Gastronomia Algarvia/Dieta Mediterrânica?

The Mediterranean Diet concept was formulated during the sixties, in association with the food consumption pattern of Mediterranean areas that produced olive oil and shared common health styles. These areas, besides their own cultural and religious differences, share common food habits, such as: - The use of olive oil (supplier of monounsaturated fatty acids and antioxidants); - The abundant use of cereals, mainly under the form of excellent quality bread, flour and pasta (providing fibre and energy); - Large and variegate consumption of fruit (fresh and dried), nuts and vegetables (colourful, rich in fibre, antioxidants and other protective materials); - Abundant use of herbs and spices (rich in antioxidants and other protective materials); - Simple culinary methods, using short cooking times and low temperatures (which enhance the preservation of food nutritional and sensorial characteristics). The Mediterranean Diet reflects a set of characteristics that make it internationally recognized as a health promoter eating pattern, where the relation between monounsaturated and saturated fatty acids is highly advantageous for the former, fibre, vitamins and natural antioxidants intake is high, together with a low consumption of animal protein and salt. The obtained results show contents in protein, lipid and carbohydrates very adequate to the “DRI”; The relation between mono and saturated fatty acids (40:9) should be emphasised, together with the high fibre content. Protective nutrients show remarkable results, with a wide variety of vitamins and minerals, in particular Vitamin A, complex B vitamins, biotin, vit. E, folic acid, iron, manganese and selenium, that are widely recognised as important antioxidants and responsible for the good function of the immune system. In conclusion, tomato soup, consumed traditionally as a poor meal, shows to be a health promoter nutritionally complete recipe.

Factoring in family freight forwarder company: case study

Each freight forwarder company must independently determine whether factoring is the right choice for them and if will pay off. If the factoring as a financial method would not be economically viable, it certainly would not exist. There are several different financing methods, which are more or less useful. However, not all of them are appropriate for every company, just like all buyers do not represent equal risks for the suppliers. The same buyer can pay one supplier within the agreed period, and not pay the other supplier at all. Still, the most important elements are the agreement made with the customer, the method of insuring ourselves and the method of monitoring the implementation of the agreements. Problems rarely occur overnight and that is why we have to constantly supervise our buyers; otherwise account receivables can occur. My thesis contributes to the ongoing research into how the use of factoring within the Slovenian economic environment can help a small freight forwarder company to grow. In effect, the specific characteristics of the Slovenian economic, legal and institutional environment make such an analysis an interesting one to explore. I used data from a family freight forwarder company TOP Hrvatin in drugi d.n.o. in order to establish future company growth by applying factoring as a right choice of financing. After applying all the data and preparing the company's financial plan, my results suggest that factoring is not the right choice for financing future investments for this particular freight forwarder business. Furthermore, the results even show that factoring is an extremely undeveloped financing method in Slovenia and that practically there is no legal base for its use.

Validation of a method for the analysis of volatile organic compounds in water

Dissertação de mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015