Results 51 to 60 of about 861 (157)

Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

Food Chemistry: X
This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents.
Yu-Mi Choi, Myoung-Jae Shin, Sukyeung Lee, Hyemyeong Yoon, Jungyoon Yi, Xiaohan Wang, Heon-Woong Kim, Kebede Taye Desta   +7 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

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

Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source [PDF]

The aim of this study was to characterize and explore the food potential of sainfoin seeds, which are primarily used in their green plant form to feed livestock.
Tulbek, Mehmet Çaglar, Andaç, Ali Emre, Yılmaz Tuncer, Neşe, Tuncel, Necati Barış   +3 more
core   +1 more source

Dry processes to develop wheat fractions and products with enhanced nutritional quality [PDF]

, 2007
International audienceNumerous epidemiological studies have investigated the potential health benefits of consuming more wholegrain foods. However, in Europe, most wheat-based food products are made with refined endosperm from which the germ and ...
Lullien-Pellerin, Valérie, Abecassis, Joel, Rouau, Xavier,, Rouau, Xavier, X., Barron, Cecile, Hemery, Youna   +5 more
core   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

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, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Development and nutritional evaluation of local ingredients‐based supplements to treat moderate acute malnutrition among children aged below five years: A descriptive study from rural Wolaita, Southern Ethiopia [PDF]

, 2020
In Ethiopia, moderate acute malnutrition (MAM) is a persistent public health problem. The current management approaches for MAM among children are counseling in food‐secure settings and food supplementation in chronically food‐insecure areas.
Lindtjørn, Bernt, Bernt Lindtjørn, Nane, Debritu, Hatløy, Anne, Anne Hatløy, Debritu Nane   +5 more
core   +1 more source

Appraising components of genetic variation and estimation of micronutrients and antinutrient parameters in black gram (Vigna mungo L.) genotypes

Indian Journal of Genetics and Plant Breeding (The)
A study was conducted to evaluate 30 black gram (Vigna mungo L.) genotypes for genetic variation in micronutrients and anti-nutritionalfactors. All the genotypes exhibited significant genetic variability for protein content (16.19–31.07%), iron (60.98–95.50 ppm), zinc(35.89–44.01 ppm), and selenium (1.12 to 19.53 ppm).
Radheshyam Kumawat, Sanjeev Kumar, Subhash C. Kashyap   +2 more
openaire   +1 more source

Nutritional properties, traditional uses and potential new applications for the sotol plant (Asparagaceae, Convallarioideae): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios, Antonio Martínez Ruiz, Marisela Calderón Jurado, Ramón Saúl Luján Aguirre, Juan Luis Jacobo Cuellar, Oscar Sariñana‐Aldaco, María Teresa Martínez Damián, Oscar Cruz Alvarez   +7 more
wiley   +1 more source

From wild to tamed: Reimagining novel crops through omics and local plant diversity

PLANTS, PEOPLE, PLANET, EarlyView.
The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá, Pablo D. Cárdenas   +1 more
wiley   +1 more source

MICROBIAL FERMENTATION OF GRAIN RAW MATERIALS. PROSPECTS FOR FOOD TECHNOLOGY: AN ANALYTICAL REVIEW [PDF]

, 2021
The development of technologies for deep processing of grain raw materials in order to obtain functional biological products is the most important economic aspect of the development of the agro-industrial complex.
Merenkova, Svetlana P., Zinina, Oksana V., Kretova, Yulia I.   +2 more
core   +1 more source