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- The LONGLIFE project involves Irish research partners (Teagasc and UCC) to develop innovative processes for transforming food substrates (milk, Teagasc and cereals, UCC) into fermentates, using novel strains of lactic acid bacteria (LAB) and yeasts to produce value-added fermented liquids and powders, and long-fermented sourdough bread with improved health benefits, improved organoleptic qualities…
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The food system is complex, involving a multitude of actors responsible for various stages, including harvesting, processing, transportation, cooling, and heating. During this process, a great amount of food is lost in the supply chain. This food loss together with the food production process (from harvest to retail), has significant impact on both the climate and our health. To raise awareness of… - Image
The ERA-Net HDHL- INTIMIC partners are pleased to pre-announce the launch of a 4th additional non-cofunded joint funding activity “Standardised measurement, monitoring and/or biomarkers to study food intake, physical activity and health (STAMIFY)” expected on January 28th, 2021. - Image
Funders meet in Brussels for the future Sustainable Food Systems (SFS) Partnership FOODPathS. - Farming edible insects as sustainable animal-source production and packaging systems: novel technologies from improved food and public acceptance
- Committed to the responsible development of meat replacement products and practices: comparing multidimensional barriers and potentials in European countries
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The Working Group “@OBEDIS, Guidelines for Obesity Dietary Interventions Sharing” has worked on harmonization of the way randomized controlled trials (RCTs) are conducted in the field of obesity to allow sharing and merging of databases. - Background and aimRecent findings convincingly demonstrate that Advanced Glycation End Products (AGEs) are modifiable by diet and reflect changes in healthy state. SALIVAGES investigates whether that diet-induced AGEs can act as reliable biomarkers of changes in health status and/or risk, focusing on the most highly accessible source of AGEs, the saliva. The main objectives of SALIVAGES were the…
- The physiological impact of dietary methylglyoxal Image AbstractBioactive compounds produced during food processing can have strong pro-inflammatory properties with potential health implications. Modulation of chronic inflammation may be the mechanism linking diet to the risk of chronic diseases such as diabetes and cardiovascular…
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Obesity and high (saturated) fat intake drive non-alcoholic fatty liver disease (NAFLD) via the gut microbiota. However, the exact interaction between dietary fats and the microbiome in causing this disease remains unknown. - Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care adaptations