Results 11 to 20 of about 3,392 (226)

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight [PDF]

Foods
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances.
Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, Nadya Armenova, Wanmeng Mu, Wenli Zhang, Kaloyan Petrov, Penka Petrova   +7 more
doaj   +5 more sources

Antinutrients in Halophyte-Based Crops

Frontiers in Bioscience-Landmark
The cultivation of halophytes is an alternative approach to sustain agricultural productivity under changing climate. They are densely equipped with a diverse group of metabolites that serve multiple functions, such as providing tolerance to plants ...
Asad Ullah, Asghari Bano, Naeem Khan
doaj   +4 more sources

Dietary Antioxidants: Micronutrients and Antinutrients in Physiology and Pathology [PDF]

Antioxidants, 2019
This Special Issue aimed to clarify the distinction between micronutrients and antinutrients and their different roles in physiology and pathology, considering the European Food Safety Authority (EFSA) criteria for health claims [...]
Ilaria Peluso
openaire   +3 more sources

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties [PDF]

Foods
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the ...
Suhan Bheemaiah Balyatanda, N. A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P. V. Vara Prasad, Kaliramesh Siliveru   +5 more
doaj   +2 more sources

Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product

Foods, 2023
The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options.
Anne Pihlanto, Minna Kahala, Lucia Blasco   +2 more
exaly   +3 more sources

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder [PDF]

Food Chemistry: X
Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues.
Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-e-shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu   +8 more
doaj   +2 more sources

Comparative Characteristics of Various Cereals in Terms of Fodder Value, Antinutrients and Use for Poultry Feeding [PDF]

Encyclopedia
The 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, Oleg O. Katerynych, Igor A. Ionov, Darren K. Griffin, Olena O. Dekhtiarova, Michael N. Romanov   +5 more
doaj   +2 more sources

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review

Molecules
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an underutilized leguminous crop, with its grains consumed differently, especially in developing countries. Bambara groundnut (BGN) is the cheapest source of protein and a rich source of dietary fiber,
Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse, Thakhani Takalani, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia   +4 more
doaj   +2 more sources

Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet-Maize Composite Dough Recipes Used to Prepare <i>Injera</i>. [PDF]

Food Sci Nutr
While pearl millet is rich in important nutrients with potential health and nutrition benefits, it contains antinutrients that limit the bioavailability of minerals and the digestibility of starches and proteins; however, fermentation is believed to ...
Yehuala TF, Atlabachew M, Aslam MF, Allen L, Griffith H, Ward JL, Shewry PR, Kanellou A, Gichohi-Wainaina W, Endalew HW, Abera MK, Tenagashaw MW, Gessesse GD, Cherie HA.   +13 more
europepmc   +2 more sources

Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes

Applied Food Research, 2022
: Legumes have immense health benefits to humans and animals, while substantially contributing to soil amelioration. However since they contain several antinutients, customarily legumes go through several processes before they are used as plated items or
Gouri Das, Anand Sharma, Prabir K. Sarkar   +2 more
doaj   +1 more source