Carbohydrate composition of cow milk and plant-based milk alternatives.

The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks; n = 80) and PBMA (n = 60) by HPLC. The study revealed that no significant difference was present in the energy content and total carbohydrate content between regular milk and lactose-free milk.

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties ( L.).

Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF).

Development of a Functional Dark Chocolate with Baobab Pulp.

In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations.

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods.

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of (LAB97, isolated from immature tomato microbiota) and (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation.

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Produced with Brown, Milled and Germinated Rices.

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with produces , a rice-based starter for , a naturally sweet beverage.

Nutritional Properties of Baobab Pulp from Different Angolan Origins.

The baobab tree ( L.) is found widely in the forests and savannas of sub-Saharan Africa. The baobab fruit has a sour and slightly sweet taste and is widely consumed by the natives, thus containing a high nutritional value and providing a source of income for rural people.

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds.

Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production.

Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties.

The rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits.

Microbial characterisation of activated sludge in jet-loop bioreactors treating winery wastewaters.

Jet-loop reactors (JLR) used as biological waste treatment processes introduce an additional selective pressure on the natural microbial flora of the incoming effluent. Several high-performing microbial inocula were tested for winery wastewater treatment and the microbial composition was analysed. A microbial consortium was enriched and selected for use with a new type of aerobic JLR.