Search results for "nutritional characterization"
showing 3 items of 3 documents
Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage
2021
Abstract Opuntia ficus-indica fruit and cladodes are a source of mucilage, a carbohydrate complex, as well as of phytochemicals and other nutrients, useful in the food industry. Despite the environmental-based composition variability has been studied, there is no information on its seasonal variability, which is particularly important for its industrial use. In this study, some technological, nutritional, and bioactive properties of O. ficus-indica cladodes mucilage were analyzed during the seasonal growth period. Total proteins did not change during the whole period and the lipid content significantly decreased from winter to the onset of summer. The fatty acid profile showed high levels o…
Seasonal characterization of nutritional, technological and antioxidant properties of Opuntia ficus-indica Mill. mucilage
2022
Opuntia ficus-indica Mill. fruit and cladodes are a source of mucilage, a carbohydrate complex, as well as of phytochemicals and other nutrients, useful in the food industry. Despite the environmental-based composition variability studied, there is no information on its seasonal variability, which is particularly important for its industrial use. In this study, some technological, nutritional, and bioactive properties of O. ficus-indica Mill. cladodes mucilage were analysed during the seasonal growth period. Total proteins did not change during the whole period and the lipid content significantly decreased from winter to the onset of summer. The fatty acid profile showed high levels of palm…
Production d’hamburger de filet de dorade (Sparus aurata) d’élevage: caractérisation nutritionnelle et sensorielle au cours du shelf-life
2016
Within the framework of the Work Package 5 «Valorisation de l'image des produits aquacoles» and the activity 5.3 «Innovation en vue de valoriser les produits aquacoles» of SecurAqua project, we have assessed the possibility of diversification of Sicilian farmed fish, through the production of processed products, among which seabream fillets hamburgers. In order to verify the feasibility of the process, we have performed a preliminary study of global quality characteristics of the product, including both the nutritional and sensory aspects correlated to the security and sustainability of the product. Results showed that, in terms of nutritional requirements, the hamburger samples maintained …