Nutritional composition, carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time.

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods.

Kinetic Modelling the Solid-Liquid Extraction Process of Scandium from Red Mud: Influence of Acid Composition, Contact Time and Temperature.

Industry represents a fundamental component of modern society, with the generation of massive amounts of industrial waste being the inevitable result of development activities in recent years. Red mud is an industrial waste generated during alumina production using the Bayer process of refining bauxite ore. It is a highly alkaline waste due to the incomplete removal of NaOH.

Integrating (Nutri-)Metabolomics into the One Health Tendency-The Key for Personalized Medicine Advancement.

Metabolomics is an advanced technology, still under development, with multiple research applications, especially in the field of health. Individual metabolic profiles, the functionality of the body, as well as its interaction with the environment, can be established using this technology. The body's response to various external factors, including the food consumed and the nutrients it contains, has increased researchers' interest in nutrimetabolomics.

Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour ( L.) for Bread Making.

The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, and rheological points of view. The results obtained show that BF is a rich source of minerals (K: 13,276.

Bioactive metabolites of display broad-spectrum antimicrobial activity against multidrug-resistant bacteria and fungi.

Background: Antimicrobial resistance is a serious threat to public health globally. It is a slower-moving pandemic than COVID-19, so we are fast running out of treatment options.

Purpose: Thus, this study was designed to search for an alternative biomaterial with broad-spectrum activity for the treatment of multidrug-resistant (MDR) bacterial and fungal pathogen-related infections.

The Impact of Heavy Metal Accumulation on Some Physiological Parameters in L. Plants Grown in Hydroponic Systems.

Heavy metals like cadmium (Cd), copper (Cu), lead (Pb), and zinc (Zn), resulting from anthropogenic activities, are elements with high persistence in nature, being able to accumulate in soils, water, and plants with significant impact to human and animal health. This study investigates the phytoremediation capacity of L. as a specific heavy metal hyperaccumulator and the effects of Cu, Zn, Cd, and Pb on some physiological and biochemical indices by growing plants under floating hydroponic systems in nutrient solutions under the presence of heavy metals.

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of ATCC 8014.

The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by ATCC 8014 during a 24 h. period.

Impact of Dentistry Materials on Chemical Remineralisation/Infiltration versus Salivary Remineralisation of Enamel-In Vitro Study.

The aim of this study is to evaluate salivary remineralisation versus chemical remineralisation/infiltration of enamel, using different dentistry materials. The enamel changes were studied using confocal laser scanning microscopy (CLSM), and the depth of lesions and demineralisation/remineralisation/infiltration percentage were calculated. Additionally, the macro elemental composition of the teeth was performed using atomic absorption spectroscopy (AAS).

Scandium Recovery from Aqueous Solution by Adsorption Processes in Low-Temperature-Activated Alumina Products.

In this paper, we studied the scandium adsorption from aqueous solutions on the surface of low-temperature-activated alumina products (GDAH). The GDAH samples are industrially manufactured, coming from the Bayer production cycle of the Sierra Leone bauxite as aluminium hydroxide, and further, by drying, milling, classifying and thermally treating up to dehydroxilated alumina products at low temperature. All experiments related to hydroxide aluminium activation were conducted at temperature values of 260, 300 and 400 °C on samples having the following particle sizes: <10 µm, 20 µm, <45 µm and <150 µm, respectively.

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.

(L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers' attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest.

Lupin ( spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery.

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated.

Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania.

Honey is a natural product with multiple health benefits. The paper presents the chemical characterization and the antioxidant and antimicrobial potential of ten types of honey (knotweed, linden, wild cherry, acacia, honeydew, oilseed rape, sunflower, phacelia, plain polyflora and hill polyflora) from the Banat region, Romania. We studied the water content, dry matter, impurities, acidity and pH of honey.

Quercetin Beneficial Role in the Homeostatic Variation of Certain Trace Elements in Dyslipidemic Mice.

Background: Quercetin's role in the homeostasis of certain trace elements in dyslipidemia induced in mice was assessed.

Methods: Forty BALB/ mice were allocated into 4 groups as follows: control; HFD, received fat diet; HFD +  group, received HFD +500 mg/L quercetin; and blank control ()-normal food + 500 mg/L quercetin in drinking water.

Results: By analyzing the values of total proteins, albumins, cholesterol, triglycerides, HDL cholesterol, LDL cholesterol, and the levels of several trace elements in blood and organs, we perceived a statistically significant increase ( , < 0.

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.

Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics.

The effect of cisplatin administration on certain trace elements homeostasis in rats and the protective effect of silver birch (Betula pendula) sap.

Background: A clinically active structure with known antitumor activities is cisplatin (CDDP), but this it comes with toxicity characteristics which can be faded by the beneficial effects of Silver birch (Betula pendula) sap.

Objective: We aimed to assess the cisplatin activity on: Mn, Mg, Cu, Fe and Zn homeostasis in rats and to observe the effect of birch sap.

Methods: Healthy Wistar rats (n = 10/group) were divided in four groups: Control: receiving 1 mL saline I.