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Molecular features of wheat endosperm arabinoxylan inclusion in functional bread
(MDPI, 2013-06-17)
Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current ...
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project
(MDPI, 2015-12)
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...
Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature
(Taylor & Francis Online, 2014)
Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to ...
Vesicle properties and health benefits of milk phospholipids: A review
(International Society for Nutraceuticals and Functional Foods, 2019-03-31)
Phospholipids are important ingredients in milk. They serve as bioactive components with processing functionalities, despite representing only a small proportion of total milk lipids. There has been increasing interest in ...
The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies
(MDPI, 2017-08)
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model ...
The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack
(MDPI, 2016-06)
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture ...
Fish protein and lipid interactions on the digestibility and bioavailability of starch and protein from durum wheat pasta
(MDPI, 2018-12-17)
This research focussed on utilisation of salmon protein and lipid to manipulate pasta glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour at the from 5% ...
Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour
(MDPI, 2020-05)
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white ...
Effect of fortification with fish (Pseudophycis bachus) powder on nutritional quality of durum wheat pasta
(MDPI, 2018-04)
This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder (Pseudophycis ...
In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles
(Elsevier, 2020-11-15)
A high glycaemic index diet causes a rapid increase in blood sugar level and may lead to chronic metabolic disorders such as obesity and type 2 diabetes. Shiitake is rich in bioactive compounds. Wheat flour noodles were ...