4 documents found, page 1 of 1
Sustainable development of a carob-based food with antioxidant and prebiotic fu...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseFructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainabil...
From carob pulp to cereal bowls: a functional flour for wellness and sustainabi...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, Clarisse[Excerpt] Prebiotics, such as fructo-oligosaccharides (FOS), are known to support gut microbiota, enhancing metabolic and immune health while reducing the risk of diseases like obesity, diabetes, and cancer.
Innovative valorization of cookie by-products for sustainable production of pre...
Amoedo, Sofia Mendes; Peixoto, Rita; Teixeira, J. A.; Nobre, Clarisse[Excerpt] Food industries generate significant amounts of by-products, contributing to waste and inefficiencies. ln the cookie production sector, large volumes of sucrose-rich by-products are discarded, representing an untapped resource for value-added applications. A sustainable alternative is to repurpose these by-products for the production of functional ingredients, reducing waste while enhancing economic a...
Development of a carob functional food
Amoedo, Sofia MendesIn recent years, there has been a noticeable increase in the demand for functional foods characterized by reduced sugar content. This trend is also driven by consumers' commitment to a health conscious lifestyle. The modulation of microbiota equilibrium through prebiotics, such as fructo oligosaccharides (FOS), has emerged as a promising approach for preventing or treating various diseases of the XX century. FO...