Food research international (Ottawa, Ont.)
32036934
The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a solu...
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli ...
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved heal...
Vegetables are important in economic, social, and nutritional matters in both the Brazilian and international scenes. Hence, some researches have been carried out in order to encourage the production and consumption of different species such as nonco...
Environmental science and pollution research international
33761072
Frying affects the nutritional quality of fish detrimentally. In this study, using Catla catla and mustard oil, experiments were carried out in varying temperatures (140-240 °C), times (5-20 min), and oil amounts (25-100 ml/kg of fish) which establis...
Underconsumption of dietary fiber is prevalent worldwide and is associated with multiple adverse health conditions. Despite the importance of fiber, the labeling of fiber content on packaged foods and beverages is voluntary in most countries, making ...