14 documents found, page 1 of 2

Characteristics of enrichment of fresh pasta with bee drone broods flour

Background: The fortification of staple food is one of the goals of modern technologies. Aim: In this study, preparation of pasta replacing wheat semolina flour with drone brood flours, rich in protein (27-38%), was tested. Method: The drone brood flour (DF) was obtained by the cold (CE) and hot (HE) extraction processes. After several trials, it was possible to incorporate 10% DFCE, and 20% DFHE. Pastas were e...

Milk: A Nutritive and Healthy Food? Consumer Perspective from French and Portug...

Milk from different animals is a staple food consumed since immemorial times all over the world. However, there is a lack of knowledge in the scientific literature about knowledge related to milk and its effects on nutrition and health. The objective of this study was to investigate consumers’ knowledge about milk, its composition, and its effects on human health in two different countries. The study was conduc...

Consumption of fruits and vegetables in two European countries: Results from a ...

Presently, there is a huge burden on public health due to a very high incidence of chronic diseases like cardiovascular diseases, diabetes, and obesity, among others. The modern lifestyle, with inadequate diets and insufficient physical activity, is one of the most important factors contributing to this situation. Therefore, a healthy diet can have a very positive impact on global population health. Fruits and ...

Knowledge about consumption of milk: Study involving consumers from two Europea...

Milk assumes a pivotal role in human nutrition from early stages of life, although when going into adulthood the consumption habits can vary according to different perceptions from the consumer or even due to the presence of some intolerances. In this context, this research focuses on the consumption knowledge about the composition and nutritional value of milk and its effect on human health. The objective was ...

Consumer Knowledge about Dietary Relevance of Fruits and Vegetables: A Study In...

Fruits and vegetables are recommended as low-calorie foods that contribute to the proper intake of necessary micronutrients, macronutrients, and bioactive compounds with health benefits. However, the recommendations for the dietary intake of these foods fail to be attained in most European countries. For this reason, promoting more knowledge about the health effects of fruits and vegetables is essential to decr...

Fruit and vegetable consumption: Study involving Portuguese and French consumers

The regular consumption of vegetables and fruits has been indicated as part of a healthy diet. They are considered healthy foods because they are sources of vitamins, minerals, and fibre. Adequate intake of these foods can reduce the risk of certain chronic diseases, like cardiovascular disease, diabetes, obesity, and various types of cancer. The objective of the present study was to determine the consumption h...

Insect flour as milk protein substitute in fermented dairy products

Fermented dairy products (FDP) are consumed worldwide, due to their nutritional attributes and sensory properties. In the last decade, edible insects have been the subject of research as a sustainable source of protein to be introduced into the food industry. This study aims to demonstrate the effectiveness of black soldier fly (BSF) and drone brood (DB) flours in FDP, with or without probiotics, as a viable su...

Exploring prebiotic properties and its probiotic potential of new formulations ...

Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods

The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude toward chilled RTE meat and dairy foods consumption. The study was pe...

Flour from drone broods: A viable alternative?