Search results for "Nutritional composition"
showing 6 items of 6 documents
Exotic Meats: An Alternative Food Source
2019
International audience; Exotic meats were a protein source for human diet for many years. However, the massive capture caused the overexploitation and placed many reptiles and amphibious on the verge of extinction. Therefore, the captive rearing, the control during slaughtering and processing has been proposed as an alternative to the capture of wild animals. The present chapter shows the nutritional composition of this kind of meat, characterized by low levels of fat, high contents of protein, essential amino acids, fatty acids (especially long-chain n-3) and minerals indicating that their consumption may be beneficial for human health. However, very little data is available on the nutriti…
The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)
2011
The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritional composition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus, Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystems and analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat, carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritional elements for the human diet.
Nutritional assessment of the school menus offered in Spain's Mediterranean area.
2019
Abstract Objectives The aim of this study was to perform a nutritional assessment of the menus served in school canteens and to verify their effects on the nutrition of schoolchildren. Methods We selected three collective catering companies that offered ~53 500 menus/d in 369 schools in Spain's Mediterranean area (Valencian Community). The study included four public schools with different management models as well as different supply patterns. Considering the weight of the servings, the caloric contribution of the menus was estimated. Results Great diversity was seen both in the same school throughout the week and between the four schools (School 1: 298–946 kcal; School 2: 465–1185 kcal; Sc…
The Microbiota Promotes Arterial Thrombosis in Low-Density Lipoprotein Receptor-Deficient Mice
2019
Our results demonstrate a functional role for the commensal microbiota in atherothrombosis. In a ferric chloride injury model of the carotid artery, GF C57BL/6J mice had increased occlusion times compared to colonized controls. Interestingly, in late atherosclerosis, HFD-fed GF Ldlr−/− mice had reduced plaque rupture-induced thrombus growth in the carotid artery and diminished ex vivo thrombus formation under arterial flow conditions.
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…
Notes on a New Productive Strain of King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), a Prized Italian Culinary-Medicinal Mushroom
2015
In this paper, the authors provide data on a culinary-medicinal, host-specific variety of P. eryngii species-complex that is known in Italy as "cardoncello". A species description, the techniques of isolation of a new strain (C-142-c), and the preparation of the substratum are illustrated. Data on the productivity of substratum inoculated with C-142-c strain and the nutritional value of cultivated "cardoncello" mushrooms are also provided.