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Applying a food processing-based classification system to a food guide: A qualitative analysis of the Brazilian experience
(2018-01-01)
Objective The present paper aimed to identify the stakeholders, as well as their arguments and recommendations, in the debate on the application of a food processing-based classification system to the new Brazilian Food ...
Genetic identification of flax, chia and sesame seeds in processed foods
(Elsevier, 2020-12)
Chia, sesame and flax seeds are becoming increasingly more frequent components of functional foods because of their proven health benefits. The identification of plant components in complex matrices is generally performed ...
Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten
(ELSEVIER, 2011)
Processed starch-protein foods may exhibit a variety of microstructures, hence different mechanical properties and starch digestibility but the relation between these parameters is yet to be resolved. This paper reports ...
The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
(MDPI, 2015)
During the last decade, many berry-type fruits have been recognised as good
sources of anthocyanins. Nevertheless, the use of anthocyanins in the development of food
colourants and healthy and/or functional ingredients ...
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review
(2022-01-01)
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and ...
An overview of plant-autochthonous microorganisms and fermented vegetable foods
(Elsevier, 2020-02-28)
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large ...
Considerations for functional food design based on starch-protein interactions: a systematic review
(Taylor and Francis Ltd., 2021-03-26)
This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search ...