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  • Oliveira, H.University of Porto, Portugal; Portuguese Institute for the Sea and Atmosphere, Portugal (author)

Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

  • Article/chapterEnglish2021

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  • Elsevier Ltd,2021
  • printrdacarrier

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  • LIBRIS-ID:oai:DiVA.org:ri-55661
  • https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-55661URI
  • https://doi.org/10.1016/j.fct.2021.112431DOI

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  • Language:English
  • Summary in:English

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  • Subject category:ref swepub-contenttype
  • Subject category:art swepub-publicationtype

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  • Funding details: European Commission, EC; Funding details: Fundação para a Ciência e a Tecnologia, FCT; Funding details: Generalitat de Catalunya, SGR 1404; Funding details: Ministerio de Ciencia e Innovación, MICINN, CEX 2018-000794-S; Funding details: Ministério da Ciência, Tecnologia e Ensino Superior, MCTES, UID/QUI/50006/2019, UIDB/04423/2020, UIDB/50006/2020, UIDP/04423/2020, UIDP/50006/2020; Funding details: Horizon 2020, 773400; Funding text 1: This project has received funding from the European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOOD TOMORROW ). This work was also supported by the Spanish Ministry of Science and Innovation (Project CEX 2018-000794-S ), the Generalitat de Catalunya (Consolidated Research Group Water and Soil Quality Unit 2017 SGR 1404) and Fundação para a Ciência e a Tecnologia (FCT)/Ministério da Ciência, Tecnologia e Ensino Superior (MCTES) through national funds ( UID/QUI/50006/2019 , UIDB/50006/2020 , UIDP/50006/2020 , UIDB/04423/2020 and UIDP/04423/2020 ). The authors also thank FCT and the European Union's H2020 Research and Innovation Programme for funding through the project Systemic - An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition. Sara Cunha also acknowledges FCT for the IF/01616/2015 contract. Biotage is acknowledged for providing SPE cartridges and Bekolut for the QuEChERS kits. This output reflects the views only of the author(s), and the European Union cannot be held responsible for any use that may be made of the information contained therein.; Funding text 2: This project has received funding from the European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This work was also supported by the Spanish Ministry of Science and Innovation (Project CEX 2018-000794-S), the Generalitat de Catalunya (Consolidated Research Group Water and Soil Quality Unit 2017 SGR 1404) and Funda??o para a Ci?ncia e a Tecnologia (FCT)/Minist?rio da Ci?ncia, Tecnologia e Ensino Superior (MCTES) through national funds (UID/QUI/50006/2019, UIDB/50006/2020, UIDP/50006/2020, UIDB/04423/2020 and UIDP/04423/2020). The authors also thank FCT and the European Union's H2020 Research and Innovation Programme for funding through the project Systemic - An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition. Sara Cunha also acknowledges FCT for the IF/01616/2015 contract. Biotage is acknowledged for providing SPE cartridges and Bekolut for the QuEChERS kits. This output reflects the views only of the author(s), and the European Union cannot be held responsible for any use that may be made of the information contained therein.
  • This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as “high in I”; and (ii) seniors were “high in protein” (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), “high in vitamin B12”, and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg-T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups. 

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  • Raaholt, BirgittaRISE,Jordbruk och livsmedel(Swepub:ri)birgittara@ri.se (author)
  • Nunes, M. L.University of Porto, Portugal (author)
  • University of Porto, Portugal; Portuguese Institute for the Sea and Atmosphere, PortugalJordbruk och livsmedel (creator_code:org_t)

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  • In:Food and Chemical Toxicology: Elsevier Ltd1550278-69151873-6351

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