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results found for 'Nutrition'.
- Upcycling side streams for sustainable and healthy ingredients and food concepts
- Farming edible insects as sustainable animal-source production and packaging systems: novel technologies from improved food and public acceptance
- Committed to the responsible development of meat replacement products and practices: comparing multidimensional barriers and potentials in European countries
- Background and aimRecent findings convincingly demonstrate that Advanced Glycation End Products (AGEs) are modifiable by diet and reflect changes in healthy state. SALIVAGES investigates whether that diet-induced AGEs can act as reliable biomarkers of changes in health status and/or risk, focusing on the most highly accessible source of AGEs, the saliva. The main objectives of SALIVAGES were the…
- The physiological impact of dietary methylglyoxal Image AbstractBioactive compounds produced during food processing can have strong pro-inflammatory properties with potential health implications. Modulation of chronic inflammation may be the mechanism linking diet to the risk of chronic diseases such as diabetes and cardiovascular…
- Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care adaptations
