102 documents found, page 1 of 11

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

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...

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...

Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alph...

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible i...

Development of innovative clean label emulsions stabilized by vegetable proteins

The consumer’s perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the con- cept ...

Unravelling the effect of phenolic compounds in the design of a yeast protein-b...

Mayonnaise is an oil in water emulsion of egg, oil and an acid, worldwide consumed. The major chal-lenges of the mayonnaise industry include searching for an alternative protein source. This study evaluatesan alternative protein source, yeast protein extract (YPE), to replace egg in the mayonnaise model. Fur-thermore, the natural ability of phenolic compounds (PCs) to bind to proteins was studied to enhance the...

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 ...

Tenebrio molitor as a clean label ingredient to produce nutritionally enriched ...

Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure o...

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...

Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasou...

(1) Background: Microalgae are promising feedstock for obtaining valuable bioactive compounds. To facilitate the release of these important biomolecules from microalgae, effective cell disruption is usually necessary, where the use of ultrasound has achieved considerable popularity as an alternative to conventional methods. (2) Methods: This paper aims to evaluate the use of ultra- sound technology in water med...