3 documents found, page 1 of 1
Breakfast Cereals Intended for Children: Opportunities for Reformulation and Po...
Santos, M; Matias, F; Rito, AI; Castanheira, I; Torres, Duarte; Loureiro, I; Assuncao, RReady-to-eat cereals (RTECs) have become a popular breakfast option claiming to provide important nutrients to children's diets, despite being a source of excess sugar and, therefore, a health concern. Thus, food reformulation constitutes an important public health strategy that could benefit from inputs provided by nutrient profiling. This study aimed to assess the adequacy of the RTECs for children available ...
Impact of cooking methods and malting on amino acids content in amaranth, buckw...
Motta, C; Castanheira, I; Gonzales, GB; Delgado, I; Torres, Duarte; Santos, M; Matos, AS
The effect of cooking methods on the mineral content of quinoa (Chenopodium qui...
Mota, C; Nascimento, A. C; Santos, M; Delgado, I; Coelho, I; Rego, A; Matos, A. S; Torres, Duarte; Castanheira, IIn this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. QuinoaŽs %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (coppe...