7 documents found, page 1 of 1
Portuguese typical starter soups: does salt reduction affect perception and sen...
Dantas, NM; Pinto e Silva, MEM; Martins, ZE; Dutra, RR; Damasceno, KSFDC; Pinho, OlíviaControlling individuals' salt intakes from discretionary sources is one of Portugal's public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluated by sodium content varying in salt addition, the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction...
Impact of salt reduction on bread on sensory preference and physicochemical par...
Monteiro, C; Martins, ZE; Pinho, Olívia; Gonçalves, CPurpose The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with physicochemical parameters was evaluated. Methodology Four Portuguese bread formulations were tested: Dâgua, Carc...
Exploring two food composition databases to estimate nutritional components of ...
Silva, M; Ribeiro, M; Viegas, Olga; Martins, ZE; Faria, M; Susana Casal; Pinto, E; Agostinho Almeida; Pinho, Olívia; Ferreira, IsabelThe integration of foodomics data to explain the impact of diet on health requires a precise knowledge of nutrients composition of complex meals. This work assesses the adequacy of two food composition databases (FCDBs) for calculation of nutritional composition of whole meals, compared to the golden standard lab chemical analyses and search for predictive models to overcome some limitations of FCDBs. Six meals...
Multidisciplinary approach to determine the effect of polybrominated diphenyl e...
Cruz, R; Palmeira, JD; Martins, ZE; Faria, MA; Ferreira, H; Marques, A; Casal, S; Cunha, SCEnvironmental health is increasingly compromised by persistent toxic substances, which may have serious implications in food safety and, thus, in human health. Polybrominated diphenyl ethers (PBDEs) are anthropogenic contaminants with endocrine disruption abilities and are commonly found in seafood, the main route of human exposure. Growing evidence points out that the human gut microbiota interacts with xenobi...
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarb...
Cordeiro, T; Viegas, Olga; Silva, M; Martins, ZE; Fernandes, I; Ferreira, Isabel; Pinho, Olívia; Nuno Mateus; Conceicao CalhauThe effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g(-1) of PAH4 (sum of benz[a] anthracene, chrysene, benzo[b]fluor...
Smoked fish products available in European markets: Human exposure to polybromi...
Cruz, R; Martins, ZE; Marques, A; Casal, S; Cunha, SCFood safety is continuously threatened by numerous contaminants including those originated from environmental pollution, such as PolyBrominated Diphenyl Ethers (PBDEs). In the present study, PBDEs and their biologically active metabolites – the methoxylated PBDEs (MeO-PBDEs) – were determined in several smoked seafood products (N = 30) acquired in the European market. The analyses were performed by an environme...
Fibre fortification of wheat bread: impact on mineral composition and bioaccess...
Martins, ZE; Pinto, E; Agostinho Almeida; Pinho, Olívia; Ferreira, IsabelIn this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry byproducts, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE). The impact of this fortification on the total and bioaccessible mineral composition of wheat breads, estimated mineral daily intake, and the relationship between bioaccessib...