Posts made in settembre, 2014

Chestnut bread

Posted by on set 9, 2014 in News

Chestnut bread

Some true food technology stuff: traditional bread with chestnut flour. Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread was evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). The final result is that a 20% chestnut flour supplementation could...

Read More

Polyphenols, Review 2.0

Posted by on set 3, 2014 in News

Polyphenols, Review 2.0

We have produced an update to our previous review on polyphenols bioavailability, the “big one” that appeared in 2012. There is substantial interest in the role of plant secondary metabolites as protective dietary agents. In particular, the involvement of flavonoids and related compounds has become a major topic in human nutrition research. Evidence from epidemiological and human intervention studies is emerging regarding the protective effects of various (poly)phenol-rich foods against several chronic diseases, including neurodegeneration, cancer and cardiovascular diseases. In...

Read More

Diet-Microbe Interactions in the Gut – Our Book!

Posted by on set 1, 2014 in News

Diet-Microbe Interactions in the Gut – Our Book!

The summer is almost over and the holidays are done. But we haven’t been idle here at LS9. A new state-of-the-art book on the intersection between nutrition, human microbioma and gastrointestinal diseases was published by Elsevier during August and we both contributed with editorial duties and some chapters. You can contribute too, and very easily indeed,...

Read More