50 documents found, page 1 of 5

Estimated dietary flavonoid intake and major food contributors in the Portugues...

Flavonoids are a key class of polyphenols, i.e., phytochemical compounds present in foods and beverages, which have been described as having health benefits in preventing several chronic diseases. Estimating flavonoid intake has already been conducted in several countries but has yet to be performed in Portugal. This study included 5005 participants aged 3–84 years and aimed to estimate dietary flavonoid intake...

Usage of thermal spring water for optimal skin health: bridging traditional the...

Thermal spring waters (TSW) have been employed forntherapeutic purposes across the centuries being increasingly recognized for its unique benefits in skin health, in which immunomodulatory effects play a crucial role. By reviewing the literature, the multifaceted properties of TSW, which arise from its diverse mineral composition as well as its thermal characteristics, revealed the strong potential of these wat...

Dietary intake according to different patterns of food preparation in children ...

Objective: To investigate associations between dietary intake and patterns of food preparation, by age group. Design: This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorized dietary intake based on the source of food preparation. Regression models were used to study the association between dietary...

Health and environmental impacts of shifting to plant-based analogues: a risk-b...

Purpose: Plant-based analogues (PBAs) simulate animal-based foods’ attributes and can facilitate adherence to flexitarian and vegetarian dietary patterns, which have been associated with health benefits. However, possibly classifying PBAs as ultra-processed (UPF) and excluding healthy animal-based foods (e.g., fish) can result in unintended health risks. This study aims to quantify the health and environmental ...

Rice okara flours as sustainable protein ingredients for snack crackers: charac...

Aim: The valorization of rice okara by-products for food applications remains underexplored. This study aimed to evaluate the functional potential of four rice okara flours produced by SimpleYeast: dehydrated (OAD), thermally treated (OAT), enzymatically treated 1 (OAE1), and enzymatically treated 2 (OAE2), and their application in the development of protein-enriched salty crackers. Method: Physicochemical and ...

Developing a high-protein fruit puree using co-products from agro-food processing

C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in b...

[Excerpt] E133 is a synthetic blue dye derived from petroleum, commonly used in processed foods and drinks. Replacing it with a natural alternative would be a step towards eliminating synthetic additives and preservatives in food products.

Developing a high-protein fruit puree using co-products from agro-food processing

In the last years, we have been witnessing an increase in the challenges of the global food system due to population growth, resource shortage and environmental problems. The linear economic model is contributing to waste generation and it is not considered sustainable. Circular economy, on the other hand, is based on closed-loop systems that simultaneously minimize environmental impact and still have economic ...

Unlocking Nature’s Anti-Aging Secrets: The Potential of Natural Mineral Waters ...

Skin aging is influenced by intrinsic and extrinsic factors, leading to structural changes in the skin. Current anti-aging cosmetic trends emphasize innovative natural ingredients, including plant extracts, thermal waters, and botanical hydrolats. This work aims to develop six natural anti-aging cosmetics (two serums, two day creams, and two night creams) with innovative and non-irritating profiles. The rationa...

Tuning the properties of gelatin films through crosslinking and addition of ion...

The exploration into biopolymer applications has experienced fast growth in recent years due to the ever-growing environmental and societal demand for a greener and safer environment. In this study, fish gelatin-based films with fructose and different choline-based ionic liquids, such as choline dihydrogen phosphate, choline acetate, and choline serinate, were prepared to assess the effect of Maillard reaction ...