320 documents found, page 1 of 32

Influence of storage conditions on the physicochemical, sensory and microbiolog...

Physicochemical and Microbiological Properties of Hazelnuts from Three Varietie...

Hazelnut is an important crop worldwide, and the characteristics of the fruits are quite variable according to a number of factors, including variety and cultivation conditions, which in turn can vary according to harvest year. This study aimed to investigate some physical and chemical characteristics of three hazelnut varieties grown in Portugal (Grada de Viseu, Tonda di Giffoni and Butler) along two different...

Production and characterization of powder from drone brood of honeybees (Apis m...

Drone bee brood are a natural source of food with potential for human nutrition. This work aims to investigate the production and extraction of the drone bee brood (larvae and pupae), as well as the production of powder from this insect for food applications. To produce the drone brood (DB), in some hives of the colony appropriate empty frames were placed. Some measurements were done in the hive to monitor the ...

Properties of dry pasta enriched with bee drone brood powder

The enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmental...

Food Choice Motivations on a Sample of Portuguese Citizens

Eating is a basic necessity of the human body to be able to maintain life. The ingestions of macro and micro nutrients ensures the provision of energy and compounds essential for the functioning of the organs and cells in the human body. However, what we choose to eat is not only determined by physiological or nutritional needs, and is influenced by a high number of factors of different nature. Some of these fa...

Properties of dry pasta enriched with bee drone brood powder

The enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmental...

Honey Recipes

Body image concerns in people who underwent a total laryngectomy

Abstract: Background: Body image is a potential psychological burden after total laryngectomy (TL) with devastating effects on patients’ health-related quality of life (HRQOL) and communication. This study focused on TL patients to determine the prevalence of dissatisfied body image and whether they have poorer HRQOL and difficulty adjusting to their new voice than TL patients with satisfied body image. It also...

Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Coun...

This study explores the perceptions about edible insects and their usage in modern gastronomy. Data were collected through questionnaire survey in 14 countries, and 7222 responses were obtained. ANOVA and factor analysis were used, respectively to evaluate differences between groups and to analyze the scale items. The results showed that participants showed higher agreement toward insects being considered exoti...

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...