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You searched for: Subject "nutritive value" Remove constraint Subject: "nutritive value"
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1. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

Author:
Gustavo V. Barbosa-Cánovas; Francesco Donsì; Semanur Yildiz; Kezban Candoğan; Prashant Raj Pokhrel; Andrea Y. Guadarrama-Lezama
Source:
Food engineering reviews 2022 v.14 no.1 pp. 63-99
ISSN:
1866-7910
Subject:
nutritive value,   etc   ; cold; food industry; foods; ultrasonics;     Show all 5 Subjects
Abstract:
... The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the nutritional value and other fresh-like characteristics of the original one. There are several nonthermal technologies including high pressure processing, pulsed electric fields, ultrasound, and cold plasma which are at different stages of develop ...
DOI:
10.1007/s12393-021-09295-8

2. Starch structure and nutritional functionality – Past revelations and future prospects

Author:
Shahid Ahmed Junejo; Bernadine M. Flanagan; Bin Zhang; Sushil Dhital
Source:
Carbohydrate polymers 2022 v.277 pp. 118837
ISSN:
0144-8617
Subject:
nutritive value,   etc   ; amylopectin; amylose; carbohydrate structure; energy;     Show all 5 Subjects
Abstract:
... Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that ...
DOI:
10.1016/j.carbpol.2021.118837

3. Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market

Author:
Michelle Klerks; Sergio Román; Ruud Verkerk; Luisma Sanchez-Siles
Source:
Journal of functional foods 2022 v.89 pp. 104940
ISSN:
1756-4646
Subject:
nutritive value,   etc   ; chocolate; data collection; ingredients; markets; Germany;     Show all 6 Subjects
Abstract:
... The main aim of the current study was to examine and compare the nutritional quality and degree of naturalness of chocolate and cereal bars. Our analysis relied on a dataset (n = 100) of the most consumed chocolate and cereal bars in Germany in 2019. The Nutri-Score and the Food Naturalness Index were calculated to measure nutritional quality and naturalness of the bars, respectively. Cereal bars ...
DOI:
10.1016/j.jff.2022.104940

4. Digital nudges to stimulate healthy and pro-environmental food choices in E-groceries

Author:
Michiel De Bauw; Lucia Segovia De La Revilla; Veerle Poppe; Christophe Matthys; Liesbet Vranken
Source:
Appetite 2022 v.172 pp. 105971
ISSN:
0195-6663
Subject:
nutritive value,   etc   ; appetite; environmental impact; randomized clinical trials;     Show all 4 Subjects
Abstract:
... In response to the detrimental health- and environmental impacts of European consumers' dietary patterns, Nutri-Scores and Eco-Scores have been introduced on packages as guidance for choices. Whereas the scores are promising to improve food choices from a nutritional point of view, the scant available literature suggests very limited effects on the environmental impact of food choices. Therefore, ...
DOI:
10.1016/j.appet.2022.105971

5. Effect of phytoregulators on the composition of phenolic compounds in chili peppers (Capsicum frutescens) and exploratory analysis

Author:
Gilvanda L dos Anjos; Gisele C. Moreira; Candice N. Carneiro; Fabio de S. Dias
Source:
Scientia horticulturae 2022 v.292 pp. 110660
ISSN:
0304-4238
Subject:
nutritive value,   etc   ; Capsicum frutescens; flavanols; flavonols; hot peppers;     Show all 5 Subjects
Abstract:
... The chili pepper is highly valued for its pungency and nutritional value, in addition to being a good source of phenolic compounds. Several factors affect the production of phenolics in the plant, including plant regulators. In this context, the present work aims to evaluate the influence of ABA, GA₃, and SA in the production of phenolic compounds in Capsicum frutescens. It was applied 10 mmol L⁻¹ ...
DOI:
10.1016/j.scienta.2021.110660

6. Heat of the moment: extreme heat poses a risk to bee–plant interactions and crop yields

Author:
Jenna Walters; Jennifer Zavalnitskaya; Rufus Isaacs; Zsofia Szendrei
Source:
Current opinion in insect science 2022 pp. 100927
ISSN:
2214-5745
Subject:
nutritive value,   etc   ; bees; climate; heat; phenology; pollination; risk;     Show all 7 Subjects
Abstract:
... Extreme heat events threaten the development, functioning, and success of bee pollinators and crops that rely on pollinators for high yields. While direct effects of extreme heat and climate warming have gained more attention, the indirect effects on bees and crops remain largely unexplored. Extreme heat can directly alter the nutritional value of floral rewards, which indirectly contributes to lo ...
DOI:
10.1016/j.cois.2022.100927

7. Organic vs conventional plant-based foods: A review

Author:
Francesca Giampieri; Luca Mazzoni; Danila Cianciosi; José M. Alvarez-Suarez; Lucia Regolo; Cristina Sánchez-González; Franco Capocasa; Jianbo Xiao; Bruno Mezzetti; Maurizio Battino
Source:
Food chemistry 2022 v.383 pp. 132352
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; environmental impact; food chemistry; phytochemicals; prices;     Show all 5 Subjects
Abstract:
... Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, wi ...
DOI:
10.1016/j.foodchem.2022.132352

8. Questioning the roles of resources nutritional quality in ecology

Author:
Michael Danger; Alexandre Bec; Jérôme Spitz; Marie‐Elodie Perga
Source:
Oikos 2022 v.2022 no.7 pp. e09503
ISSN:
0030-1299
Subject:
nutritive value,   etc   ; biomass; ecosystems; energy; food webs; landscapes;     Show all 6 Subjects
Abstract:
... Our understanding of ecosystem functioning is strongly linked to the study of predator–prey relationships and food web structures. However, trophic ecology has often focused on identifying taxonomic relationships and quantifying the biomass or energy ingested by consumers, but has often failed to integrate the importance of the nutritional quality of resources in ecological dynamics. Underlying th ...
DOI:
10.1111/oik.09503

9. Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

Author:
Nan Zhang; Pu Jing
Source:
Critical reviews in food science and nutrition 2022 v.62 no.8 pp. 2205-2220
ISSN:
1549-7852
Subject:
nutritive value,   etc   ; Brassicaceae; anthocyanins; bioavailability; chemical composition; human nutrition;     Show all 6 Subjects
Abstract:
... Brassicaceae family includes various economic plants for edible or ornamental purposes. Brassicaceae vegetables are considered to be a major part of human diet as sources rich in phytochemicals. Among them, anthocyanins provide red to blue colors in Brassicaceae plants and as well have nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, stability ...
DOI:
10.1080/10408398.2020.1852170

10. Changes of starch during thermal processing of foods: Current status and future directions

Author:
Xia Liu; Shiqing Huang; Chen Chao; Jinglin Yu; Les Copeland; Shujun Wang
Source:
Trends in food science & technology 2022 v.119 pp. 320-337
ISSN:
0924-2244
Subject:
nutritive value,   etc   ; crystal structure; enzymatic reactions; gelatinization; retrogradation; starch;     Show all 6 Subjects
Abstract:
... Most starchy foods are subjected to thermal processing before consumption, leading to the changes in structural and functional properties of starch. Understanding these changes is of great theoretical interest and industrial significance in that it indicates how thermal processing can modulate the quality and nutritive value of starchy foods.Thermal treatment in the presence of water, as occurs du ...
DOI:
10.1016/j.tifs.2021.12.011

11. Climate change creates nutritional phenological mismatches

Author:
Cornelia W. Twining; J. Ryan Shipley; Blake Matthews
Source:
Trends in ecology & evolution 2022 pp. -
ISSN:
0169-5347
Subject:
nutritive value,   etc   ; climate change; energy content; evolution; nutrition; phenology;     Show all 6 Subjects
Abstract:
... Climate change is creating phenological mismatches between consumers and their resources. However, while the importance of nutritional quality in ecological interactions is widely appreciated, most studies of phenological mismatch focus on energy content alone. We argue that mismatches in terms of phenology and nutrition will increase with climate change. ...
DOI:
10.1016/j.tree.2022.06.009

12. Cultivated mushrooms: importance of a multipurpose crop, with special focus on Italian fungiculture

Author:
Valeria Ferraro; Giuseppe Venturella; Lorenzo Pecoraro; Wenyuan Gao; Maria Letizia Gargano
Source:
Plant biosystems 2022 v.156 no.1 pp. 130-142
ISSN:
1724-5575
Subject:
nutritive value,   etc   ; bioactive compounds; cosmetics; dietary supplements; income; Italy;     Show all 6 Subjects
Abstract:
... Fungi, organisms of high nutritional value with significant bioactive compound content, are considered to be nutraceuticals, mycotherapeutics, cosmeceuticals and useful for the production of functional foods. Their cultivation allows the sustainable management of agro-industrial wastes and generates good income with low inputs, constituting a good opportunity for the development of economically de ...
DOI:
10.1080/11263504.2020.1837283

13. Do ready-to-eat meals of Greek supermarkets need reformulation?

Author:
Katerina Giazitzi; Berkan Ventat oglou; George Boskou
Source:
International journal of food sciences and nutrition 2022 v.73 no.4 pp. 433-442
ISSN:
1465-3478
Subject:
nutritive value,   etc   ; nutrition; ready-to-eat foods; salt content;     Show all 4 Subjects
Abstract:
... The purpose of this study is to evaluate the nutritional value of ready-to-eat meals available in Greek retail outlets. A total of 228 meals were identified, their nutritional value was registered according to their labels and a comparison was performed against specific nutritional criteria for the macronutrients, per serving. The 183 products were main dishes and 45 were salads and appetisers. Th ...
DOI:
10.1080/09637486.2021.2012645

14. Food structure, function and artificial intelligence

Author:
Carlo Mengucci; Pasquale Ferranti; Annalisa Romano; Paolo Masi; Gianfranco Picone; Francesco Capozzi
Source:
Trends in food science & technology 2022 v.123 pp. 251-263
ISSN:
0924-2244
Subject:
nutritive value,   etc   ; artificial intelligence; automation; computer simulation; nutrition; pasta;     Show all 6 Subjects
Abstract:
... The complexity of food structure is such as to hinder its inclusion in mathematical models predicting food properties and transformations, although a considerable impulse is being determined by using artificial intelligence. As a matter of fact, food definition currently neglects the structural description, even in those fields for which structure is demonstrated to have a decisive role, such as n ...
DOI:
10.1016/j.tifs.2022.03.015

15. Insights into profiling of glucosinolates and genes involved in its metabolic pathway accompanying post-harvest yellowing of broccoli

Author:
Qingxi Yang; Qian Zhou; Xin Zhou; Huixin Fang; Yingbo Zhao; Baodong Wei; Shujuan Ji
Source:
Postharvest biology and technology 2022 v.185 pp. 111780
ISSN:
0925-5214
Subject:
nutritive value,   etc   ; biochemical pathways; broccoli; glucoraphanin; hydrolysates; metabolism; sulforaphane; technology;     Show all 8 Subjects
Abstract:
... Postharvest yellowing is the main manifestation in the rapid deterioration of broccoli. Here, we monitored the composition and content changes of glucosinolates accompanying the yellowing process of broccoli to reveal the changes of characteristic bioactive substances along with the appearance changes process. Glucosinolates content was greatly reduced in parallel with the yellowing process. The m ...
DOI:
10.1016/j.postharvbio.2021.111780

16. Health and safety aspects of traditional European meat products. A review

Author:
Michał Halagarda; Karolina M. Wójciak
Source:
Meat science 2022 v.184 pp. 108623
ISSN:
0309-1740
Subject:
nutritive value,   etc   ; fatty acid composition; meat; meat science; nitrates; nitrites; nitrosamines;     Show all 7 Subjects
Abstract:
... Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health sa ...
DOI:
10.1016/j.meatsci.2021.108623

17. Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc

Author:
Ji Yeon Lee; Taehwan Lim; Jaecheol Kim; Keum Taek Hwang
Source:
Journal of food science and technology 2022 v.59 no.1 pp. 212-219
ISSN:
0022-1155
Subject:
nutritive value,   etc   ; Panax; byproducts; dietary fiber; ginsenosides; industry; taste; wheat flour;     Show all 8 Subjects
Abstract:
... Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical and sensory characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1, Rg1 and Rg3 (58.69 ± 2.93 mg/100 g, dry basis) and di ...
DOI:
10.1007/s13197-021-05002-x

18. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

Author:
Qingfa Wang; Limin Li; Ting Wang; Xueling Zheng
Source:
Food chemistry 2022 v.370 pp. 131361
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; dough; energy efficiency; extrusion; flour; food chemistry; rheological properties; starch;     Show all 8 Subjects
Abstract:
... Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical co ...
DOI:
10.1016/j.foodchem.2021.131361

19. Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Author:
Alberto Valdés; Gerardo Álvarez‐Rivera; Bárbara Socas‐Rodríguez; Miguel Herrero; Alejandro Cifuentes
Source:
Electrophoresis 2022 v.43 no.1-2 pp. 37-56
ISSN:
0173-0835
Subject:
nutritive value,   etc   ; bioactive properties; electrophoresis; food analysis; foodomics; peptides; polyphenols; secondary metabolites;     Show all 8 Subjects
Abstract:
... This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019‐February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, ...
DOI:
10.1002/elps.202100201

20. Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

Author:
Ewa Czarniecka-Skubina; Dariusz M. Stasiak; Agnieszka Latoch; Tomasz Owczarek; Jadwiga Hamulka
Source:
Foods 2022 v.11 no.6 pp. -
ISSN:
2304-8158
Subject:
nutritive value,   etc   ; adults; diet; farms; game animals; game meat; surveys; taste; Poland;     Show all 9 Subjects
Abstract:
... Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was ...
DOI:
10.3390/foods11060830