SNC / NCRF 24 – Acontecimentos após a data do balanço e suas implicações fiscais e de auditoria

Orientador Prof. Dr. João Domingues Costa

Processo de abertura e internacionalização da economia portuguesa: balanço e perspectivas futuras

O artigo esboça uma breve digressão pelo processo de abertura da economia portuguesa, desde os finais dos anos 40 até à actualidade, passando pelos momentos mais marcantes da nossa história económica, como a adesão à EFTA (Associação Europeia de Comércio Livre), a entrada na CEE (Comunidade Económica Europeia), a concretização do mercado interno europeu, a introdução da moeda única, e o alargamento da União Europeia a leste. A terminar perspectiva-se o futuro da economia portuguesa.

Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations

The most consumed squid species worldwide were characterized regarding their concentrations of minerals, fatty acids, cholesterol and vitamin E. Interspecific comparisons were assessed among species and geographical origin. The health benefits derived from squid consumption were assessed based on daily minerals intake and on nutritional lipid quality indexes. Squids contribute significantly to daily intake of several macro (Na, K, Mg and P) and micronutrients (Cu, Zn and Ni). Despite their low fat concentration, they are rich in long-chain omega-3 fatty acids, particularly docosahexaenoic (DHA) and eicosapentanoic (EPA) acids, with highly favorable ω-3/ω-6 ratios (from 5.7 to 17.7), reducing the significance of their high cholesterol concentration (140–549 mg/100 g ww). Assessment of potential health risks based on minerals intake, non-carcinogenic and carcinogenic risks indicated that Loligo gahi (from Atlantic Ocean), Loligo opalescens (from Pacific Ocean) and Loligo duvaucelii (from Indic Ocean) should be eaten with moderation due to the high concentrations of Cu and/or Cd. Canonical discriminant analysis identified the major fatty acids (C14:0, C18:0, C18:1, C18:3ω-3, C20:4ω-6 and C22:5ω-6), P, K, Cu and vitamin E as chemical discriminators for the selected species. These elements and compounds exhibited the potential to prove authenticity of the commercially relevant squid species.

Teor mineral e capacidade antioxidante em chás e infusões

Mestrado em Engenharia Química – Ramo Optimização Energética na Indústria Química