Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil
The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
Authors
- M. Antónia Nunes (ORCID: https://orcid.org/0000-0002-9383-3663)
- Diana Melo (ORCID: https://orcid.org/0000-0002-0774-2168)
- Liliana Espírito Santo (ORCID: https://orcid.org/0000-0002-4362-8848)
- Manuel Álvarez‐Ortí (ORCID: https://orcid.org/0000-0002-5759-1580)
- Rita C. Alves (ORCID: https://orcid.org/0000-0002-5053-513X)
- José Emilio Pardo González (ORCID: https://orcid.org/0000-0002-4335-6475)
- Anabela S. G. Costa (ORCID: https://orcid.org/0000-0003-4136-935X)
- Susana Machado (ORCID: https://orcid.org/0000-0002-4567-0687)
- M. Beatriz P.P. Oliveira (ORCID: https://orcid.org/0000-0002-6767-6596)
Institutions
- Universidade do Porto (PT)
- Rede de Química e Tecnologia (PT)
- University of Castilla-La Mancha (ES)
Publication Details
- Journal
- Nutrients
- Published
- 2024-10-14
- DOI
- https://doi.org/10.3390/nu16203482
- Citations
- 12
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 6.52
Funders
- Ministério da Ciência, Tecnologia e Ensino Superior
- Fundação para a Ciência e a Tecnologia