Results 51 to 60 of about 2,200 (181)
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou +4 more
wiley +1 more source
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
Foods, 2023 Oxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in
Neuza Salgado +4 more
doaj +1 more source
JSFA reports, EarlyView.Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo +10 more
wiley +1 more source
, 2023 As a result of veganism and the lactose-intolerant population, the demand for plant-based milk and milk products is increasing. Researchers across the globe are working on developing various plant-based milk products as they compensate for the lack of ...
Soumya Sasmal (14789681) +3 more
core +2 more sources
Effect of grass pea and orange peel flour addition on the quality of sorghum flour
Cogent Food & Agriculture, 2023 In this study, grass pea and orange peel flour were used to improve the quality and nutritional value of sorghum flour. Sorghum and grass peas were cleaned, washed, soaked, dried, milled, sieved, and blended with sieved orange peel flour in three ...
Elias Ture
doaj +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Effect of accelerated ripening agent on nutrient and antinutrient composition of banana [PDF]
, 2021 Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored.
Balogun, B. +5 more
core +1 more source
Effect of processing methods on the chemical composition and functional properties of pigeon pea seed [PDF]
, 2017 Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties.
AKUBOR PI
core +2 more sources
Archivos Latinoamericanos de Nutrición, 2008 Los frutos maduros de tres especies de algarroba procedentes de Bolivia (Prosopis chilensis (Molina) Stunz, P. alba Grisebach y P. nigra (Grisebach) Hieronymus) y una de Brasil (P.juliflora (SW) DC) fueron estudiadas para determinar algunos factores ...
Abel González Galán +3 more
doaj