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Article
Publication date: 3 July 2021

Vianey Oliveira Costa, Raquel Rodrigues Rocha and Maria Jose Madeira

The purpose of this paper is to understand the innovative scenario in Portugal, assess the patterns of goods and service change in the past decade and evaluate several…

Abstract

Purpose

The purpose of this paper is to understand the innovative scenario in Portugal, assess the patterns of goods and service change in the past decade and evaluate several essential characteristics from innovation and its relevant aspects.

Design/methodology/approach

This research is a case study with secondary data obtained from the Community Innovation Survey (CIS) in which it is applied to the constant comparative method of data analysis proposed by Spiggle (1994).

Findings

The innovation of products and services in Portugal increased over the entire period analyzed although not linear, the financing programs contributed to the recovery and growth of innovation and small companies presented the most significant increase in product innovation.

Research limitations/implications

This investigation has limitations related to the data collected because the secondary data analyzed generalize the indicators and make it impossible to comprehend each aspect analyzed in this study in detail. This study also pointed out that Portuguese small- and medium-sized enterprises are more easily able to innovate in times of difficulty when compared to large companies. However, it is necessary to understand this phenomenon and present elements that can support or refute this discovery.

Practical implications

This paper offers a broad view of product and service innovation in Portugal for companies, entrepreneurs, universities and researchers, in addition to facilitating the creation and structuring of policies, research and financing that can develop innovation processes.

Social implications

By presenting a macro view of product and service innovation, this paper may facilitate the creation of incentives for innovation in Portugal and, consequently, to improve economic and development indicators.

Originality/value

This paper is unique in showing the patterns of innovation in the product and service in Portugal over almost a decade and in demonstrating important indicators that can be used in future research.

Details

International Journal of Innovation Science, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1757-2223

Keywords

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Book part
Publication date: 30 May 2017

Fábio Henrique Pereira

This chapter examines the professional identities of Brazilian journalists. It does so through an analysis of the growing professional autonomy of journalism from 1950 to…

Abstract

This chapter examines the professional identities of Brazilian journalists. It does so through an analysis of the growing professional autonomy of journalism from 1950 to 1990 through the life stories of 10 intellectual-journalists, individuals whose journalistic activities have crossed over into other intellectual fields.

This study applies a symbolic interactionist framework to understand how these actors managed their reputations and careers within the intellectual world. The narratives were taken from qualitative semi-structured interviews, and supported by additional research such as interviews, biographies, and articles which have been published about their lives.

The life stories were compared to the extensive structural changes affecting the world of journalism and the world of intellectuals in Brazil. This comparison revealed gaps between these two spheres of practice, within which the ambivalent form of journalists’ identities have been constructed.

This chapter offers two contributions to the study of Brazilian journalists. From a theoretical and methodological viewpoint, it advances beyond other studies that focus more on the prevailing representations of journalists’ professional identities and their role in society. From an empirical standpoint, it describes the complex negotiations between the worlds of journalism, culture and politics. This chapter also reexamines the current dominant explanation for the changes in Brazilian journalism. It shows that building careers and new levels of interpersonal cooperation for intellectuals and journalists has been a slow process. Ultimately, this development has left some behind, especially those actors stretched between multiple professional identities such as those who self-identify as intellectual-journalists.

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Article
Publication date: 4 June 2020

Lívio Antônio Silva Pereira, Raquel Martino Bemfeito, Carla Martino Bemfeito, Priscila de Castro e Silva, Jéssica Ferreira Rodrigues, Michelle Carlota Gonçalves, Ana Carla Marques Pinheiro and Roberta Hilsdorf Piccoli

The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.

Abstract

Purpose

The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.

Design/methodology/approach

Mozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.

Findings

The zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.

Originality/value

This paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

Details

British Food Journal, vol. 122 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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Book part
Publication date: 23 March 2017

Barbara de Lima Voss, David Bernard Carter and Bruno Meirelles Salotti

We present a critical literature review debating Brazilian research on social and environmental accounting (SEA). The aim of this study is to understand the role of…

Abstract

We present a critical literature review debating Brazilian research on social and environmental accounting (SEA). The aim of this study is to understand the role of politics in the construction of hegemonies in SEA research in Brazil. In particular, we examine the role of hegemony in relation to the co-option of SEA literature and sustainability in the Brazilian context by the logic of development for economic growth in emerging economies. The methodological approach adopts a post-structural perspective that reflects Laclau and Mouffe’s discourse theory. The study employs a hermeneutical, rhetorical approach to understand and classify 352 Brazilian research articles on SEA. We employ Brown and Fraser’s (2006) categorizations of SEA literature to help in our analysis: the business case, the stakeholder–accountability approach, and the critical case. We argue that the business case is prominent in Brazilian studies. Second-stage analysis suggests that the major themes under discussion include measurement, consulting, and descriptive approach. We argue that these themes illustrate the degree of influence of the hegemonic politics relevant to emerging economics, as these themes predominantly concern economic growth and a capitalist context. This paper discusses trends and practices in the Brazilian literature on SEA and argues that the focus means that SEA avoids critical debates of the role of capitalist logics in an emerging economy concerning sustainability. We urge the Brazilian academy to understand the implications of its reifying agenda and engage, counter-hegemonically, in a social and political agenda beyond the hegemonic support of a particular set of capitalist interests.

Details

Advances in Environmental Accounting & Management: Social and Environmental Accounting in Brazil
Type: Book
ISBN: 978-1-78635-376-4

Keywords

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Book part
Publication date: 15 February 2021

Raquel Chafloque-Cespedes, Aldo Alvarez-Risco, Paula-Viviana Robayo-Acuña, Carlos-Antonio Gamarra-Chavez, Gabriel-Mauricio Martinez-Toro and Wagner Vicente-Ramos

This chapter is designed with the aim to determine the influence of sociodemographic variables on the capacity to generate social enterprises, such as sex, the student’s

Abstract

This chapter is designed with the aim to determine the influence of sociodemographic variables on the capacity to generate social enterprises, such as sex, the student’s country, if only they study or if they study and work, as well as if they participate or direct a social enterprise in university students of Latin American business schools. This research adopted an inductive quantitative approach using a questionnaire. The participants were university students of business schools from Colombia, Mexico and Peru. Second-generation structural equation method (SEM-PLS) was used to analyse the results, using the SmartPLS 3.2.7 software applied to data on 3,739 university students. The results suggest that the entrepreneur role, labour situation, country and sex have a moderating effect in the relation between entrepreneurial orientation and entrepreneurial intention. Also, by using resampling technique Bootstrapping (5,000 times,p < 0.01), significance of the trajectory coefficients (beta) and effect size of the coefficients (beta) were measured to demonstrate significance. Finally, with this research the authors ascertain that entrepreneurial orientation positively influences entrepreneurial intention. thus explaining 42.4% of its variance. This chapter is the first attempt on investigating in university students of Latin American business schools about factors of entrepreneurship orientation and entrepreneurship intention, and has strong potential to contribute to development of policies and strategies to promote the growth of entrepreneurship activities in the universities.

Details

Universities and Entrepreneurship: Meeting the Educational and Social Challenges
Type: Book
ISBN: 978-1-83982-074-8

Keywords

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Article
Publication date: 30 April 2018

Ana Cristina Ferrão, Raquel P.F. Guiné, Paula Correia, Manuela Ferreira, Ana Paula Cardoso, João Duarte and João Lima

A healthy diet has been recognized as one of the most important factors associated with maintaining human health and helping in preventing the development of some chronic…

Abstract

Purpose

A healthy diet has been recognized as one of the most important factors associated with maintaining human health and helping in preventing the development of some chronic diseases. Therefore, this paper aims to study the perceptions of a sample of university people regarding a healthy diet.

Design/methodology/approach

It was undertaken a descriptive cross-sectional study on a non-probabilistic sample of 382 participants. The data were collected among a sample of Portuguese university people and measured whether people’s perceptions were compliant with a healthy diet.

Findings

The results revealed that the participants’ perceptions were, in general, compliant with a healthy diet (scores between 0.5 and 1.5, on a scale from −2 to +2). However, significant differences were found between age groups (p = 0.004), with a higher average score for young adults, and also between groups with different levels of education (p = 0.025), with a higher score for university degree. The variable chronic diseases also showed significant differences (p = 0.017), so that people who did not have any chronic diseases obtained a higher score.

Originality/value

This study is considered important because it provides evidences about the relation between nutrition knowledge and the perceptions towards a healthy diet. The study allowed concluding that the participants were aware about some nutritional aspects of their diets and, therefore, their perceptions were compliant with a healthy diet. This finding is very relevant because it could be a support for health policy initiatives directed at promoting healthy eating behaviours.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 11 July 2016

Paula Correia, André Vítor, Marlene Tenreiro, Ana Cristina Correia, João Madanelo and Raquel Guiné

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the…

Abstract

Purpose

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.

Design/methodology/approach

Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.

Findings

The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.

Originality/value

The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

Details

Nutrition & Food Science, vol. 46 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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