Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently ...

Universitários ingressantes são um público caracterizado por transições que podem levar a alterações nos hábitos alimentares. Nesse contexto, alguns estudos associam uma maior frequência de refeições preparadas em casa com ...

This study analyzes the development and implementation of a didactic proposal whose final objective is the elaboration by the students of an ethnobotanical research work. This study values the use of local vegetable species ...

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six ...

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six ...

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six ...

Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them ...