Zobrazeno 1 - 10
of 584
pro vyhledávání: '"composição dos alimentos"'
Publikováno v:
Revista Brasileira de Obesidade, Nutrição e Emagrecimento, Vol 12, Iss 75, Pp 960-967 (2019)
Introdução: O principal problema quanto à alimentação de crianças e adolescentes é a qualidade dos alimentos ingeridos, devido ao acesso a alimentos industrializados. Objetivo: Realizar a análise da ingestão de alimentos industrializados por
Externí odkaz:
https://doaj.org/article/2790adfe1e454fdfb5046aca64cc9e07
The nutritional value, elemental and fatty acid composition as well as key biological activities were determined in a large brown seaweed species (Saccorhiza polyschides, abundant in European shores), taking into account the effects of wild vs farmed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64f0ac0852e6722a16f8444ab0f12556
https://hdl.handle.net/10400.18/8501
https://hdl.handle.net/10400.18/8501
Editorial The full development, growth, and health of children depend on adequate nutrition in infancy and early childhood. Therefore, diet plays a central role in delivering key nutrients to meet an individual’s physiological and nutritional needs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2016::fad8cc95aaabd6d72f5b09e7242ed83e
https://hdl.handle.net/10400.18/8478
https://hdl.handle.net/10400.18/8478
A harmonised TDS methodology was used to assess the Portuguese population’s nitrate baseline dietary exposure and the risk of exceeding the Acceptable Daily Intake (ADI). Nitrate occurrence in 164 TDS samples pooled based on 20 FoodEx2 groups, repr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c33db37e04e822e11ea6a0e11e7b6ba3
https://hdl.handle.net/10400.18/8438
https://hdl.handle.net/10400.18/8438
Autor:
Carla Motta, Isabel Castanheira, Ana Sofia Matos, Ana Claudia Nascimento, Ricardo Assunção, Carla Martins, Paula Alvito
This article belongs to the Proceedings of IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link. The cooked Andean cereals can be considered a good source of minerals, contributing to the recommended daily intakes as observed in previous wor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::033676f7025f660e9a2ff6f87a291c29
https://hdl.handle.net/10400.18/8499
https://hdl.handle.net/10400.18/8499
Autor:
Inês Coelho, Ana Sofia Matos, Ekaterina N. Epova, Julien Barre, Robin Cellier, Nives Ogrinc, Isabel Castanheira, João Bordado, Olivier F.X. Donard
Port and Douro wines are produced in the Douro Demarcated Region using different wine making processes. This works aims at evaluating the influence of the geographical origin and the wine making process in their multielement (Li, Be, B, Al, Cr, Mn, C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::713154972347d0c61805a4235b25a7cc
https://hdl.handle.net/10400.18/8446
https://hdl.handle.net/10400.18/8446
Publikováno v:
Journal of Food Processing and Preservation. 46
A fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and germinated), and the nutritional, technological, and sensory changes induced by different drying methods were investigated: lyophilization (LD), forced convection (CD)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe3939f01d668c4d5d0706f413fd599e
https://doi.org/10.1111/jfpp.17189
https://doi.org/10.1111/jfpp.17189
Autor:
Francisco Goiana-da-Silva, David Cruz-e-Silva, Ana Rito, Carla Lopes, Magdalena Muc, Ara Darzi, Fernando Araújo, Marisa Miraldo, Alexandre Morais Nunes, Luke N. Allen
BackgroundExcessive salt consumption—associated with a range of adverse health outcomes—is very high in Portugal, and bread is the second largest source. Current Portuguese legislation sets a maximum limit of 1.4 g salt per 100 g bread, but impor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2718eccef592437b55ab15fd7349adf0
https://hdl.handle.net/10400.18/8594
https://hdl.handle.net/10400.18/8594
Autor:
Simão, Mariana, Nascimento, Ana Cláudia, Santiago, Susana, Bento, Ana Cristina, Santos, Susana, Santos, Mariana, Castanheira, Isabel
A alimentação servida nos refeitórios é uma questão de saúde pública que ganhou importância na nutrição coletiva devido ao número elevado de utentes. Em Portugal, tem sido feito um esforço para reduzir o teor de sal e de açúcar presente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2016::a52435a31a6131920f495b690f8cabc6
https://hdl.handle.net/10400.18/8264
https://hdl.handle.net/10400.18/8264
A procura por alternativas aos alimentos de origem animal tem contribuído para a crescente popularidade e disponibilidade de produtos processados de base vegetal em Portugal, à semelhança do resto do mundo. Apesar dos benefícios de uma dieta à b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2016::585839ee0ac1f147220b1a3891585c40
https://hdl.handle.net/10400.18/8263
https://hdl.handle.net/10400.18/8263