Hussain, Ashiq Laaraj, Salah Tikent, Aziz Elfazazi, Kaoutar Adil, Muhammad Parveen, Saba Bouhrim, Mohamed Mothana, Ramzi A. Noman, Omar M. Eto, Bruno
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Published in
Frontiers in Sustainable Food Systems
Introduction Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. Methods This study explored the phytochemistry and valorization of three melon fruit, i...
Sakal Dumić, Oktavija
Cvetni prah osmukanec se lahko uporablja kot naravni dodatek različnim živilom, zaradi svojih hranilnih in funkcionalnih lastnosti. Vsebuje vse potrebne hranilne snovi, kot so beljakovine, ogljikovi hidrati, maščobne kisline, vitamini, minerali in bioaktivne spojine, kot so polifenoli. Slednji lahko prispevajo k pozitivnim učinkom cvetnega prahu na...
brahmi, fatiha oufighou, amira smail-benazzouz, leila hammiche, nouna hassaine, lydia boulekbache-makhlouf, lila madani, khodir blando, federica
Functional ingredients rich in bioactive compounds can be added to conventional ingredients for the formulation of food to increase its nutraceutical potential. Three prickly pear parts, namely flowers, seeds, and seed cake were utilized in the current work as natural antioxidant resources. The flower extract gave the best amounts of antioxidants a...
saadoudi, mouni lekbir, adel aidat, omaima zidani, sara ferhat, radhia kucher, dmitry e. shiyapov, timur i. rebouh, nazih y.
This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the pro...
kanata, maria-christina yanni, amalia e. koliaki, chrysi pateras, irene anastasiou, ioanna a. kokkinos, alexander karathanos, vaios t.
This study investigates the effect of daily consumption of wheat biscuits enriched with plant proteins in postprandial metabolic responses of women with overweight/obesity who follow an energy-restricted diet. Thirty apparently healthy women participated in a 12-week randomized controlled trial and were assigned either to a control (CB) or an inter...
siopa, joão ribeiro, miguel cosme, fernanda nunes, fernando m.
Melanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed. This work developed a novel technique for extracting biscuit melanoidins. Using shotgun proteomics, proteins involved in melanoidin formation were studied, and...
chi, huibing jiang, qingwei feng, yiqian zhang, guizheng wang, yilian zhu, ping zhaoxin, lu fengxia, lu
Acrylamide is present in thermally processed foods, and it possesses toxic and carcinogenic properties. L-asparaginases could effectively regulate the formation of acrylamide at the source. However, current L-asparaginases have drawbacks such as poor thermal stability, low catalytic activity, and poor substrate specificity, thereby restricting thei...
Klerks, Michelle Román, Sergio Sánchez-Siles, Luisma
Published in
Food science & nutrition
This study examined and compared the nutritional quality and degree of naturalness between baby biscuits (3 years), and adult biscuits. Mintel's Global New Products Database was searched for "Baby Biscuits & Rusks" and "Sweet Biscuits/Cookies" (re)launched between July 2019 and July 2022 in four European countries (Germany, the Netherlands, Spain, ...
piazza, isabella carnevali, paola faccini, nadia baronchelli, marina terzi, valeria morcia, caterina ghizzoni, roberta patrone, vania morelli, lorenzo cervini, mariasole
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Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with...
salihu, salih gashi, njomza hasani, endrit
Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate...