Results 61 to 70 of about 861 (157)

Phytochemical Profile and Pharmacological Activity of Local Velvet Bean (Mucuna pruriens) of Timor

Ahmar Metastasis Health Journal
The processing of velvet beans (Mucuna pruriens) from Timor is traditionally done by boiling them repeatedly twelve times before consumption due to concerns about their antinutrient content. On the other hand, earlier research indicated that velvet beans
Azor Yulianus Tefa, Jefrianus Nino, Syprianus Ceunfin, Rensani Taloin, Ahmad Yani   +4 more
doaj   +1 more source

Reconfiguring biofortification strategies to transform food systems and address micronutrient deficiency of the 21st century

Journal of Integrative Plant Biology, EarlyView.
This review explores how to make staple foods and horticultural crops more nutritious, including how artificial intelligence‐based screening of gene banks helps deploy nutritionally rich germplasm into breeding. Genome editing can help develop crops richer in minerals, vitamins, and health‐promoting compounds, supporting healthier diets and more ...
Rhowell Jr. N. Tiozon, Alisdair R. Fernie, Nese Sreenivasulu   +2 more
wiley   +1 more source

Variations in phytic acid, phenolic, flavonoid, and mineral-bioavailabilities during pomelo fruit development and their relation to fertilization strategy [PDF]

Pomelo fruit is naturally rich in health-promoting components. However, few studies have quantified phytic acid (PA), which is both an antioxidant compound and an antinutrient that limits mineral bioavailability.
Rasmussen, Søren K., Su, Da, Ye, Delian, Song, Biao, Chen, Xiaohui, Wu, Hongyu, Zhang, Jiangzhou, Wu, Liangquan   +7 more
core   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Soybean nutritional properties: The good and the bad about soy foods consumption - A review. [PDF]

, 2010
Consumption of soy foods is increasing worldwide mainly due to their acclaimed health benefits. However, nutritional demerits associated with soy foods consumption exist.
MNI Lokuruka, Lokuruka, MNI
core   +5 more sources

Edible Insect Allergens: An Emerging Food Safety Challenge

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Allergic responses to edible insects arise via two main pathways: cross‐reactivity with homologous arthropod allergens and primary sensitization to edible insect proteins, both leading to IgE‐mediated immune activation. ABSTRACT Edible insects are increasingly promoted as sustainable protein sources; however, their allergenic potential remains a ...
Changqi Liu, Cassandra Maya, John J. Love, Huilian Che, Ke Chen, Jing Zhao   +5 more
wiley   +1 more source

Analysis of Micronutrients and Antinutrients Components of Oha Seed (Pterocarpusmildbreadii)

International Journal of Science and Research (IJSR), 2021
Ani Abosede Oluwakemi, David Iweunor Nwaemeke   +1 more
openaire   +1 more source

Commercially Exploited Seaweed Species in Africa: Occurrences, Chemical Composition, Current Value Chain and Opportunities for Value Addition

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Commercially exploited seaweed species in Africa, their biochemical composition, current uses, and value chain are reviewed. Potential value‐addition of seaweed is suggested regionally in Africa amongst countries producing similar seaweed species. ABSTRACT Africa has a wide range of coastal environments that support a diverse array of seaweed species ...
Mondli Abednicko Masanabo, Marthe Jordbrekk Blikra, Trond Løvdal, Dagbjørn Skipnes, Morten Sivertsvik, Aditya Parmar, M. Naushad Emmambux   +6 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source