390 documents found, page 1 of 39
Bolachas de arroz e/ou milho: uma opção saudável no lanche escolar?
Albuquerque, T.G.; Silva, Mafalda Alexandra; Bento, Alexandra; Costa, H.S.A infância é crucial para desenvolver hábitos alimentares saudáveis e o ambiente escolar desempenha um papel vital na formação desses hábitos. Os lanches escolares muitas vezes caracterizam-se por qualidade nutricional pobre, sendo ricos em sal, açúcar e gordura saturada. Bolachas de arroz e/ou milho são frequentemente associadas a uma opção mais saudável. Ferramentas como a Estratégia Integrada para a Promoção...
Melon peel flour: utilization as a functional ingredient in bakery products
Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.Food by-products are a major concern with a direct impact on the economy, society, and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise environmental health and food sustainability. On the other hand, this valorisation would allow the development of new food products with health benefits for the population. Cucumis me...
Exploring the functional features of melon peel flour for healthier bakery prod...
Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Motta, C.; Almeida, A.; Azevedo, R.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermore, two formulations (biscuit and muffin) were developed with 50% and 100% melon peel flour, respectively. The bioa...
Caracterização nutricional de fermentados de casca de melão (Cucumis melo L.): ...
Domingues, M.S.; Silva, M.A.; Costa, H.S.; Albuquerque, T.G.Nos últimos anos temos presenciado um crescente interesse em abordagens sustentáveis para a gestão de resíduos nos setores alimentares, impulsionado por preocupações ambientais, e pela garantia de acesso de alimentos suficientes, seguros e nutritivos a toda a comunidade. Nesse contexto, os subprodutos de melão, anteriormente negligenciados, têm sido alvo de investigação por forma a explorar o seu potencial cons...
Application of Cucumis melo L. peel flour in bakery products
Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.Cucumis melo L. is a very consumed fruit all over the world because it has excellent sensory and nutritional qualities, being a good source of bioactive compounds for humans. However, the peel and seeds are usually discarded 1,2,3. Food waste is considered a major problem with a direct impact on the economy, society and environment. The valorisation of these by-products could be an advantageous approach to face...
Fatty acids profile of muffins available in the Portuguese market
Albuquerque, T.G.; Silva, M.A.; Costa, H.S.Muffins are baked goods usually manufactured with flour, sugar and eggs, among other ingredients like fat, leavening agents and/or flavours. These are sweet bakery products highly appreciated due to their organoleptic features, but also for their convenience. However, besides some industry efforts to increase their nutritional quality, they are still perceived as a source of fat and sugar. AIM: Evaluation of th...
Study of the influence of the composition of a mixture of fruits and vegetables...
Salgado, N.; Silva, M.A.; Costa, H.S.; Figueira, M.E.; Albuquerque, T.G.Low consumption of fruits and vegetables is among the top ten risk factors that contribute to global mortality. According to the World Health Organization and Food and Agriculture Organization of the United Nations, a minimum consumption of 400 g of fruit and vegetables per day (excluding starchy tubers) is recommended, in order to prevent obesity, diabetes, cancer, and cardiovascular diseases, among others. g ...
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and He...
Salgado, N.; Silva, M.A.; Figueira, M.E.; Costa, H.S.; Albuquerque, T.G.Oxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in more severe cases, systematic oxalosis. Due to its impact on human health, it is extremely important to control the amount of oxalate present in foods, particu...
Nutritional evaluation of branded bakery and pastry products available in the P...
Albuquerque, T.G.; Ferreira, J.; Silva, M.A.; Costa, H.S.Branded bakery and pastry products are greatly appreciated by the population, especially by the youngest ones. However, these products are often considered poor from a nutritional quality point of view because they are a source of fat, saturated fat, sugar, and salt. A high intake of these foods is considered a major risk factor for the development of non-communicable chronic diseases, such as obesity, diabetes...
An innovative food product based on melon by-product: mineral profile
Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.The demand for foods with positive health effects has increased as a result of the notable expansion in interest in health, food, and well-being in Europe and other developed countries. Fruit by-products are a good source of important nutrients like dietary fiber, fat, protein, vitamins, minerals, and other bioactive elements. In recent years, research has been conducted to determine whether these by-products m...