61 documents found, page 1 of 7

Characterization of alga Fucus sp. extracts and residues and their application ...

Introduction: Macroalgae are a good source of nutrients, such as carbohydrates (dietary fiber and polysaccharides), proteins, lipids and minerals, and they are sustainable, because they do not compete with food crops for arable land and potable water [1,2]. Fucus sp. is composed of valuable bioactive compounds, such as fucoxanthin, vitamins, water-soluble vitamins (vitamin C and of complex B) and fat-soluble vi...

ARF@Pt creating free easy access economic analysis for Portuguese forests

gBIOT - Nutraceutical biopolymeric-biocatalytic microbot against gut inflammato...

gBiOT is a novel project that proposes micro-robotic technology for nutraceuticals and therapeutic foods for gastrointestinal tract disorders. Gastrointestinal disorders have high prevalence and morbidity, leading to neoplasia and cancer. Recent advances in nanotechnology have opened up new opportunities in the food sector, allowing for the development of health-food products containing nanosized ingredients th...

Integral valorisation of tomato by-products towards bioactive compounds recover...

The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compoun...

Modulation of the gut microbiota by tomato flours obtained after conventional a...

Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour...

Human gut microbiota fermentation of microbial-fructooligosaccharides

Introduction: Prebiotics have been shown to significantly impact gut microbiota composition, viability and metabolic activity. The prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOS) produced by a newly isolated strain of Aspergillus ibericus in co-culture with a Saccharomyces cerevisiae YIL162W was herein evaluated. Methods: Microbial-FOS were in vitro fermented by human faeces of five hea...

Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins ex...

This study aims to obtain aqueous extracts of valuable phytochemicals, in particular anthocyanins, from winemaking residues by using grape skins as natural electrical conductors allowing internal heat dissipation through Ohmic Heating (OH) effect. Two different electric pretreatments were evaluated: i) using mild temperatures at 40°C during 20min; ii) flash heating from 40 to 100°C in less than 20 seconds (no h...

The use of emergent technologies to extract added value compounds from grape by...

Background The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse. Scope and approach Consid...

Technopreneurial intentions among Bulgarian STEM students: the role of university

Entrepreneurship, innovation and technology are essential to the economic development of societies. Universities are increasingly involved in creating an internal favourable environment supporting entrepreneurship and innovation. In our work, we aimed to study the role of university for the development of technopreneurial intentions in a sample of Bulgarian STEM (STEM refers to any subjects that fall under the ...

Policies and strategies in food and healthy lifestyles

AIM: The rapid growth in industrialisation, urbanisation and market globalisation had a significant impact on population diets and lifestyles. At the same time, the living standards improved, the food availability expanded and became more diversified. However, it occurred an increase in dietary patterns and physical inactivity, which led to a rise in the chronic non-communicable diseases(NCDs), including obesit...