Results 21 to 30 of about 6,781 (227)

Proposed criteria for the evaluation of the scientific quality of mandatory rat and mouse feeding trials with whole food/feed derived from genetically modified plants [PDF]

, 2016
In recent years, animal feeding trials conducted with whole food/feed have been a focal issue in the controversy on the safety assessment of genetically modified (GM) plants and derived food/feed.
Custers, René, Döhring, Janine, Einspanier, Ralf, Glandorf, Debora C. M., Kohl, Christian, Kok, Esther J., Pla, Maria, Schmidt, Kerstin, Sharbati, Jutta, Voet, Hilko van der [u.v.m.]   +9 more
core   +1 more source

Efeito do tratamento térmico em sementes de abóboras (Cucurbita spp.) sobre os níveis de fatores antinutricionais e/ou tóxicos Effect of the thermal processing on pumpkin seeds (Cucurbita spp.) on the levels of antinutritionales factors and/or toxics

Ciência e Agrotecnologia, 2005
Os teores de alguns antinutrientes de sementes cruas, cozidas e tostadas de três espécies de abóboras, Cucurbita maxima (CMA), C. moschata (CMO) e o híbrido F1 (CMA X CMO), foram investigados, a fim de assegurar o seu uso em preparações dietéticas ...
Glauciemar Del-Vechio, Angelita Duarte Corrêa, Celeste Maria Patto de Abreu, Custódio Donizete dos Santos   +3 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

Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack [PDF]

, 2017
This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour.
Adebisi, M. A., Adebowale, A. A., Adegunwa, M. O., Kajihausa, O. E., Kareem, S. T., Obadina, A. O., Sanni, L. O., Sobukola, O. P., Tomlins, K.   +8 more
core   +1 more source

Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Turkish Journal of Agriculture: Food Science and Technology, 2017
Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria ...
Olaposi Adeleke, Oladipupo Qudus Adiamo, Olumide Samson Fawale, Gbeminiyi Olamiti   +3 more
doaj   +1 more source

Research of Wheat Drying in a Microwave and Combined Filter-microwave Dryer [PDF]

, 2019
The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying.
Bandura, V. (Valentyna), Bezbakh, I. (Igor), Burdo, O. (Oleg), Gavrilov, A. (Aleksander), Mazurenko, I. (Igor), Shyshov, S. (Serhii), Yarovyi, I. (Igor), Zykov, A. (Aleksandr)   +7 more
core   +3 more sources

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

Legume Science, 2022
Common beans (Phaseolus vulgaris L.) are nutritious and confer numerous health benefits. However, they are also high raffinose family oligosaccharides (RFOs) and antinutrients.
Vivian C. Kitum, Peter K. Kinyanjui, Julius M. Mathara, Daniel N. Sila   +3 more
doaj   +1 more source

Use of Carob Flour in the Production of Tarhana [PDF]

, 2015
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated.
Aydın, Nurse, Herken, Emine Nur
core   +1 more source

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Legume Science, 2023
This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and ...
Anusha Pokharel, Anish Dangal, Sunita Karki, Sujata Lamichhane, Prekshya Timsina, Anamika Bohara   +5 more
doaj   +1 more source

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Frontiers in Sustainable Food Systems, 2022
Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals ...
H. V. Sheethal, Chandrama Baruah, Kalpuri Subhash, Rajendran Ananthan, T. Longvah   +4 more
doaj   +1 more source