Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Autor: Agnieszka A. Niklas, Grethe Iren A. Borge, Rune Rødbotten, Ingunn Berget, Mette H.B. Müller, Susan S. Herrmann, Kit Granby, Bente Kirkhus

Publikováno v: Food Research International
Niklas, A A, Iren A. Borge, G, Rødbotten, R, Berget, I, Müller, M H B, Herrmann, S S, Granby, K & Kirkhus, B 2023, ' Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion-the impact of adding nitrite and spinach ( Spinacia oleracea L.) ', Food Research International, vol. 166, 112595 . https://doi.org/10.1016/j.foodres.2023.112595

Nitrite derivatives react with endogenous precursors forming N-nitrosamines associated with development of colorectal cancer. The present study aims to investigate the formation of N-nitrosamines in sausage during processing and in vitro gastrointest

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::772e001a06e61e7b02c847fac0d1d609
https://hdl.handle.net/11250/3064198

A comprehensive review on carotenoids in foods and feeds:status quo, applications, patents, and research needs

Autor: Lieven Van Meulebroek, Antonio J. Meléndez-Martínez, M. Pilar Cano, Anamarija Mandić, Milan Marounek, Nora M. O'Brien, María Jesús Periago-Castón, Mladen Brnčić, Begoña Olmedilla-Alonso, Daniele Giuffrida, Dámaso Hornero-Méndez, George A. Manganaris, Volker Böhm, Grethe Iren A Borge, Adela Pintea, Jeremiah J. Sheehan, M. Graça Dias, Vesna Tumbas Šaponjac, Anjo Elgersma, Magdaléna Valšíková-Frey, Martina Fikselová, Filippos Bantis, Paula Mapelli-Brahm, Kristina Kljak, Vanessa S S Gonçalves, Anette Bysted, Vera Lavelli, Javier García-Alonso

Publikováno v: Meléndez-Martínez, A J, Mandić, A I, Bantis, F, Böhm, V, Borge, G I A, Brnčić, M, Bysted, A, Cano, M P, Dias, M G, Elgersma, A, Fikselová, M, García-Alonso, J, Giuffrida, D, Gonçalves, V S S, Hornero-Méndez, D, Kljak, K, Lavelli, V, Manganaris, G A, Mapelli-Brahm, P, Marounek, M, Olmedilla-Alonso, B, Periago-Castón, M J, Pintea, A, Sheehan, J J, Tumbas Šaponjac, V, Valšíková-Frey, M, Meulebroek, L V & O’Brien, N 2022, ' A comprehensive review on carotenoids in foods and feeds : status quo, applications, patents, and research needs ', Critical Reviews in Food Science and Nutrition, vol. 62, no. 8, pp. 1999-2049 . https://doi.org/10.1080/10408398.2020.1867959
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Critical reviews in food science and nutrition
Digital.CSIC. Repositorio Institucional del CSIC
instname

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5de0a5bf0903aa4c85385accb65fa47
https://orbit.dtu.dk/en/publications/0b988a24-e196-4129-9547-e50bba5cb327

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Autor: Jelena Vulić, Anamarija Mandić, Aleksandra Mišan, Jolanta Sereikaitė, Monica Rosa Loizzo, M. Pilar Cano, Ruta Gruskiene, Antonio J. Meléndez-Martínez, Vera Lavelli, Nora M. O'Brien, Martina Fikselová, Paula Mapelli Brahm, Grethe Iren A Borge, Liliana Vargas-Murga, Sanja Vlaisavljevic, Adela Pintea, Volker Böhm

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff64a2ae09e71e86f6649f8b2af41ea8
https://hdl.handle.net/11250/2984487

Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

Autor: Grethe Iren A. Borge, Maud Langton, Nils Kristian Afseth, Sveinung Grimsby, Bente Kirkhus, Christina Steppeler, Annika Krona

Carotenoids are lipophilic compounds that are digested and absorbed along with lipids. Emulsions based on a mixture of plum tomato and red sweet pepper, with 5% or 10% rapeseed oil, were obtained by high pressure homogenization, and the concentration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9182188070c73d668851246e10d56e68
http://hdl.handle.net/11250/2612196

Bioavailability of Quercetin in Humans with a Focus on Interindividual Variation

Autor: A Filipa, Almeida, Grethe Iren A, Borge, Mariusz, Piskula, Adriana, Tudose, Liliana, Tudoreanu, Kateřina, Valentová, Gary, Williamson, Cláudia N, Santos

Publikováno v: Comprehensive reviews in food science and food safetyReferences. 17(3)

After consumption of plant-derived foods or beverages, dietary polyphenols such as quercetin are absorbed in the small intestine and metabolized by the body, or they are subject to catabolism by the gut microbiota followed by absorption of the result

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::9c31a5b862c7b315ff6eb1babc4e9827
https://pubmed.ncbi.nlm.nih.gov/33350133