Results 61 to 70 of about 2,087 (164)
Journal of Food Quality, 2020 African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms) is an annual legume with the capacity to produce bean seeds in a pod and produce tubers with varying seed patterns and colors.
Taofeek T. Adegboyega +7 more
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Wheat breeding for low phytic acid content: State and perspectives [PDF]
Ratarstvo i Povrtarstvo, 2011 Interest in wheat breeding for low phytic acid content arised from its roll as antinutrient factor which chelates mineral elements (Ca, Zn, Fe, Mn, Cu and P), leading to their inadequate use.
Branković Gordana +3 more
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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
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, 2016 The use of plant‐derived foods in the prevention, treatment, and management of metabolic diseases especially diabetes has gained prominence; this has been associated with their physicochemical properties. This study was conducted to compare the proximate,
Ogunyinka, Bolajoko I. +9 more
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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., Ariyo, O., Solademi , E.A.
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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
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
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi +4 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
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Biotransformation technology and high-value application of rapeseed meal: a review
Bioresources and Bioprocessing, 2022 Rapeseed meal (RSM) is an agro-industrial residue of increased functional biological value that contains high-quality proteins for animal feed. Due to the presence of antinutritional factors and immature development technology, RSM is currently used as a
Zhengfeng Yang, Zunxi Huang, Lijuan Cao
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