Results 141 to 150 of about 2,913,318 (168)

Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives. [PDF]

Front Nutr
Ćujić Nikolić N, Mutavski Z, Šavikin K, Živković J, Pavlović S, Jones P, Copperstone C, Can Aytar E, Aydin B, Van Bavegem E, Kunili IE, Özmen Ö, Küşümler AS, Unal DO, Gunduz S, Lara SW, Akin M, Orahovac A, Balázs B, Milešević J, Sîrbu A, Negrão S, Knez M.   +22 more
europepmc   +1 more source

Salinity and Nitrogen Availability Affect Growth, Oxalate Metabolism, and Nutritional Quality in Red Orache Baby Greens. [PDF]

Plants (Basel)
Puccinelli M, Cuccagna S, Maggini R, Carmassi G, Pardossi A, Trivellini A.   +5 more
europepmc   +1 more source

Longitudinal study of dietary intake and risk of persistent tinnitus in 2 large independent cohorts of women. [PDF]

Am J Epidemiol
Curhan SG, Zeleznik OA, Stampfer MJ, Curhan GC.   +3 more
europepmc   +1 more source

Rice bran as a potent ingredient: unveiling its potential for value-added applications. [PDF]

Food Sci Biotechnol
Ronie ME, Mamat H, Aziz AHA, Sarjadi MS, Mokhtar RAM, Putra NR.   +5 more
europepmc   +1 more source

Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization. [PDF]

Compr Rev Food Sci Food Saf
Amiri A, Masztalerz K, Maggo S, Singh A, Korolev V, Pratap-Singh A.   +5 more
europepmc   +1 more source

Photomultipliers: data handbook

, 1990
Philips Components
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Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds

Animal Science Journal, 2009
ABSTRACTThe proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min.
Stanley Omoh, Omoikhoje, Mohammed Bashiru, Aruna, Adeyemi Mustapha, Bamgbose   +2 more
exaly   +3 more sources

Innovative technology of the process of disinfection and inactivation of antinutrients in compound feeds using liquid components

Food processing industry, 2022
Научный и практический интересы представляют процессы обеззараживания и инактивации антипитательных веществ в комбикормах. Известны разные технологии обеззараживания (например, нагрев, давление, растворы антимикробных препаратов и другие новые технологии) для повышения эффективности снижения риска заболеваний не только животных и птиц, но и людей ...
openaire   +1 more source

Localisation of antinutrients and qualitative identification of toxic components in Jatropha curcas seed

Journal of the Science of Food and Agriculture, 2011
Jatropha curcas seed oil is a promising feedstock for biodiesel production. The seeds contain major toxic (phorbol esters, PEs) and antinutritional (phytate and trypsin inhibitor) factors. In the present study the localisation of antinutrients and a rapid qualitative method for detecting the presence of PEs were investigated.Kernels were separated into
Rakshit K, Devappa, Harinder P S, Makkar, Klaus, Becker   +2 more
openaire   +2 more sources

Comparative Effects of Water and Microwave Blanching on Mineral and Anti-Nutrients Composition in Pumpkin Components

JOURNAL OF NUTRITION and DIETETICS, NAIROBI
Abstract Pumpkins offer high nutritional benefits, though the peels and seeds are often discarded due to perceived anti-nutritional factors. However, there is need to promote utilization of the different parts through anti-nutrients reduction and development of composite flour.
Lyn Shatsala Wangusi, Dr Daniel Njoroge, Richard Koskei   +2 more
openaire   +1 more source