Results 31 to 40 of about 1,377 (181)
Dietary Antioxidants: Micronutrients and Antinutrients in Physiology and Pathology [PDF]
Antioxidants, 2019 This Special Issue aimed to clarify the distinction between micronutrients and antinutrients and their different roles in physiology and pathology, considering the European Food Safety Authority (EFSA) criteria for health claims [...]
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Engineering Reports, 2019 Ragi, also known as Finger millet, has been promoted as a healthy alternative to major cereals such as rice and wheat. It is a well‐known source of various minerals, dietary fiber, and a primary source of carbohydrate in parts of Asia and Africa. Ragi is
Shannon Fenwick +5 more
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Physico Chemical Properties and the Antinutrient status of a non-Alcoholic Beverage (Coke)
Journal of Applied Sciences and Environmental Management, 2010 The physicochemical properties and the antinutrient status of the beverage, coke were evaluated to determine its suitability for consumption and toxic levels in mammal.
JO Akaninwor, MO Wegwu, EO Nwaichi
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Croatian Journal of Food Science and Technology, 2023 Probiotic drinks have become more popular and the desire for new flavours among consumers necessitates the development and production of improved probiotic drinks. In the present study, the reducing sugar, mineral content, antinutritional and antioxidant
Victor Olusegun Oyetayo +1 more
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Kanem Journal of Medical Sciences, 2021 Background: Pumpkin (Cucurbita spp.), is one of the most popular vegetables consumed in the world, has been recently recognized as a functional food. Traditional crops including the pumpkins, which are rich in micronutrients, are not consumed widely by ...
Falmata A Sanda +5 more
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Antinutrients in Halophyte-Based Crops
Frontiers in Bioscience-LandmarkThe cultivation of halophytes is an alternative approach to sustain agricultural productivity under changing climate. They are densely equipped with a diverse group of metabolites that serve multiple functions, such as providing tolerance to plants against extreme conditions, being used as a food source by humans and ruminants and containing bioactive ...
Naeem Khan, Asghari Bano, Asad Ullah
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Antinutrients and Phytochemicals in Food [PDF]
, 1997 1. Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview 2. Protease and *a-Amylase Inhibitors of Higher Plants 3. Plant Lectins: Properties, Nutritional Significance, and Function 4. Antinutritional and Allergenic Proteins 5. Potato Polyphenols: Role in the Plant and in the Diet 6.
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Acta Agriculturae SlovenicaRecent introduction of beta-carotene rich orange-fleshed sweet potatoes (OFSP) has resulted to consumers’ low demands for traditional white-fleshed sweet potatoes (TWFSP), without due consideration of their nutritional qualities. This study appraised the
Onwuchekwa OGAH +5 more
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Bacterial Degradation of Antinutrients in Foods: The Genomic Insight. [PDF]
FoodsAntinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration.
Arsov A +7 more
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
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