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Phytochemicals as Antinutrients
2018Antinutrients are components of food that acts to reduce nutrient intake, digestion, absorption, and utilization. They are present in many food substances such as legumes, nuts, pulses, seeds, whole grains, alcoholic drinks, carbonated drinks, coffee and tea, pharmaceutical drugs, tobacco and plants of the nightshade family.
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Antinutrients Restraining Biofortification
2016Biofortification to enhance the bioavailability of micronutrients such as iron, zinc, vitamin A, folic acid (vitamin B9), and cyanocobalamin (vitamin B12) in staple food is the necessity of people living under malnourished conditions. Almost half of the world population is suffering from deficiency of iron, zinc, vitamin A, folic acid, etc. due to poor
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Effect of Processing on Antinutrient Compounds in Pulses
Cereal Chemistry, 2016Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and ...
Carol Ann Patterson +2 more
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Selected nutrients and antinutrients in peanut cultivars harvested in Brazil
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThere are more than 30 peanut cultivars registered in Brazil. However, there are no published data about the content of nutrients and antinutrients even in the most commercially important ones. Therefore, our objective was to characterize commercial peanut cultivars harvested in Brazil by determining proximate and fatty acid ...
Mariana Gonçalves, Lozano +3 more
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Effect of processing on the antinutrient content of rapeseed
Journal of the Science of Food and Agriculture, 1986AbstractThe effects of dry extrusion of mixtures of rapeseed and soya bean on total and individual glucosinolates, selected glucosinolate hydrolysis products, myrosinase, sinapine and tannins have been compared with those of more conventional processing, e.g. lime treatment, micronisation and ammoniation.
G. Roger Fenwick +4 more
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THE NEW METHOD OF DECREASING ANTINUTRIENT IN BEAN CULTURIES
Vestnik of the Russian agricultural science, 1970At present, in the food ration of the population the level of proteins of animal origin consumption has decreased. The solution to this problem is the use of the vegetable protein of legumes which proteins are similar to amino acid composition of the animal protein.
A. L. Alekseev +5 more
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Nutrient and antinutrient composition of Senecio biafrae (Worowo)
Nigerian Journal of Nutritional Sciences, 2018Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae.Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan.
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