8 documents found, page 1 of 1

Chemical characterization of the cultivar ‘Vinhão’ (vitis vinifera L.) grape po...

Among the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the...

Study of the impact of edible mushroom biomass obtained from by-products upcycl...

In recent years, there has been a rise in the consumption of mushrooms, leading to an increase in the production of related by-products. Given their nutritional profile, mushrooms have the potential to represent a novel source of dietary fiber, which has been linked to prebiotic benefits. Through the utilization of a human feces’ fermentation model, this study aimed to assess the possible prebiotic effect of by...

Ingredients from integral valorization of Isabel grape to formulate goat yogurt...

Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic...

Interplay between probiotics and prebiotics for human nutrition and health

In the last years, probiotics, prebiotics, and synbiotics have been exploited as microbiota-management tools to enhance human health. In this context, a vast array of probiotic, prebiotic, and synbiotic products have been developed and provided in pharmaceutical forms or food/nutraceutical supplements. In this chapter, we will present an overall perspective of probiotics and prebiotics considering their benefit...

Impact of gastrointestinal digestion on the biological activities of new functi...

In recent years, the lifestyle and eating habits of the worldwide population have changed, encouraged by finding healthier and more nutritious food habits. In the last years, consumers have been searching for products with high protein content. Additionally, the consumption of cereals products has been expanding, due to the practicality1. In parallel, food industries generate a high amount of by-products, and a...

New functional food products based on wheat and soybean processing by-products

Okara (by-produt of soya beverage) : potential application in food and aquafeed

A soja é uma das oleaginosas mais consumidas no mundo. Entre os principais subprodutos da transformação industrial da soja destaca-se o okara. Este subproduto, resultante da produção de bebidas de soja, representa ainda um problema ambiental devido às altas quantidades produzidas. Adicionalmente, o seu elevado teor de humidade (~ 80%) dificulta sua conservação e, consequentemente, a sua posterior utilização. No...

Produção de Bacillus subtilis em biorreator airlift e sua aplicação no controle...

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.; A utilização de alguns produtos químicos na agricultura foi proibida em diversos países, no entanto, o Brasil ainda é o maior consumidor mundial destes produtos. Sendo que, uma das grandes problemáticas na agricultura são os nematoides de galhas, que ca...