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Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.
Plant Foods Hum Nutr
January 2025
UNCPBA, Facultad de Ingeniería, Departamento de Ingeniería Química y Tecnología de los Alimentos, TECSE, Olavarría, Buenos Aires, Argentina.
The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes.
View Article and Find Full Text PDFCanadian Men's Intimate Partner Relationship Break-Ups During COVID-19: Implications for Mental Health Promotion.
Qual Health Res
January 2025
Department of Psychological Medicine, University of Otago, Dunedin, New Zealand.
COVID-19 impacted many men's intimate partner relationships, with distressed and disrupted partnerships consistently featured in commentaries with linkages to mental health challenges. The current study draws from interviews with 23 Canadian-based men, 19-50 years old, who experienced a break-up during COVID-19. Addressing the research question, "What are the connections between masculinities, men's mental health, and intimate partner relationship break-ups during COVID-19?", three thematic findings were derived: (1) Virtually Together and Growing Apart, (2) Mentally Trapped, and Failing Fast and Slow, and (3) Introspections and Moving On.
View Article and Find Full Text PDFBackground: Adolescents who engage in physical activity experience positive mental health outcomes. However, the increasing prevalence of physical inactivity combined with high screen time use among adolescents is a growing concern. Parents play an important role in shaping adolescents' physical activity and screen time levels through active participation and involvement.
View Article and Find Full Text PDFQuince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt.
Food Technol Biotechnol
December 2024
Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova, Izmir, Turkey.
Research Background: In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation.
Experimental Approach: The influence of the addition of quince powder (0 (control), 0.
Investigating the effects of citric acid concentrations on acidification, rheological, and microbial properties of fermented soy protein isolate yogurts.
J Food Sci
January 2025
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
As consumer awareness grows regarding the environmental and health impacts of animal-based products, plant-based alternatives are gaining popularity in developed countries. Plant-based proteins, like soy protein isolate (SPI), are valued for their sustainability and ability to complement animal proteins. SPI is commonly used in plant-based yogurts due to its high-quality protein, strong gelling capacity, and support for lactic acid bacteria (LAB) growth.
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