Results 101 to 110 of about 6,781 (227)

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Nutritional content and antinutrient composition of pigeon pea (Cajanus cajan (L.) Millsp.) flour from various regions in Indonesia [PDF]

E3S Web of Conferences
Pigeon pea (Cajanus cajan (L.) Millsp.) is a nutritionally important legume, but its composition in Indonesia remains underexplored. This study compared proximate composition, antinutrients, and mineral contents of pigeon pea flour sourced from two major
Paramita Octavianti, Samanhudi Samanhudi, Ariviani Setyaningrum, Zaman Muhammad Zukhrufuz   +3 more
doaj   +1 more source

Nutritional changes in germinated legumes and rice varieties [PDF]

, 2011
Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated.
Amom, Zulkhairi, Azlan, Azrina, C. W., Noraliza, Megat Radzi, Megat Rusydi   +3 more
core  

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Nutritional and Phytochemical Content of High-Protein Crops [PDF]

, 2016
The authors acknowledge support from the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS) via their strategic research and partnership programs.Peer ...
Cantlay, Louise, Duncan, Gary, Multari, Salvatore, Neacsu, Madalina, Russell, Wendy R., Scobbie, Lorraine, Stewart, Derek, Vaughan, Nicholas   +7 more
core   +2 more sources

Editorial: Dissecting antinutrient traits using omics approaches

Frontiers in Plant Science, 2023
Mehanathan Muthamilarasan, Manoj Prasad, Manoj Prasad   +2 more
openaire   +3 more sources

Nutritive and Anti-nutritive Evaluation of Cnidoscolus aurifolia Leaves

Turkish Journal of Agriculture: Food Science and Technology, 2016
The leaves of Cnidoscolus aurifolia were analysed for their chemical, antinutrients, proximate and mineral element compositions using standard procedures.
Uwemedimo Emmanuel Udo, Akaninyene Uwemedimo Udo   +1 more
doaj   +1 more source

Beziehungen zwischen Rohprotein- und Aminosäuregehalten in ökologisch erzeugten Ackerbohnen (Vicia faba L.) [PDF]

, 2015
In der Fütterung monogastrischer Nutztiere spielt neben der ausreichenden Menge an Rohprotein (XP) auch die Proteinqualität eine entscheidende Rolle. Die Proteinqualität hängt maßgeblich vom Verhältnis der Aminosäuren (AS) untereinander ab. Ein negativer
Aulrich, Karen, Böhm, Herwart, Witten, Stephanie   +2 more
core  

Nutrigenomics and immune function in fish : new insights from omics technologies [PDF]

, 2017
This study was funded by BBSRC grant BB/M026604/1.Peer reviewedPublisher ...
Krol, Elzbieta, Martin, Samuel A. M.
core   +1 more source

Physicochemical properties of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato flours [PDF]

Food and Feed Research
Physicochemical characteristics of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato (OFSP) flours, yielding four samples based on a 19 g protein target were assessed: A (100% acha), AP (81.08% acha + 18.92 ...
Sule Stephen, Okafor Ifeanyi G., Sengev Iorfa A., Uzer Ngodoo F.   +3 more
doaj   +1 more source