32 documents found, page 1 of 4

Determination of cobalamin (Vitamin B12) in selected microalgae and cyanobacter...

In the scope of vegetarian diets, cobalamin (CBL or vitamin B12) remains a particular concern, as it is mostly absent from natural, vegetarian foods. As such, vegetarians must rely on supplementation or enriched food products, to fulfil their recommended daily intake of the vitamin. The potential of microalgae is of extreme importance in this context, given the fact that they may absorb exogenous CBL and displa...

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) frui...

Introduction: Fruits are vital for human health, providing nutrients and other compounds linked to protection against different diseases. Loengo (Anisophyllea boehmii Engl.) produces an edible stone fruit, plum-shaped (drupe), dark blue and maroon or carmine in the ripening stage, which is generally, consumed fresh in the production areas. Characterization of this fruit will contribute to estimate its nutrition...

Fermented unripe tomato paste – Development of innovative salad dressings as a ...

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edi...

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Contemporary environmental concerns have led to the prioritization of sustainable pro- duction and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale brea...

Let's make Algae Yummy! - Revelando o potencial culinário das microalgas

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brett...

Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine,...

The importance, prevalence and determination of vitamins B6 and B12 in food mat...

Vitamins are a vast group of fundamental organic compounds, which are not produced by the human body but are essential for the living organisms’ good health. Vitamins B6 and B12 belong to the same group of hydrophilic vitamins. Structurally unrelated, they share the same purpose as essential components for normal cellular operation, growth and development. Vitamin B6 is an enzymatic co-factor that is vital for ...

Exploring the multifaceted potential of a peptide fraction derived from Sacchar...

The rising demand for minimally processed, natural, and healthier food products has led to the search for alternative and multifunctional bioactive food components. Therefore, the present study focuses on the functional proprieties of a peptide fraction derived from Saccharomyces cerevisiae metabolism. The antimicrobial activity of the peptide fraction is evaluated against various foodborne pathogens, including...

Improving chestnut physicochemical properties through fermentation – Developmen...

The increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as source of glycolytic enzymes. The analysis of the amazakes evolution showed improvements in chestnuts physicochemica...

Impact of grass pea sweet miso incorporation in vegan emulsions: rheological, n...

Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work’s goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with th...