Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Maria Cristiana, Nunes"'
Publikováno v:
Foods, Vol 13, Iss 14, p 2178 (2024)
The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive in
Externí odkaz:
https://doaj.org/article/a1e701a2c27e4d8087893acfccc936b0
Autor:
Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera De Rosso, Anabela Raymundo, Anna Rafaela Cavalcante Braga
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional
Externí odkaz:
https://doaj.org/article/73e8a109e67a4fde80aa77ac5db95ddc
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2483 (2024)
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tr
Externí odkaz:
https://doaj.org/article/d49df1379c724e748ba4bca66f4d897c
Publikováno v:
Foods, Vol 13, Iss 2, p 179 (2024)
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients fo
Externí odkaz:
https://doaj.org/article/796686acd6764a6a9555318e9ea1879c
Autor:
Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, Luís Mendes Ferreira, José A. Peres, Anabela Raymundo, Ana I.R.N.A. Barros
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 2211-2218 (2022)
Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security conce
Externí odkaz:
https://doaj.org/article/c1347e183eaa4a68a48ea977163d182d
Publikováno v:
Molecules, Vol 28, Iss 17, p 6179 (2023)
Spirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory acti
Externí odkaz:
https://doaj.org/article/f8b73540ac384331a043ab7ac2556649
Autor:
Carla Margarida Duarte, Joana Mota, Ricardo Assunção, Carla Martins, Ana Cristina Ribeiro, Ana Lima, Anabela Raymundo, Maria Cristiana Nunes, Ricardo Boavida Ferreira, Isabel Sousa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is a strong demand for plant-based milk substitutes, often low in protein content (
Externí odkaz:
https://doaj.org/article/8ef5a8f4ea5f4257809ea6020cf04c09
Autor:
Rita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros, Anabela Raymundo
Publikováno v:
Foods, Vol 11, Iss 20, p 3172 (2022)
Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, f
Externí odkaz:
https://doaj.org/article/78e720f5bfc34b00ab1cc5c8ee5c38b9
Publikováno v:
Foods, Vol 11, Iss 5, p 755 (2022)
In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy
Externí odkaz:
https://doaj.org/article/fffad15561a34d6fb03b22027855d46a
Publikováno v:
Foods, Vol 11, Iss 3, p 397 (2022)
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannoch
Externí odkaz:
https://doaj.org/article/365581c7003e4ada82ea5af31b05bc1f