Results 201 to 210 of about 6,781 (227)

Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms

2016
Undesirable substances may occur in vegetable species as endogenous substances called antinutrients. Other undesirable compounds may exist in foods through external sources, due to the contamination by pesticides and microorganisms for example. Some of the positive side effects incurring in blanched foods comprise the removal of these substances and ...
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Antinutrients

BMJ, 1968
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Effectiveness of Levilactobacillus brevis fermentation on antinutrients and protein quality of leaves of selected cassava varieties

Applied Food Research, 2022
John M Nduko
exaly  

Management of Antinutrients in Forages

2022
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Antinutrients and Allergens in Oilseeds

1983
ROBERT L. ORY, ANTONIO A. SEKUL, ROBERT R. MOD   +2 more
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Antinutrients in Oilseed Brassica: Uses and Potential Applications

Animal Nutrition and Feed Technology, 2015
Manju Bala, Surya Tushir, S.K. Tyagi, R.K. Gupta   +3 more
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Antinutrients in Pulses

Bhupinder Kaur, Kaustav Majumder
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Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

LWT - Food Science and Technology, 2020
Prashant Sahni
exaly  

NUTRIENT AND ANTINUTRIENT COMPOSITION OF EXTRUDED ACHA/SOYBEAN BLENDS

Journal of Food Processing and Preservation, 2010
JULIAN C. ANUONYE, JOHN O. ONUH, EVANS EGWIM, SAMUEL O. ADEYEMO   +3 more
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Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

LWT - Food Science and Technology, 2003
Ramadan A Habiba
exaly