. In conclusion, this thesis project presents research that led to a novel line of dairy products, economically and environmentally interesting, as well as rewarding, being also in line with the recent consumers’ trends and demands for more sustainable and health-promoting foods, all while contributing to the circular economy, since the product formulation uses cheese surpluses, which ultimately reduces food waste. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-20 2022-02 2022-05-20T00:00:00Z 2023-06-22T00:30:49Z |
dc.type.driver.fl_str_mv |
doctoral thesis |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/39635 TID:101693664 |
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http://hdl.handle.net/10400.14/39635 |
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TID:101693664 |
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eng |
language |
eng |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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mluisa.alvim@gmail.com |
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1817548575267094528 |