Results 71 to 80 of about 2,095 (186)
Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice
Molecular Nutrition &Food Research, Volume 70, Issue 13, 15 July 2026.The exclusive use of in vitro models forpredicting the bioavailability of lipophilic nutrients when complex plant‐based delivery systems are involved may not always translate to physiologicalefficacy, supporting the need of validation with in vivo models.
Angélique Berthomé +5 more
wiley +1 more source
EncyclopediaThe primary ingredients in poultry feed, cereals, are among the most widely used crops in worldwide agriculture, with principal staples being wheat, rice, corn (maize), sorghum, barley, oat and millet.
Olena V. Gaviley +5 more
doaj +1 more source
Physicochemical properties of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato flours [PDF]
Food and Feed ResearchPhysicochemical 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 +3 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri +5 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Cowpea (Vigna unguiculata L.) is an underutilized protein‐rich pulse with strong potential to diversify the alternative protein market, particularly through sustainable fractionation strategies. However, comparative insights into how dry and hybrid routes influence protein structure, functionality, and nutritional quality within the same ...
Renata Fialho Teixeira +5 more
wiley +1 more source
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 +4 more
doaj +1 more source
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
FermentationEnzymatic 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 +3 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract Following the submission of dossier GMFF‐2025‐33580 under Regulation (EC) No 1829/2003 from Syngenta Crop Protection AG, the Panel on Genetically Modified Organisms of the EFSA was asked to deliver a scientific risk assessment on the data submitted in the context of the renewal of authorisation application for the herbicide‐tolerant ...
EFSA Panel on Genetically Modified Organisms (GMO) +19 more
wiley +1 more source
Biology and Life Sciences ForumProtein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ±
Samuel Olufemi Owolade +2 more
doaj +1 more source