Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population.

The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures.

Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products.

Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres.

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU.

Background: Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast.

Understanding children's healthiness and hedonic perception of school meals via structured sorting.

Trends in the prevalence of childhood overweight and obesity in Europe and especially in Spain have continuously increased in the last three decades. The aim of this work was to study the healthiness understanding (healthy and unhealthy food) in children with different ages and to evaluate liking towards a set of school meals: first courses, second courses and fruit/dessert. Two hundred and seventy-seven children between the ages of six and twelve from three primary schools in northern Spain, Bizkaia, took part in this study.

Assessing taste and smell alterations in cancer patients undergoing chemotherapy according to treatment.

Purpose: Taste and smell changes are common side effects in cancer patients undergoing chemotherapy treatments (CT). This can lead to a reduced food enjoyment and an inadequate nutrient intake with a high impact on nutritional status and quality of life. The aim of this study was to evaluate the self-reported chemosensory alterations of patients undergoing chemotherapy according to CT type.

Ursolic acid derivatives as potential antidiabetic agents: In vitro, in vivo, and in silico studies.

Hit, Lead & Candidate Discovery Protein tyrosine phosphatase 1B (PTP-1B) has attracted interest as a novel target for the treatment of type 2 diabetes, this because its role in the insulin-signaling pathway as a negative regulator. Thus, the aim of current work was to obtain seven ursolic acid derivatives as potential antidiabetic agents with PTP-1B inhibition as main mechanism of action. Furthermore, derivatives 1-7 were submitted in vitro to enzymatic PTP-1B inhibition being 3, 5, and 7 the most active compounds (IC  = 5.