X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Online Resource
    Online Resource
    Benefits of dietary fibre to human health: study from a multi-country platform
    Emerald ; 2017
    In:  Nutrition & Food Science Vol. 47, No. 5 ( 2017-09-11), p. 688-699
    Details
    In: Nutrition & Food Science, Emerald, Vol. 47, No. 5 ( 2017-09-11), p. 688-699
    Abstract: Because dietary fibre has been recognized as a major ally to the maintenance of a healthy body as well as to help against the development of some chronic diseases, this paper aims to study the level of knowledge of a relatively wide range of people about the health effects related to the ingestion of dietary fibre in appropriate dosages. Design/methodology/approach A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 6,010 participants. The data were collected from 10 countries in three different continents (Europe, Africa and America) and measured the level of knowledge regarding different health benefits from dietary fibre. The questionnaires were applied by direct interview after verbal informed consent. Findings The results obtained considering the general level of knowledge revealed a considerable degree of information about the benefits of fibre (average score of 3.54 ± 0.5, on a scale from 1 to 5). There were significant differences between genders ( p 〈 0.001), with higher average score for women, and also for level of education ( p 〈 0.001), with higher score for university level. The living environment also showed significant differences ( p 〈 0.001), with people living in urban areas showing a higher degree of knowledge. Also for countries the differences were significant ( p 〈 0.001), with the highest score obtained for Portugal (3.7), and the lowest for Croatia, Italy, Latvia, Macedonia and Romania (3.5). However, despite these differences, the results showed that for all the countries the degree of knowledge was good (above 3.5), corresponding to a minimum level of knowledge of 70 per cent. Originality/value This work is considered important due to the wide coverage, including so many countries inclusive with different social and cultural settings. The study allowed concluding that, in general, the participants in the study were quite well informed about the benefits of dietary fibre for the improvement of human health, regardless of gender, level of education, living environment or country. This finding is very relevant considering the diversity of people that composed the sample and reinforces the necessity of continuing with educational policies aimed at providing the general population with the knowledge that might help them make appropriate food choices.
    Type of Medium: Online Resource
    ISSN: 0034-6659
    URL: Article
    DOI: 10.1108/NFS-11-2016-0165
    Language: English
    Publisher: Emerald
    Publication Date: 2017
    detail.hit.zdb_id: 2016217-0
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 2
    Online Resource
    Online Resource
    Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
    MDPI AG ; 2020
    In:  Foods Vol. 9, No. 12 ( 2020-12-11), p. 1849-
    Details
    In: Foods, MDPI AG, Vol. 9, No. 12 ( 2020-12-11), p. 1849-
    Abstract: Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods9121849
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2704223-6
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 3
    Online Resource
    Online Resource
    Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
    MDPI AG ; 2021
    In:  Foods Vol. 10, No. 12 ( 2021-12-05), p. 3015-
    Details
    In: Foods, MDPI AG, Vol. 10, No. 12 ( 2021-12-05), p. 3015-
    Abstract: Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods10123015
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704223-6
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 4
    Online Resource
    Online Resource
    Estudo comparativo sobre alguns hábitos alimentares em seis países: comer fora de casa e fast food
    Guarda Polytechnic Institute ; 2020
    In:  Egitania Sciencia Vol. 1, No. 26 ( 2020-06-30), p. 109-122
    Details
    In: Egitania Sciencia, Guarda Polytechnic Institute, Vol. 1, No. 26 ( 2020-06-30), p. 109-122
    Abstract: Dietas inadequadas demonstraram ser muito prejudiciais para a manutenção de uma boa saúde, e comer fast-food em excesso e refeições altamente processadas pode ter um impacto negativo no estado geral de saúde da população. Assim, este trabalho investigou os hábitos relacionados com a alimentação fora de casa e a frequência de refeições rápidas numa amostra oriunda de seis países diferentes. Foi realizado um estudo descritivo transversal numa amostra de 4904 participantes adultos. Para o tratamento dos dados, a análise estatística básica foi complementada com análise de classificação do tipo árvore (Tree), usando o algoritmo CRT. Este estudo permitiu concluir que na amostra em análise a frequência com que os participantes comeram fora de casa foi em geral baixa, correspondendo a quatro ou menos vezes por semana para 71,9% dos participantes, sendo o consumo de fast-food também aceitável, ou seja, com baixa frequência de até duas vezes por semana em 88,6% dos entrevistados. As maiores diferenças foram encontradas na comparação entre participantes de diferentes faixas etárias, países ou sexos, e não tanto no que diz respeito ao local de habitação ou nível de educação. A análise de classificação de árvores destacou a importância relativa dos fatores considerados para refeições fora e fast-food, sendo país e idade confirmados como os fatores mais influentes. Na amostra avaliada, a incidência de refeições fora de casa e refeições rápidas foi baixa, o que é um bom indicador para contribuir globalmente para um bom estado de saúde dos participantes envolvidos no estudo.
    Type of Medium: Online Resource
    ISSN: 2975-9064
    URL: Issue
    URL: Article
    DOI: 10.46691/es.v1i26
    DOI: 10.46691/es.v1i26.133
    Language: Unknown
    Publisher: Guarda Polytechnic Institute
    Publication Date: 2020
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 5
    Online Resource
    Online Resource
    STUDIES OF THE POSSIBILITIES TO USE OZONE FOR THE GRAIN STORAGE
    Rezekne Academy of Technologies ; 2021
    In:  ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference Vol. 3 ( 2021-06-16), p. 304-309
    Details
    In: ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference, Rezekne Academy of Technologies, Vol. 3 ( 2021-06-16), p. 304-309
    Abstract: In this study was impact of ozone treatment efficiency of wheat quality (physical-chemical and microbiological parameters, chemical composition and germination rate) during storage analysed. Ozone is a powerful oxidizer, used in processing the agricultural products, including inactivation of pathogens and microorganisms.Investigations in the grain storage by using ozone were performed under farm conditions during two grain storage stages. The first stage – August 2019 – February 2020 and the second stage August 2020 – January 2021. In both stages after harvesting winter wheat yield was 6 t ha-1. Winter wheat was ventilated and then stored for about five months in two identical 20 m3 tanks, with an initial grain layer height of 5.1 m and moisture content the first stage of about 14% and the second stage of about 11% and initial grain mass 17.4 t.At the beginning of the storage period the grain in both tanks was ventilated for 8 hours - in one grain storage tank with the outdoor air, in the other with an ozone supply of 28 mg (m3)-1 in the ventilation air. The grain ventilation and storage process was monitored with a specially designed sensor system; the additional parameters of the process (the grain moisture content, temperature, the ozone concentration) were periodically controlled with hand tools. There were analysed changes of the grain parameters during the storage periods in the ozone-supplied tank and in the tank without ozone treatment.The microbiological contamination during storage did not exceed the allowed level; however it was lower in the ozone treated wheat grain than in the ozone untreated grain.  The ozone treatment did not affect the grain quality parameters. The grain germination rate for 3 and 5 days of the ozone treated grain was about 20% higher than that of the untreated grain. During storage, microbiological contamination did not exceed the permissible level, but ozone treated grains were lower than those of untreated, grain quality indicators were not affected by ozone treatment, germination of ozone treated grains was about 20% higher than untreated, baking properties were not affected by ozone treatment. The treatment of grain with ozone makes stored grain more expensive approximately 5.00 EUR per ton, due to additional technical equipment required to ensure the ozone treatment process. One can conclude from the attained results that processing the restored grain under the conditions mentioned reduces the grain microbiological contamination; it does not affect the grain quality parameters and baking properties; it slightly improves the grain germination rate and has no impact upon the shell of the grain. 
    Type of Medium: Online Resource
    ISSN: 2256-070X , 1691-5402
    URL: Article
    DOI: 10.17770/etr2021vol3.6519
    Language: Unknown
    Publisher: Rezekne Academy of Technologies
    Publication Date: 2021
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 6
    Online Resource
    Online Resource
    The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
    Walter de Gruyter GmbH ; 2021
    In:  Rural Sustainability Research Vol. 45, No. 340 ( 2021-08-01), p. 1-6
    Details
    In: Rural Sustainability Research, Walter de Gruyter GmbH, Vol. 45, No. 340 ( 2021-08-01), p. 1-6
    Abstract: Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes , colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results. The moisture content, water activity and salt content significantly differed (p 〈 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of Listeria monocytogenes was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production. Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.
    Type of Medium: Online Resource
    ISSN: 2256-0939
    URL: Article
    DOI: 10.2478/plua-2021-0001
    Language: English
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2021
    detail.hit.zdb_id: 2936027-4
    detail.hit.zdb_id: 2686282-7
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 7
    Online Resource
    Online Resource
    Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 3 ( 2023-01-19), p. 474-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 3 ( 2023-01-19), p. 474-
    Abstract: Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources—soy protein isolate, whey protein isolate and brown pea protein concentrate—was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purées for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12030474
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 8
    Online Resource
    Online Resource
    Effect of Addition of Fennel ( Foeniculum vulgare L.) on the Quality of Protein Bread
    Walter de Gruyter GmbH ; 2017
    In:  Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. Vol. 71, No. 6 ( 2017-12-1), p. 509-514
    Details
    In: Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., Walter de Gruyter GmbH, Vol. 71, No. 6 ( 2017-12-1), p. 509-514
    Abstract: Fennel ( Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant ( p 〈 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.
    Type of Medium: Online Resource
    ISSN: 1407-009X
    URL: Article
    DOI: 10.1515/prolas-2017-0088
    Language: English
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2017
    detail.hit.zdb_id: 2487550-8
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 9
    Online Resource
    Online Resource
    Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces
    Walter de Gruyter GmbH ; 2013
    In:  Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences Vol. 67, No. 4-5 ( 2013-11-1), p. 422-428
    Details
    In: Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, Walter de Gruyter GmbH, Vol. 67, No. 4-5 ( 2013-11-1), p. 422-428
    Abstract: Rowanberries (Sorbus aucuparia) are small orange-red fruits of a rowan tree. They have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation. Cultivars of sweet rowanberries and hybrids with other species are sweeter and less astringent than wild rowanberries. The aim of the current study was to determine physical and chemical properties of sauces from various cultivars of wild and sweet rowanberries, and mixes of sweet rowanberries with pumpkins, and to assess their degree of acceptance. The experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The sauces were made from purees of wild rowanberry and sweet rowanberry cultivars and purees of sweet rowanberry with apple or pumpkin using different species. The content of total dry matter, soluble solids, total carotene, pH, colour L* a* b* values and texture parameters were determined in samples of the sauces. The results showed large variability between the rowanberry and rowanberry-pumpkin sauces. The total dry matter content of sauce samples varied from 25.92 to 31.38%, the total carotene content from 3.94 ± 0.40 to 7.34 ± 0.57 mg 100 g -1 DM, and firmness from 0.5 to 2.2 N. According with sensory evaluation the panellists liked (P 〈 0.05) sauces samples made from rowanberry ‘Michurinskaya krasnaya’ puree and from ‘Granatnaya’ and pumpkin purees.
    Type of Medium: Online Resource
    ISSN: 1407-009X
    URL: Article
    DOI: 10.2478/prolas-2013-0055
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2013
    detail.hit.zdb_id: 2487550-8
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
  • 10
    Online Resource
    Online Resource
    The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM)
    Walter de Gruyter GmbH ; 2020
    In:  Slovenian Journal of Public Health Vol. 60, No. 1 ( 2020-12-31), p. 4-9
    Details
    In: Slovenian Journal of Public Health, Walter de Gruyter GmbH, Vol. 60, No. 1 ( 2020-12-31), p. 4-9
    Abstract: The objective was to develop and validate an instrument that measures different determinants of people’s food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising. Methods This is a cross-sectional study focusing on food choice determinants. It was carried out in 16 countries in 2017 and 2018. This study included 11,960 volunteer adult participants from different countries. The data was validated using Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). Results Validation using CFA with SEM revealed that multi-factor modelling produced first- and second-order models that could be used to define the EATMOT scale, the first presenting better fitting indices, with the goodness-of-fit and comparative-fit indices very close to 1, as well as root-mean-square-error-of-approximation, root-mean-square-residual and standardised-root-mean-square-residual at practically zero. Conclusion The validated EATMOT scale guarantees confidence in the information obtained through this instrument, and can be used in future studies to better understand food choice determinants in different geographical areas and help plan strategies to improve healthy eating patterns and diminish the burden of non-communicable diseases.
    Type of Medium: Online Resource
    ISSN: 1854-2476
    URL: Article
    DOI: 10.2478/sjph-2021-0002
    Language: English
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2020
    detail.hit.zdb_id: 2900390-8
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Availability (electronic / print)
Nothing or not found what you are looking for? Please check your search query or use the Interlibrary Loan Search.
Close ⊗
This website uses cookies and the analysis tool Matomo. Further information can be found on the KOBV privacy pages