{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:16:07Z","timestamp":1788498967393,"version":"build-2803163510"},"reference-count":30,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T00:00:00Z","timestamp":1788480000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>There is a growing demand for high-protein products from people who play sports, want to lose weight, or need to gain muscle mass. Among the most useful protein sources are meat-processed products, which, however, have a high environmental impact. The aim of the work was to create a snack rich in proteins, which allows the valorization of the residues of the slicing of raw Parma Ham a typical Italian product labeled as POD (Protected Designation of Origin), which are, currently, sold at low prices for the production of animal feed or stuffed pasta.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Six different types of bars were developed, they were produced with raw ham residues (35%), pork, water, yellow corn with a high amylose content (AE), or rich in polyphenols (red or blue), pork gelatine\/Psyllium fiber, flavorings. The following items were determined on the bars: centesimal composition,\n                      <jats:italic>in vitro<\/jats:italic>\n                      carbohydrate digestion,\n                      <jats:italic>in vitro<\/jats:italic>\n                      protein digestibility, polyphenols content. Statistical analysis was performed with Tukey test (\n                      <jats:italic>p<\/jats:italic>\n                      &amp;lt; 0.05).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The composition of the bars was in this range (as fed): kcal 279 \u2013 313; proteins 26.7%\u221238.1%; lipids 10.2%\u221212.2%; carbohydrates 14.9%\u221218.4%. FAO protein score (ProteinScore) on the digested fraction was greater with red corn (79 Leu) than with blue (64 Trp) and AE (64 Trp).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>All bars can use the claim \u201cRich in Protein\u201d as defined by EFSA, the prototype AE Psyllium 5% showed the best resistant starch levels and protein score.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1894965","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:26:30Z","timestamp":1788495990000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks"],"prefix":"10.3389","volume":"13","author":[{"given":"Filippo","family":"Rossi","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Istituto di Scienze degli Alimenti e della Nutrizione, Facolt\u00e0 di Scienze Agrarie, Alimentari e Ambientali, Universit\u00e0 Cattolica del Sacro Cuore","place":["Piacenza, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martina","family":"Cassarino","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Istituto di Scienze degli Alimenti e della Nutrizione, Facolt\u00e0 di Scienze Agrarie, Alimentari e Ambientali, Universit\u00e0 Cattolica del Sacro Cuore","place":["Piacenza, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paolo","family":"Valoti","sequence":"additional","affiliation":[{"name":"Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Cerealicoltura e Colture Industriali","place":["Bergamo, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuliano","family":"Dall'Olio","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile \u2013 DiSTAS, Facolt\u00e0 di Scienze Agrarie, Alimentari e Ambientali, Universit\u00e0 Cattolica del Sacro Cuore","place":["Piacenza, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Edoardo","family":"Fornari","sequence":"additional","affiliation":[{"name":"Dipartimento di Economia Agro-Alimentare, Facolt\u00e0 di Scienze Agrarie, Alimentari e Ambientali, Universit\u00e0 Cattolica del Sacro Cuore","place":["Piacenza, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gianluca","family":"Giuberti","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile \u2013 DiSTAS, Facolt\u00e0 di Scienze Agrarie, Alimentari e Ambientali, Universit\u00e0 Cattolica del Sacro Cuore","place":["Piacenza, Italy"]},{"name":"CriBeNS - 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