Results 101 to 110 of about 3,714 (216)

Safety of powdered Xanthobacter sp. SoF1 biomass as a novel food pursuant to regulation (EU) 2015/2283

EFSA Journal, Volume 24, Issue 11, November 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of powdered Xanthobacter sp. SoF1 biomass as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Thomas Frenzel, Margarita Aguilera‐Gómez, Francesca Marcon, Harry J. McArdle, Peter Moldeus, Monika Neuhäuser‐Berthold, Antonio Fernández Dumont, Estefanía Noriega Fernández, Gabriela Precup, Annamaria Rossi, Carolina Ropero‐Pérez, Francesca Seminati, Hanna Schmierer, Karen Ildico Hirsch‐Ernst   +28 more
wiley   +1 more source

Linhagens de feijão (phaseolus vulgaris L.): composição química e digestibilidade protéica Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility

Ciência e Agrotecnologia, 2007
O feijão representa a principal fonte de proteínas para as populações de baixa renda, todavia a digestibilidade dessas proteínas é relativamente baixa. Por isto, os programas de melhoramento genético vêm trabalhando em busca de novas linhagens com níveis
Fabrício Rivelli Mesquita, Angelita Duarte Corrêa, Celeste Maria Patto de Abreu, Rafaella Araújo Zambaldi Lima, Angela de Fátima Barbosa Abreu   +4 more
doaj   +1 more source

Effects of cooking and fermentation on the antinutrients, total phenolic contents and antioxidant properties of sandbox (Hura crepitans) seeds

, 2017
The effects of cooking and fermentation periods on the antinutrients (oxalates, tannins and saponin), antioxidants (DPPH, metal chelating, and ferric reducing power) and total phenolic contents (TPC) of Hura crepitans (Sandbox) seeds flour samples were ...
Mohd Zulhimi Bin Zolkefali
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Effects of the soybean antinutrients saponin, isoflavonoid, and phytosterol on morphology and immune responses in the distal intestine of Atlantic salmon [PDF]

, 2020
Two experiments were included in this study. The first experiment was designed to investigate the effects of the soybean antinutrients saponins, isoflavonoids, phytosterols and the mix of them on the distal intestine morphology of Atlantic salmon.
Li, Hui
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Unraveling the promise of CRISPR/Cas systems in modulating nutrients and antinutrients in fruits

, 2023
Throughout human history, fruits have been consumed as a staple food that provides many nutrients, including vitamins, carbohydrates, minerals, and dietary fiber.
Ghosh, A., Biswas, P., Nandy, S., Ghorai, M., Pandey, D.K., Nongdam, P., Shekhawat, M.S.   +6 more
core   +1 more source

Toxicological aspects of ingredients used in nonalcoholic beverages

, 2019
Food is comprised of an array of natural chemicals which have nutritive value. However, some of them may reduce nutritional value (antinutrients) or, are toxic.
Tamer C.E., Suna S., Özcan-Sinir G.
core   +1 more source

Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity

, 2020
Common bean cotyledons are rich in minerals (Mg, Ca, Fe and Zn), but they also contain natural barriers that can potentially prevent mineral absorption during digestion.
Rousseau, Sofie, Hendrickx, Marc, Grauwet, Tara, Pallares Pallares, Andrea, Vancoillie, Flore   +4 more
core   +1 more source

The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

Fermentation
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM
Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga, Damian Józefiak   +3 more
doaj   +1 more source

The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit

Cogent Food & Agriculture
The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt.
Sunita Karki, Anish Dangal, Anusha Pokharel, Lekhraj Dhakal, Prekshya Timsina   +4 more
doaj   +1 more source

Nutrients, antinutrients & bioaccessible mineral content (invitro) of pearl millet as influenced by milling

, 2014
Pearl millet is an underutilized grain crop commonly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. In this study two commercially available pearl millet varieties (
Suma, P. F., Asna Urooj
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