Search results for "nutritional propertie"
showing 4 items of 4 documents
CHERAX DESTRUCTOR (CLARK, 1836) AND CHERAX QUADRICARINATUS (VON MARTENS, 1868): SAFETY AND NUTRITIONAL QUALITY- Premio "YOUNG INVESTIGATOR AWARD"
2022
Two species of freshwater Parastacidae (Cherax quadricarinatus and Cherax destructor) are used for breeding in several country and to date also in Italy in one aquaculture plant located near Catania (Sicily). Although they are Australian, they seem to have some of the peculiar properties that make it important, strategic and highly appreciated species for aquaculture facilities in Italy. In fact, they mature early, have multiple reproductive cycles in a year, females can lay over a thousand eggs in a single brood and seem to tolerate wide ranges of temperature (Haubrock et al., 2021). Several authors have studied the Cherax genus from different points of view: diseases, moulting phases and …
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
2017
Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color…
The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities
2021
International audience
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
2017
International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…