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Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
(Elsevier, 2022-07-08)
Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major ...
Plant-based meat analogues: From niche to mainstream
(Springer, 2020-10-14)
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based products as “better for you” and “better for ...
Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
(Elsevier, 2021-06-04)
Powdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas at flour substitution levels of 0.5–3.0%. Incorporation of microalgae into the tortilla ...
Veggie burgers in the EU market: a nutritional challenge?
(Springer, 2021-07-02)
Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. ...
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
(Taylor and Francis, 2022-06-13)
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, ...
A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae
(Elsevier, 2018-12-26)
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
(Taylor and Francis, 2022-02-11)
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting ...
Peanut protein – an underutilised by-product with great potential: a review
(Wiley, 2021-12-08)
Peanut (Arachis hypogaea L.) is the fourth important oilseed in the world. After oil extraction, defatted peanut is a protein-rich by-product containing around 50% of protein that can enable the production ...
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
(Springer, 2021-11-13)
Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modifed crop,
able to adapt to harsh conditions and low-input farming. Lupines are rich in ...