Zerrendatu Artikuluak-Gastronomia honen arabera: ikerketa taldea "gastronomia y salud"
5-tik 1-5 emaitza erakusten
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Food consumption, nutrient intake, and dietary patterns in Ghanaian migrants in Europe and their compatriots in Ghana
(Informa UK Limited, 2017)Background : West African immigrants in Europe are disproportionally affected by metabolic conditions compared to European host populations. Nutrition transition through urbanisation and migration may contribute to this ... -
In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids
(MDPI, 2019)Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus ... -
An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study
(MDPI, 2024)Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness ... -
Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity
(Elsevier, 2020)Dietary fibers from agavins and green banana flour are resistant to digestion but promote beneficial fermentation by gut microbiota. Therefore, the main of this work was evaluate potential synergistic effects of AV and BF ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ...
