Results 11 to 20 of about 1,883,497 (302)
Acknowledgment to Reviewers of Nutrients in 2020 [PDF]
, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Nutrients maintains its standards for the high quality of its published papers [...
Nutrients Editorial Office Nutrients Editorial Office
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Inactivation of anti-nutrients in soybeans via micronisation
Research in Agricultural Engineering, 2022 The soybean (Glycine max) is used as one of the main protein sources in various animal fodders. However, the presence of anti-nutrients significantly reduces the nutritional value of the bean. To solve this problem, the present work is devoted to the inactivation of the anti-nutrients in soybeans by the use of micronisation as a means of thermal ...
Vladyslav Zubko +5 more
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Potentials of underutilized legumes in food security
Frontiers in Soil Science, 2022 Adopting underutilized legumes in tackling food security is essential, especially in this era of climate change. Underutilized legumes are embedded with inherent potentials such as the ability to survive in extreme conditions (such as temperature ...
Modupe S. Ayilara +5 more
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Precooking processing of bamboo shoots for removal of anti-nutrients [PDF]
Journal of Food Science and Technology, 2011 Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that need to be removed before human consumption.
Ashok Kumar, Pandey, Vijayalakshmi, Ojha
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Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients
Frontiers in Plant Science, 2022 Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in
Rafaela Geraldo +3 more
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Frontiers in Nutrition, 2021 Cereals and pulses are consumed as a staple food in low-income countries for the fulfillment of daily dietary requirements and as a source of micronutrients.
Rahil Shahzad +9 more
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The Future of Moringa Foods: A Food Chemistry Perspective
Frontiers in Nutrition, 2021 The tree Moringa oleifera Lam. provides its leaves, pods, flowers and seeds for human nutrition. The chemical profile of all these Moringa products varies substantially, not only among the different parts of the plants used.
Silke Grosshagauer +6 more
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The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives
Biomolecules, 2020 Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly
Aleksandar Ž. Kostić +5 more
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Essential oil optimizes the susceptibility of Callosobruchus maculatus and enhances the nutritional qualities of stored cowpea Vigna unguiculata [PDF]
Royal Society Open Science, 2017 The intensive use of synthetic pesticides in cowpea storage has led to the development of resistance by Callosobruchus maculatus and subsequent degradation of grain quality.
Mazarin Akami +7 more
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Anti-aging Nutrients with Health Beneficial Effects [PDF]
, 2022 Recently, many kinds of foods and food-derived nutrients have been reported to show health-beneficial effects. In particular, some foods and food-derived nutrients have shown anti-aging effects on several organs and tissues, such as brain, muscle, skin ...
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