Cargando…

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and go...

Descripción completa

Detalles Bibliográficos
Autores principales:	Donno, Dario, Mellano, Maria Gabriella, Riondato, Isidoro, De Biaggi, Marta, Andriamaniraka, Harilala, Gamba, Giovanni, Beccaro, Gabriele Loris
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770932/ https://www.ncbi.nlm.nih.gov/pubmed/31540213 http://dx.doi.org/10.3390/antiox8090396

Ejemplares similares

New Findings in Prunus padus L. Fruits as a Source of Natural Compounds: Characterization of Metabolite Profiles and Preliminary Evaluation of Antioxidant Activity
por: Donno, Dario, et al.
Publicado: (2018)

Assessing Nutritional Traits and Phytochemical Composition of Artisan Jams Produced in Comoros Islands: Using Indigenous Fruits with High Health-Impact as an Example of Biodiversity Integration and Food Security in Rural Development
por: Donno, Dario, et al.
Publicado: (2018)

Analytical Strategies for Fingerprinting of Antioxidants, Nutritional Substances, and Bioactive Compounds in Foodstuffs Based on High Performance Liquid Chromatography–Mass Spectrometry: An Overview
por: Donno, Dario, et al.
Publicado: (2020)

Vitis vinifera L. Pruning Waste for Bud-Preparations as Source of Phenolic Compounds–Traditional and Innovative Extraction Techniques to Produce New Natural Products
por: Donno, Dario, et al.
Publicado: (2021)

Castanea spp. Agrobiodiversity Conservation: Genotype Influence on Chemical and Sensorial Traits of Cultivars Grown on the Same Clonal Rootstock
por: Beccaro, Gabriele L., et al.
Publicado: (2020)

Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs
por: Donno, Dario, et al.
Publicado: (2018)

Antioxidant, Anti-Inflammatory, and Antidiabetic Activities of Leaves and Stems of Uapaca bojeri Bail. (EUPHORBIACEAE), an Endemic Plant of Madagascar
por: Razafindrakoto, Zoarilala Rinah, et al.
Publicado: (2020)

Biomolecules and Natural Medicine Preparations: Analysis of New Sources of Bioactive Compounds from Ribes and Rubus spp. Buds
por: Donno, Dario, et al.
Publicado: (2016)

Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation
por: Donno, D., et al.
Publicado: (2016)

Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition
por: Turrini, Federica, et al.
Publicado: (2020)

Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry
por: Soifoini, Toilibou, et al.
Publicado: (2021)

Dried strawberries as a high nutritional value fruit snack
por: Kowalska, Jolanta, et al.
Publicado: (2018)

Pulsed Ultrasound-Assisted Extraction as an Alternative Method to Conventional Maceration for the Extraction of the Polyphenolic Fraction of Ribes nigrum Buds: A New Category of Food Supplements Proposed by The FINNOVER Project
por: Turrini, Federica, et al.
Publicado: (2019)

Quali–Quantitative Fingerprinting of the Fruit Extract of Uapaca bojeri Bail. (Euphorbiaceae) and Its Antioxidant, Analgesic, Anti-Inflammatory, and Antihyperglycemic Effects: An Example of Biodiversity Conservation and Sustainable Use of Natural Resources in Madagascar
por: Rakotonirina, Finiavana Mihary Valisoa, et al.
Publicado: (2023)

Determination of polycyclic aromatic hydrocarbons in bud-derived supplements by magnetic molecular imprinted microparticles and GC-MS: D-optimal design for a fast method optimization
por: Benedetti, Barbara, et al.
Publicado: (2023)

Use of an Animal Model to Evaluate Anxiolytic Effects of Dietary Supplementation with Tilia tomentosa Moench Bud Extracts
por: Turrini, Federica, et al.
Publicado: (2020)

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
por: Donno, Dario, et al.
Publicado: (2020)

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
por: Ignaczak, Anna, et al.
Publicado: (2023)

An all-silicon single-photon source by unconventional photon blockade
por: Flayac, Hugo, et al.
Publicado: (2015)

Unconventional Dentistry in India – An Insight into the Traditional Methods
por: Boloor, Vinita Ashutosh, et al.
Publicado: (2014)

Assessing Farmers’ Diverse Preferences and Expectations for Tailoring Food and Nutrition Security Interventions in Southeastern Madagascar
por: Tojo-Mandaharisoa, Sarah, et al.
Publicado: (2022)

Erratum: An all-silicon single-photon source by unconventional photon blockade
por: Flayac, Hugo, et al.
Publicado: (2015)

Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production
por: Ciurzyńska, Agnieszka, et al.
Publicado: (2022)

Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
por: Silva-Espinoza, Marilú Andrea, et al.
Publicado: (2021)

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere
por: Majcherczyk, Jagoda, et al.
Publicado: (2022)

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
por: Obadina, Adewale O, et al.
Publicado: (2013)

Energy, nutrients and food sources in snacks for adolescents and young adults
por: Lopes, Tatiane dos Santos, et al.
Publicado: (2021)

Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks
por: Gumul, Dorota, et al.
Publicado: (2022)

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
por: Zdanowska-Sąsiadek, Żaneta, et al.
Publicado: (2018)

Pea peels as a value-added food ingredient for snack crackers and dry soup
por: Mousa, Mona M. H., et al.
Publicado: (2021)

Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot
por: Schlinkert, Caroline, et al.
Publicado: (2020)

Probiotic isolates from unconventional sources: a review
por: Sornplang, Pairat, et al.
Publicado: (2016)

Dried Fruit
Publicado: (1873)

Correlates of fruit, vegetable, soft drink, and snack intake among adolescents: the ESSENS study
por: Gebremariam, Mekdes K., et al.
Publicado: (2016)

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.
por: Maisto, Maria, et al.
Publicado: (2021)

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar
por: Ibrahim, Salam A., et al.
Publicado: (2021)

Positive Effects of a Healthy Snack (Fruit) Versus an Unhealthy Snack (Chocolate/Crisps) on Subjective Reports of Mental and Physical Health: A Preliminary Intervention Study
por: Smith, Andrew Paul, et al.
Publicado: (2014)

Unconventional Scenarios and Perturbations Therein
por: Veneziano, Gabriele
Publicado: (2005)

Endophytic Fungi and Ecological Fitness of Chestnuts
por: Nicoletti, Rosario, et al.
Publicado: (2021)

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks
por: Afzaal, Muhammad, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ac5be7jf0480qpihqcjdgnsshr