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Fortification of wheat white bread: assessing the suitability of beta vulgaris ...
Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Delgado, Amélia; Romano, AnabelaAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps re...
Fortification of wheat white bread: assessing the suitability of Beta vulgaris ...
Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Romano, Anabela; Delgado, AméliaAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps re...
Bioactive phytochemicals from olive (Olea europaea) processing by-products
Delgado, Amélia; Chammem, Nadia; Issaoui, Manel; Ammar, EmnaThe olive sector is key in the Mediterranean countries and comprises olive oil extraction and table olive production, carried out by companies of different typologies and technological development. Due to increased awareness of the Food-Health-Environment Nexus, the popularity of olive oil has been steadily increasing worldwide, and consequently, more biowastes are produced (e.g., olive pomace and wastewaters)....
Sustainability opportunities for Mediterranean Food Products through new formul...
Issaoui, Manel; Flamini, Guido; Delgado, AméliaCarob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried...
Food composition databases: does it matter to human health?
Delgado, Amélia; Issaoui, Manel; Vieira, Margarida; Saraiva De Carvalho, Isabel; Fardet, AnthonyFood provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven ...
Contribution of tocols to food Sensorial properties, stability, and overall qua...
Delgado, Amélia; Al-Hamimi, Said; Ramadan, Mohamed Fawzy; Wit, Maryna De; Durazzo, Alessandra; Nyam, Kar Lin; Issaoui, ManelThis paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural const...
Phenolic substances in foods and anticarcinogenic properties: A public health p...
Lagana, Pasqualina; Coniglio, Maria Anna; Fiorino, Marco; Delgado, Amélia Martins; Chammen, Nadia; Issaoui, Manel; Gambuzza, Maria E.; Iommi, CandelaThe interest in polyphenols from vegetable sources has been progressively increased because of the demonstrated correlation between their abundance in certain foods or food preparations of traditional importance and heritage, and the answer of anti-inflammatory strategies in hospitalized patients in the presence of polypehnol-rich foods (as a complementary therapy). Consequently, research involving the accessor...
Enrichment of white flour with spices positively impact safety and consumer acc...
Issaoui, Manel; Nesrine, Mahfoudhi; Flamini, Guido; Delgado, AméliaAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduce...
Phenols, flavors, and the Mediterranean Diet
Issaoui, Manel; Delgado, Amélia Martins; Caruso, Giorgia; Micali, Maria; Barbera, Marcella; Atrous, Hager; Ouslati, Amira; Chammem, NadiaPhenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, ...
Enrichment of white flour with spices positively impacts safety and consumer ac...
Issaoui, Manel; Nesrine, Mahfoudhi; Flamini, Guido; Delgado, AméliaAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduce...