Results 71 to 80 of about 6,637 (208)
Exploiting nutritional value of staple foods in world’s semi-arid areas: risks and benefits, challenges and opportunities of sorghum [PDF]
, 2015 Sorghum (Sorghum bicolor (L.) Moench) is a drought-resistant crop and an important food resource in terms of nutritional as well as social-economic values, especially in semi-arid environments. Cultivar selection and processing methods have been observed
FRAZZOLI Chiara +2 more
core +1 more source
Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition. [PDF]
, 2019 Cereal grains have historically played a critical role in sustaining the caloric needs of the human population. The major cereal crops, wheat, rice, and maize, are widely cultivated and have been subjected to biofortification to enhance the vitamin and ...
Bekkering, Cody S, Tian, Li
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Food Science &Nutrition, Volume 14, Issue 3, March 2026.Germination is a simple and effective strategy to improve the nutritional and functional quality of millets. In this study, barnyard millet was germinated for 24, 48, and 72 h to evaluate its impact on nutrient composition, antioxidant properties, antinutritional factors, and functional characteristics.
Aina Chaudhary +3 more
wiley +1 more source
Actividad ureásica en productos de soja: Propuesta de un nuevo método
Archivos Latinoamericanos de Nutrición, 2001 La evaluación de la actividad ureásica residual en productos de soja es habitualmente empleada como indicador de la eficacia del tratamiento de inhibición practicado.
M.C Olguin +3 more
doaj
Kedelai Lokal Bali, Bahan Baku Tempe Tinggi Nutrisi, Antioksidan Dan Organoleptik Serta Berkhasiat Obat [PDF]
, 2016 Bali\u27s dependence on imported soybean is extremely unfortunate, whereas Bali as a tropical area has great potential to produce soybeans that have better quality.
Agung, I. G. (I) +3 more
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Food Science &Nutrition, Volume 14, Issue 3, March 2026.Pretreatments help improve flour quality. The increase in solubility and dispersibility is greater in D. rotundata. D. alata flours are more resistant to shear than D. rotundata flours. All flours degrade after 200°C. D. alata flours are more elastic while D. rotundata flours are more viscous.
Piedad Montero Castillo +2 more
wiley +1 more source
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 +3 more
doaj +1 more source
Nutritional value of cruciferous oilseed crops in relation to profile of accumulated biomolecules with especial regard to glucosinolates transformation products [PDF]
, 2007 Cruciferous oilseed crops accumulate relatively high concentrations of nutritional high quality oil and proteins in their seeds. In addition to these major seed components, their co-occurrence with high concentrations of dietary fibre (DF) and various ...
Bellostas, Natalia +5 more
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Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG [PDF]
, 2015 The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products.
Petruláková, M., Valík, Ľ.
core +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Carissa carandas powder and extracts improve hematological indices, for example, hemoglobin and hematocrits. Supplementation of C. carandas significantly enhances thrombocytopoiesis and platelets. Incorporation of Carissa carandas exhibited no toxic effects on liver and kidney histology. ABSTRACT Carissa carandas—a member of the family Apocynaceae, has
Wisha Saeed +10 more
wiley +1 more source