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Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients
(IntechOpen, 2023)
Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to ...
Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
(Royal Society of Chemistry, 2021)
Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review
(MDPI, 2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high ...
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina
(Taylor & Francis Ltd, 2021-04)
This paper presents an analysis of food practice and representations of a particular migration process of rural families in South America that has moved, during the last 30 years, from Central Andean uplands to suburb ...
Bioactive peptides as functional food ingredients
(Elsevier, 2018)
Bioactive Peptides as Functional Food Ingredients, Barberis et al. describe the useful roles of bioactive peptides and tools to improve their nutraceutical impact by reducing limitations, such as low bioavailability due ...
Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection
(Wiley Blackwell Publishing, Inc, 2019-03)
AIM:To determine the protective capacity against Salmonella infection in mice of the cell-free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level.METHODS AND RESULTS:The proteolytic activity ...
Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber
(2010)
Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study ...
Functional ingredients from Brassicaceae species: overview and perspectives
(Molecular Diversity Preservation International, 2020-03)
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates ...
Digestibility and metabolizable energy of some carbohydrate sources for dogs
(Elsevier B.V., 2010-03-30)
A digestibility study was conducted to determine the nutritional value of broken rice, high oil maize, millet, sorghum, maize germ, rice bran and wheat bran as ingredients for dog foods. Eight adult dogs were housed in ...