166 documents found, page 1 of 17

Can broad bean (Vicia faba) and white lupin (Lupinus albus) flours serve as car...

Background: There is growing interest in identifying substrates that support the growth of probiotics in foods. Pulses are an excellent source of nutrients and bioactive compounds, including non-digestible oligosaccharides from the ?-galactoside group, which are probiotic growth factors. This study aimed to evaluate the potential of white lupin and broad bean flours to support the growth of seven probiotic stra...

Uma reflexão transdisciplinar sobre a pobreza no Dia Internacional da Erradicaç...

Germinated quinoa (Chenopodium quinoa Willd): effects on mineral composition, a...

[Excerpt] Introduction Transforming food systems is crucial for enhancing nutrition, food security, and sustainability. Eco-friendly processing techniques, such as grain germination, can improve the nutrition al and functional properties of Andean grains.[...]

Effect of different disinfection procedures on the microbiological quality and ...

Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic a...

Advancing circular nutrition: the development of a freeze-dried snack based on ...

Aim: The upcycling of agri-food by-products presents a sustainable strategy for reducing waste and creating value-added products. This study aimed to develop a freeze-dried snack incorporating broccoli stalks, an often discarded by-product, and to characterise its nutritional composition, microbiological quality, physicochemical properties and bioactive potential. Method: Broccoli stalks were freeze-dried, mill...

In vitro evaluation of biological properties of high-added value ingredients (d...

The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and milled date powder and date juice, have been obtained from date co-products using environmentally friendly processes. Fresh dates contain a number of valuable nutritional component...

Effect of different disinfection procedures on the microbiological quality and ...

Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic a...

Unraveling the extra virgin olive oil effect on inflammation and on gut and sal...

Extra virgin olive oil (EVOO) with a high content of polyphenols has attracted attention due to its proved beneficial effects in decreasing the risk of cardiovascular disease, modulating cholesterol levels (HDL and LDL), modulating inflammatory markers, and decreasing the levels of haemoglobin1Ac, suggesting that EVOO can have an impact in glycemia regulation. This study assessed the impact of the consumption o...

Unlocking the nutritional potential of broccoli stalks powders obtained via lyo...

The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency. One promising approach involves the valorisation of vegetable byproducts, traditionally considered waste, into value-added ingredients. Broccoli stalks, often discarded during processing, represent an underutilised by-product with valuable nutritional ...

Encapsulation of Akkermansia muciniphila in calcium-alginate matrix: a live bio...

Objective: Akkermansia muciniphila is a next-generation probiotic recognized for improving gut barrier function and metabolic health. However, ensuring its viability during processing, storage, and gastrointestinal transit remains a challenge. This study investigated calcium-alginate encapsulation as a strategy for enhancing the stability of A. muciniphila during refrigerated aerobic storage and gastrointestina...