Results 31 to 40 of about 3,376 (217)

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

Foods, 2022
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f.
Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu   +5 more
doaj   +1 more source

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation, 2022
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo   +6 more
doaj   +1 more source

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Foods, 2020
Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties ...
Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini   +10 more
doaj   +1 more source

Antinutrients in Plant-based Foods: A Review [PDF]

The Open Biotechnology Journal, 2019
Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements.Nutrients are associated with ...
Aneta Popova, Dasha Mihaylova
openaire   +1 more source

Comparative Studies on the Phytochemicals, Nutrients and Antinutrients Content of Cassava Varieties

Journal of the Turkish Chemical Society, Section A: Chemistry, 2017
The aim of this research was to investigate and compare the nutritional, antinutritional, and phytochemical composition of two varieties (TME 9 (olekan–aga) and TME 7 (oko–iyawo)) of Manihot esculenta (cassava) tubers at different ages (6 months and ...
Omolara Olusola Oluwaniyi, John Olubunmi Oladipo   +1 more
doaj   +1 more source

Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

Molecules, 2019
Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation.
Shang-Ta Wang, You-Jiang Feng, Ying-Jang Lai, Nan-Wei Su   +3 more
doaj   +1 more source

The Effects of Tannins in Monogastric Animals with Special Reference to Alternative Feed Ingredients

Molecules, 2020
Over recent years, the monogastric animal industry has witnessed an increase in feed prices due to several factors, and this trend is likely to continue.
Zahra Mohammed Hassan, Tlou Grace Manyelo, Letlhogonolo Selaledi, Monnye Mabelebele   +3 more
doaj   +1 more source

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

Molecules, 2022
Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant ...
Petunia Mashiane, Tinotenda Shoko, Vimbainashe Manhivi, Retha Slabbert, Yasmina Sultanbawa, Dharini Sivakumar   +5 more
doaj   +1 more source

Effect of nixtamalization of maize and heat treatment of soybean on the nutrient, antinutrient, and mycotoxin levels of maize-soybean-based composite flour

Frontiers in Sustainable Food Systems, 2023
Poor energy and nutrient-dense complementary food for infants have resulted in malnutrition and poor growth. Some processes are known to improve the nutritional value while reducing the antinutrient factors in food formulations.
Rehema Esther Matendo, Rehema Esther Matendo, Rehema Esther Matendo, Samuel Imathiu, Patchimaporn Udomkun, Willis O. Owino   +5 more
doaj   +1 more source

Comparative assessment for nutritional and antinutritional qualities revealed better performance of traditional white-fleshed sweet potatoes than orange-fleshed sweet potatoes

Acta Agriculturae Slovenica
Recent introduction of beta-carotene rich orange-fleshed sweet potatoes (OFSP) has resulted to consumers’ low demands for traditional white-fleshed sweet potatoes (TWFSP), without due consideration of their nutritional qualities. This study appraised the
Onwuchekwa OGAH, Chikezie Onuora ENE, Lilian Nwanneka EBENYI, Orinya Onyebuchi FREDERICK, Ifeanyi Godwin OKPURU, Stephen Elem NWANKWO   +5 more
doaj   +1 more source