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Publicação
Qualidade e segurança de alimentos tradicionais em Cabo Verde
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Orientador(es)
Resumo(s)
The aim of this study was to evaluate the quality and safety of the traditional food
products in Cape Verde as a contribution to increase their appreciation.
The Food Quality and Safety, particularly of the traditional products, have been
provoked multiples discussions, as a result of several cases related to contamination of
food intend to human consumption.
To carry out the tasks, two traditional products were chosen as cases study, the
cape verdean sugar cane spirit and the traditional sausage.
In the first case study, a survey by questionnaires covering 64 traditional
producers was conducted, and laboratory results concerning 29 samples of sugar cane
spirit, collected in the traditional producers and final distributors, were treated and
discussed.
In the second case study, also, a survey by questionnaires covering 23 traditional
producers was conducted, and laboratory results concerning 43 samples of traditional
sausage, collected in the traditional producers, were treated and discussed.
It was concluded that the non-conformities in the manufacturing process are
having a negative repercussion in the traditional products, and by the need of adoption
of correctives measures that can improve their safety and quality
Descrição
Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
sugar cane spirit sausage quality traditional food Cape Verde
Contexto Educativo
Citação
Vieira, A.F.C.S. - Qualidade e segurança de alimentos tradicionais em Cabo Verde. Lisboa: ISA, 2015, 190 p.