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The PrOSFig project focuses on enhancing the nutritional value of dried figs by studying their oligosaccharides and soluble dietary fibers. It aims to improve drying processes, consumer acceptance, and the health benefits of these components through interdisciplinary research.
Health diets require diversification of nutrients, supporting and promoting the traditional food products while keep finding new ways to their safeguard.
Figs are nutritious and delicious products endowed with many health-benefiting nutrients.
Drying contributes to widen their availability, diversify trade, and promote their nutritive value.
Recent research trends show that oligosaccharides (OS) and soluble polysaccharides non-digestible by human gut enzymes are of great interest for their healt…
UNIVERSIDADE DE AVEIRO
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