7 documents found, page 1 of 1
Medium-chain triglycerides and conjugated linolenic acids in functional yogurts...
Machado, Manuela; Sousa, Sérgio; Morais, Pilar; Miranda, Arménio; Rodriguez-Alcalá, Luís M.; Gomes, Ana Maria; Pintado, ManuelaIn recent years, bioactive lipids particularly medium-chain triglycerides and conjugated linolenic fatty acids have obtained more attention due to their possible applicability in obesity metabolism modulation. These compounds are capable to increase thermogenesis and reduce weight gain through the modulation of key neurohormones such as leptin and adiponectin. The purpose of this work was to develop functional ...
Plant-based beverages as sources of nutrients
Fernandes, Filipa Alexandra; Fernandes, Ângela; Heleno, Sandrina A.; Cantais, Stephane; Paulico, Luís; Morais, Pilar; Ferreira, Isabel C.F.R.In the last years, consumers have been increasingly searching for healthy and differentiated foodstuffs with health benefits, demanding for innovation and safety in their daily diet. In this sense, vegetable beverages were developed, which in addition to exercising their function of nourishing, are also associated with health benefits, since these beverages have ingredients extracted from vegetables, oilseeds, ...
Incorporation of olive pomace ingredients into yoghurts as a source of fibre an...
Ribeiro, Tânia B.; Bonifácio-Lopes, Teresa; Morais, Pilar; Miranda, Arménio; Nunes, João; Vicente, António A.; Pintado, ManuelaLiquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a “source o...
Incorporation of olive pomace ingredients into yoghurts as a source of fibre an...
Ribeiro, Tânia B.; Lopes, Maria Teresa; Morais, Pilar; Miranda, Arménio; Nunes, João; Vicente, A. A.; Pintado, ManuelaLiquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a source of...
European FooD-Studies and Training Alliance (Erasmus+ Knowledge Alliance project)
Schleining, Gerhard; Svacinka, Reiner; Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Ho, Peter; Dubois-Brissonnet, Florence; Braun, Susanne
European FooD-Studies and Training Alliance (Erasmus+ Knowledge Alliance project)
Schleining, Gerhard; Svacinka, Reiner; Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Ho, Peter; Dubois-Brissonnet, Florence; Braun, Susanne
Viability throughout storage of potential probiotic strains, when in contact wi...
Sousa, Sérgio; Gullón, Patricia; Gullón, Beatriz; Brandão, Teresa R. S.; Silva, Joana; Silva, Cristina L. M.; Pintado, M. E.; Morais, Alcina M. M. B.