Nutrition and food literacy are two important concepts that are often used interchangeably,
but they are not synonymous. Nutrition refers to the study of how food affects the body, while …

Wild edible plants (WEPs) are part of the cultural and genetic heritage of different regions of
the world. In times of famine and scarcity, these sources of nutrients and health-promoting …

With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as
encouraging the consumption of its grains, this study aimed at providing a detailed …

Ethnopharmacological importance Currently, in many traditional communities, such as the
riverine community in the North Araguaia microregion (Mato Grosso, Brazil), plant …

The bio-residues resulting from the wine industry (grape pomace made up of skins, seeds
and stems) are often undervalued but constitute a potential source of bioactive phenolic …

Cornflower is a flowering weed and ornamental plant whose blue flowers have been used
for food, decorative and colouring purposes. In this study, the upper (edible flowers) and …

Currently, the food industry is focused in replacing the use of synthetic by natural
antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in …

Heat-and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were
optimized and the colouring potential of the developed extract was tested on macarons. The …

The edible flowers are widely used, but there is still a lot to be done in relation to its bioactive
potential and its correlation with the presence of phenolic compounds. The aim of this study …

Consumers demand more and more so-called “natural” products and, therefore, the aim of
this work was to compare the effects of natural versus synthetic antioxidant preservatives in …