Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Raquel P. F. Guiné"'
Autor:
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Manuela Ferreira, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Elena Bartkiene, Marijana Matek Sarić
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 3, Pp 921-933 (2024)
Edible insects (EIs) have recently gained attention as an alternative and more sustainable food, emerging as an alternative to other protein foods with higher environmental impacts, like bovine meat. EIs contain a valuable composition of macro and mi
Externí odkaz:
https://doaj.org/article/d10989090b5e4a93ad88c31b7fe5bfec
Autor:
Raquel P. F. Guiné, Sofia G. Florença
Publikováno v:
Physchem, Vol 4, Iss 3, Pp 234-257 (2024)
This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original resear
Externí odkaz:
https://doaj.org/article/b2cd845692dd450882267016303f6318
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 3, Pp 767-788 (2024)
Presently, there is a huge burden on public health due to a very high incidence of chronic diseases like cardiovascular diseases, diabetes, and obesity, among others. The modern lifestyle, with inadequate diets and insufficient physical activity, is
Externí odkaz:
https://doaj.org/article/5bd500fae55c4b06bc84fb524cef9cca
Autor:
Ofélia Anjos, Patrícia C. P. Pires, Joana Gonçalves, Letícia M. Estevinho, António G. Mendonça, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 13, Iss 20, p 3235 (2024)
Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habit
Externí odkaz:
https://doaj.org/article/83b738cca13f4ee89b3a5b5761c765b7
Autor:
Raquel P. F. Guiné
Publikováno v:
Foods, Vol 13, Iss 13, p 2083 (2024)
Food insecurity corresponds to a deficit in households’ access to appropriate food, either in quantity and/or quality, due to limited financial resources or other factors [...]
Externí odkaz:
https://doaj.org/article/8101ab61d45a4e07b0ddcaf6fb94fd7f
Publikováno v:
Materials, Vol 17, Iss 11, p 2667 (2024)
Hazelnut shells (HS), scientifically known as Corylus avellana L. shells, are waste produced by companies that process nuts. The main objective of this study was to find an efficient way to maximize the chemical potential of HS by solubilizing the he
Externí odkaz:
https://doaj.org/article/baee93805a294674be04a3e2f41983be
Publikováno v:
Journal of Nuts, Vol 14, Iss 1, Pp 1-18 (2023)
Chestnuts have been consumed in Portugal for immemorial times. These fruits are highly appreciated, not only due to their organoleptic characteristics but also due to their nutritional and functional values. For the nutrients to be more accessible an
Externí odkaz:
https://doaj.org/article/f0924e97cff64e9cb92d1f434e6d4907
Autor:
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Nada M. Boustani, Irina Matran, Krešimir Jakšić, Cristina Chuck-Hernández, Elena Bartkiene, Ilija Djekic, Maria Papageorgiou, Leticia G. Arias, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Dace Klava, Vanessa Ferreira, Emel Damarli, Manuela Ferreira
Publikováno v:
Animals, Vol 14, Iss 11, p 1631 (2024)
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive c
Externí odkaz:
https://doaj.org/article/b254f569cba54071ab5a54fbd63a9809
Autor:
Qurat Ul Eain Hyder Rizvi, Raquel P. F. Guiné, Naseer Ahmed, Mohd Aaqib Sheikh, Paras Sharma, Imran Sheikh, Ajar Nath Yadav, Krishan Kumar
Publikováno v:
Foods, Vol 13, Iss 9, p 1422 (2024)
Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to de
Externí odkaz:
https://doaj.org/article/8c6a7524a0cd4c2ab788b17e7484cf96
Autor:
Marius Bréjon, Francisca Tavares, Sofia G. Florença, João Carlos Gonçalves, Maria João Barroca, Raquel P. F. Guiné
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3577 (2024)
Milk from different animals is a staple food consumed since immemorial times all over the world. However, there is a lack of knowledge in the scientific literature about knowledge related to milk and its effects on nutrition and health. The objective
Externí odkaz:
https://doaj.org/article/a09e9cfc6709462c8cad18b8137ff2e6