Loading...
4 results
Search Results
Now showing 1 - 4 of 4
- Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovationsPublication . Nova, Paulo; Martins, Ana Pimenta; Teixeira, Carla; Abreu, Helena; Silva, Joana Gabriela; Silva, Ana Machado; Freitas, Ana Cristina; Gomes, Ana MariaNutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or antidiabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also explored
- Características associadas ao desperdício de hortícolas na população idosaPublication . Moreira, Bárbara; Alfredo, Ana; Pimenta-Martins, Ana; Gomes, Ana Maria; Pinto, Elisabete
- Doença celíaca: o estado da artePublication . Martins, Ana Pimenta; Pinto, Elisabete; Gomes, AnaThis review focus on the current knowledge on celiac disease regarding the pathogenesis, epidemiology, clinical manifestations,complications, diagnosis and treatment.
- Nutritional value of indigenous whole grain cereals millet and sorghumPublication . Vila-Real, Catarina; Pimenta-Martins, Ana; Maina, Ndegwa; Gomes, Ana; Pinto, ElisabeteWorldwide population growth expectations increase the pressure to find ways to increase agro-food production in a sustainable manner, be it by increasing production capacity, cultivating currently natural areas or changing crop consumption patterns. Cereals are staple foods and the most frequently consumed are maize, wheat and rice. However, the production of these cereals may become insufficient for the growing needs. Millet and sorghum are traditional cereal crops, able to growth in adverse drought conditions, and do not need many resources to be harvested Furthermore, they reveal very interesting nutritional profiles, including macro and micronutrients and bioactive compounds. We would like to highlight their fiber content, since fiber inadequacy is a worldwide condition and its adverse effects on health are well described. Over time, these indigenous cultures have become less popular than other cereals, due to their organoleptic and technological proprieties. However, techniques like bio-fortification, fortification, genetic improvement, fermentation, malting, and germination among others can be used to improve their technological properties and enhance their nutritional profile.