Now showing 1 - 10 of 45
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review
    (Frontiers Media SA, 2026-08-04)
    Starowicz, Malgorzata
    ;
    ;
    Garcia-Gutierrez, Enriqueta
    ;
    Arslan-Tontul, Sultan
    ;
    Burton-Pimentel, Kathryn J.
    Bread is a vital source of energy and is widely consumed in human diets. As a carbohydrate-rich food, it is often considered to impair glycaemic homeostasis; however, clinical and molecular evidence suggest that its effects may vary depending on the characteristics of bread consumed. In particular, sourdough-fermented bread has been proposed to exert potentially beneficial effects on glycaemia via shifts in metabolites in the food matrix, as well as chemical and physical changes that occur during fermentation. However, evidence from human interventional studies on this topic is inconsistent due to differing experimental designs, heterogeneous populations, or a focus on sourdough fermentation that does not consider the effects of yeast fermentation. Our objective was to evaluate the evidence for a positive effect of fermented bread consumption on glycaemia and insulinaemia in healthy adults. To this end, we conducted a systematic review to identify and analyze relevant human studies, complemented by a characterization of the breads investigated and a discussion of possible mechanisms of action, following the EFSA dossier framework. We identified 27 studies that met our inclusion criteria. Taking into account the risk of bias in these studies, the consistency of the reported effects, and the biological plausibility based on food characteristics and potential mechanisms of action, we conclude that the available evidence for a beneficial effect of sourdough compared to yeast-fermented bread on glycaemic and insulinaemic homeostasis in healthy individuals is neither sufficient nor convincing. For the general effect of fermentation on glycaemic and insulinaemic homeostasis in healthy individuals, evidence is considered very low. Copyright © 2026 Starowicz, Domínguez-Soberanes, Garcia-Gutierrez, Arslan-Tontul, Burton-Pimentel, Vidović, Moreno-Indias, Karagöz, Prvulović, Simeunovic, Ruiz-Limón, Gutiérrez-Repiso, Pajalic, Yerlikaya, Esatbeyoglu, Yilmaz, Mantzouridou, Chassard, Pracer, Vergères and Louis.
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Power Converter Design for Pulsed Electric Field-Based Milk Processing: A Proof of Concept
    <jats:p>The microbiological safety of milk can be ensured through heat processing; however, this method has a negative effect on the sensory profile of this food product. Emerging technologies could be used as an alternative process for guaranteeing innocuity and maintaining sensory changes. An alternative is to evaluate pulsed electric field (PEF) electroporation, which is a method of processing cells using short pulses of a strong electric field. PEF has the potential to be a type of alternative low-temperature pasteurization process that consists of high-frequency voltage pulsations. Specifically, the presented work is a proof of concept for the design of a converter capable of generating a PEF to feed a load that meets the impedance characteristics of milk. The proposed converter is simulated using PLECS software (4.9.6 version) under impedance change scenarios that emulate variations in milk throughout the entire process. This research proposes the modification of a classic Vienna rectifier (adding an MBC—Multilevel Boost Converter structure) to supply a pulsating signal that could be used for low-temperature processes of milk to guarantee proper pasteurization. The characteristics of the generated high-voltage pulse make it feasible to quickly process the real sample. The control law design considers a regulation loop to achieve a voltage in the range of kV and a switching-type control law that activates switches in MMC arrays. These switches are activated randomly to avoid transients that cause significant stress on them.</jats:p>
      8
  • Some of the metrics are blocked by your 
    Item type:Publication,
      19
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Urban garden project: improvement food sovereignty and socio-emotional skills in a Aguascalientes Mexico vulnerable neighborhood
    (Forum XXI, 2025-02-12) ;
    Julieta Aguilar Hernández
    ;
    ;
    José Héctor López-Anaya
    ;
    Medina Tirado Diego Alejandro
    <jats:p>Introducción: El artículo muestra los resultados a partir del taller de huertos urbanos en una colonia vulnerable de Aguascalientes. La literatura muestra que proyectos que involucran los ODS, así como la innovación educativa requieren de la participación de la comunidad para lograr la efectividad planteada. Metodología: La metodología que se siguió es Investigación Acción Participativa (IAP), a partir de un taller para dos grupos de niñas entre 6 y 12 años. Se llevaron a cabo actividades que cumplían con dos objetivos. Aquellos relacionados con la soberanía alimentaria y aquellos con el desarrollo personal y comunitario. Resultados: Se muestra el desarrollo de concientización sobre la soberanía alimentaria con aprendizajes en cuanto a la distinción entre sembrar, plantar y germinar, la planificación y ejecución de la siembra y aquellos relacionados con el desarrollo personal y comunitario, específicamente enfocados en el plano afectivo y en la autonomía y la responsabilidad. Discusión: Se muestra que la soberanía alimentaria debe estar anclada con experiencias y desarrollo personal para que realmente exista una participación significativa. Conclusiones:  reflexión sobre las implicaciones de talleres que sensibilicen a sus participantes en cuanto a la soberanía alimentaria y a su vez promuevan el desarrollo integral de sus participantes.</jats:p>
      17
  • Some of the metrics are blocked by your 
    Item type:Publication,
    WEFE nexus unveiled: a comprehensive review of monitoring and modelling methods in the water-energy-food-ecosystems nexus
    (Purpose Led Publishing, 2025-10)
    Sustainable resource management in the face of climate change is a pressing challenge for our society. This paper delves into the water-energy-food-ecosystems (WEFE) nexus, a scientific framework that supports the integrated assessment and management of the interconnected resources. Shifting from sectoral to cross-sectoral and transdisciplinary perspectives, the WEFE nexus addresses interdependencies and interactions among water, energy, food, ecosystems, and climate. This paper focuses on the extended nexus, incorporating ecosystems as a fourth pillar, underscoring the importance of considering ecosystems on an equal footing with water, energy, and food sectors. In addition, the paper emphasizes the significance of monitoring and modelling techniques, laying the foundations for understanding the nexus complexities and assessing uncertainty. The paper offers an overview of integrated nexus modelling, system analysis and socio-economic modelling, bridging the gap between nexus science and practice. It highlights the role of multifaceted stakeholder engagement methods, policy assessment, and institutional analysis in nexus models. Quantifying the nexus through indicators, and its alignment with the Sustainable Development Goals, EU Green Deal, and EU Blue Deal are also key focal points. Finally, the last part of the paper addresses challenges in existing nexus modelling attempts, advocates for the integration of transdisciplinary information, and presents lessons learned. The paper concludes with recommendations for the future of the WEFE nexus, emphasizing its potential in fostering transformative change toward sustainable resource management and inclusive policymaking.
      18  57
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
    (2022)
    Salvador O. Cruz-López
    ;
    Yenizey M. Álvarez-Cisneros
    ;
    ;
    Héctor B. Escalona-Buendía
    ;
    <jats:p>Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.</jats:p>
      1  5Scopus© Citations 49
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender
    (2022)
    Salvador Osvaldo Cruz-López
    ;
    Héctor Bernardo Escalona-Buendía
    ;
    Angélica Román-Guerrero
    ;
    ;
    Yenizey Merit Alvarez-Cisneros
      1  5Scopus© Citations 26
  • Some of the metrics are blocked by your 
    Item type:Publication,
    Tostadas (Crispy Corn Tortillas) Enriched with Acheta domesticus: Physicochemical and Sensory Evaluation
    (MDPI AG, 2026-02-28)
    Cruz-López, Salvador Osvaldo
    ;
    Velasco-Noriega, Ángel
    ;
    Escalona-Buendía, Héctor Bernado
    ;
    ;
    Martínez-Arellano, Isadora
      17