20 documents found, page 1 of 2
Bisphenol A and cardiometabolic risk in adolescents: Data from the Generation X...
Magalhães, V.; Severo, M.; Costa, SA; Correia, D.; Carvalho, Catarina; Torres, Duarte; Casal, S.; Cunha, S.; Lopes, C.Background and aims: Bisphenol A (BPA), an endocrine disruptor widely used in food contact materials, has been linked to a worse health pro file. This study intends to estimate the association between BPA exposure and cardiometabolic patterns at adolescence. Methods and results: Data from the Portuguese population -based birth cohort Generation XXI at the age of 13 were used (n = 2386 providing 3 -day food diar...
Can culinary processing impact the lipid composition and fatty acid profile of ...
Fiorin, Ana; Filipa Silva, A.; Marques, A.; Castro, C.; Casal, S.; Moreira, Pedro; Padrão, Patrícia; Valente, L.M.
Nutrient adequacy of Nfuma, the flour from Strychnos Madagascariensis fruit
Ribeiro, M.; Chemane, S.; Pinto, Edgar; Khan, M.; Ferreira, I.M.P.L.V.O.; Casal, S.; Pinho, O.; Viegas, O.African native fruits play a significant role in reducingmicronutrient deficiencies and increasing the income of poor rural communitiesin developing countries. In Mozambique, the fruit of Strychnosmadagascariensis is usually processed into flour, nfuma, and is consumed by local communities during staple food shortage.However, there is practically no data on its nutritional value. Therefore, this study aimed to ...
Bisphenol a and cardiometabolic risk in adolescents: data from the generation X...
Magalhães, V.; Severo, M.; Costa, S.; Correia, C.; Carvalho, C.; Torres, Duarte; Casal, S.; Cunha, C.; Lopes, C.
Nutritional Value of Strychnousmadagascariensis Fruit and Flour
Chemane, S.; Mendes, E.; Casal, S.; Khan, M.; Pinho, Olívia; Viegas, Olga
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L....
Fernandes, L.; Pereira, J, A.; Saraiva, J. A.; Ramalhosa, E.; Casal, S.The present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p < 0.05) nutritional and chemical profiles, although in both, polyunsaturated fatty acids (PUFAs) (mainly linoleic and α-linolenic acids), free sugars (3.9-28.9% dw as fructose, glucos...
Characterization of the oil extracted from the strychnous madagascariensis fruit
Chemana, S.; Casal, S.; Pinho, T.; Khan, M.; Pinho, Olívia
Caracterização nutricional da farinha do fruto Strychnous madagascariensis: com...
Chemane, S.; Casal, S.; Khan, M.; Pinho, Olívia; Viegas, Olga
The street food trade in Dushanbe, Tajikistan: nutritional value of homemade an...
Albuquerque, G.; Gelormini, M.; Morais, I.; Damasceno, A.; Casal, S.; Pinho, Olívia; Jewell, J.; Breda, J.; Moreira, Pedro; Lunet, N.; Padrão, Patrícia
Preparação de blends tendo por base azeites virgem extra monovarietais das Cvs ...
Prata, R.; Rodrigues, N.; Lidon, F.C.; Casal, S.; Pereira, J. A.O azeite é a principal fonte de gordura vegetal na dieta Mediterrânea. Os seus atributos sensoriais e composição química fazem com que seja muito apreciado. Após extração do azeite, a constituição de lotes/blends com características sensoriais, que sejam apreciadas pelos consumidores, e que simultaneamente apresentem boas características químicas e que sejam estáveis no tempo é um dos grandes desafios com que s...