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Omega-3 Polyunsaturated Fatty Acids and Cognitive Decline in Adults with Non-De...

BACKGROUND/OBJECTIVES: As global aging accelerates, prevalence of mild cognitive impairment (MCI) continues to rise, challenging healthcare systems and diminishing older adults' quality of life. There is great interest in better understanding the neuroprotective/anti-inflammatory properties of omega-3 polyunsaturated fatty acids but the results from many published studies in humans come to different conclusions...

Transforming non-edible parts of pineapple into fat substitutes for cake formul...

The non-edible parts of many fruits, such as peels and seeds, contain fibres, which gives them the potential to be used as functional ingredients since fibres may serve as fat replacers in various food formulations. If these fruit parts are properly transformed into edible forms, there is potential for the reuse and recovery of food waste. In the case of pineapples, approximately 70% of the total weight of the ...

Process optimization and shelf-life determination of processed food. Review of ...

Process optimization and shelf-life determination of processed food. Review of ...

Consumers expect processed foods to be safe and have sensory and nutritional quality characteristics similar to fresh products. Food processing has three main objectives: a) to make food safe; b) to provide products with high-quality attributes, transforming them into more convenient or attractive forms for consumption, and c) to extend their shelf life. Food processes, which involve thermal treatments (e.g., b...

Food Consumption Determinants and Barriers for Healthy Eating at the Workplace ...

Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that i...

Quality changes of carrots under different frozen storage conditions: a kinetic...

In order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and nonisothermal conditions. The experimental results showed that the analyzed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of color parameters and drip lo...

Preservation processes applied to kiwi peel as strategies to add value to fruit...

Thermosonication applied to kiwi juice processing: anti-listerial effect and qu...

Thermal and non-thermal Cantaloupe melon juice pasteurization: Assessment of th...

Thermal and non-thermal cantaloupe melon juice pasteurization: assessment of th...