Buscar recursos académicos

Feeding transcends mere nourishment by integrating social and cultural factors. The foods we consume hold significant economic and social relevance within territories and are rich in bioactive compounds that confer healt...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

Materias / palabras clave: Technology: Home economics: Nutrition. Foods and food supply

Materias / palabras clave: Functional foods; Alimentos funcionales; Nutrition; Alimentación

Materias / palabras clave: Nutrición; Alimentos funcionales; Nutrition; Functional foods

Materias / palabras clave: Alimentos; Nutrición; Fibras; Vitaminas; Probiotics; Nutrition; Functional foods; Alimentos funcionales

Materias / palabras clave: functional foods, bioactive compounds, probiotics, food digestion & bioavailability, nutrition; Technology: Home economics: Nutrition. Foods and food supply

Abstract Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected...

Abstract The goal of this study was to evaluate the influence of various supplementary feeds on the chemical composition and production of bioactive substances in Protaetia brevitarsis larvae. The primary feed—oak-ferm...

This study aimed to isolate and characterize lactic acid bacteria (LAB) from traditional Lithuanian fermented foods and evaluate their probiotic potential, safety, and ability to produce tryptophan. Around 20 LAB isolate...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

Abstract Germination is an effective bioprocessing strategy for enhancing the nutritional quality and functional potential of legumes. This study systematically evaluated the effects of controlled germination on the nutr...

Goji berries (Lycium spp.) are valued for their health-promoting potential. However, their juices often exhibit excessive acidity and unbalanced flavor, particularly after fermentation, which limits consumer acceptance a...

Ahipa roots chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ah...

Traditional poppy vinegar is a functional fermented food matrix enriched with diverse biomolecules that may contribute to metabolic health. In this study, the effects of thermosonication on the biomolecular profile, anti...

Based on existing literature, this review systematically summarizes the nutritional value, medicinal worth, bioactive components, pharmacological activities with relative mechanisms, as well as the food safety and qualit...

Milk and dairy products have long played a central role in human nutrition due to their rich content of essential nutrients and bioactive compounds. The growing interest in functional foods—offering health benefits bey...

Aim: The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a ...

PurposeThis study aimed to investigate the associations between gut metabolites Trimethylamine N-Oxide (TMAO), the novel platelet-derived inflammatory ratio index neutrophil-to-platelet ratio (NPR), and the prognosis of ...

This study aimed to investigate the effect of 2% sodium tripolyphosphate (STP) and various concentrations (0.5%–4%) of sugarcane molasses (S) on structure and techno-functional properties of egg white protein (EWP). Si...

Current study optimizes ultrasonication frequency (20, 30, 40 kHz) and time (10, 20, 30 min) for efficient valorization of soybean meal through nutritional enhancement and utilization in development of plant-based nu...

Abstract Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyuns...

BackgroundOxidative stress has been implicated in albuminuria-related renal abnormalities in diabetes; however, the combined associations of pro-oxidant and antioxidant dietary components with UACR-defined renal impairme...

Abstract Hyper-osmotic stress in high-sugar fruits inhibits the fermentation performance of lactic acid bacteria (LAB). Besides, there is a prevailing trend of low-sugar diets for health concern. Therefore, it is essenti...