Results 71 to 80 of about 6,781 (227)

Chemical change in soybean grains with germination [PDF]

, 2011
A soja apresenta importância comercial e nutricional, embora apresente fatores que possam diminuir o aproveitamento de nutrientes. A germinação tem efeito positivo na melhora nutricional do grão, pois ocorrem mudanças, as quais variam dependendo do tipo ...
BRAZACA, Solange Guidolin Canniatti, MARTINEZ, Ana Paula Corazza, MARTINEZ, Patrícia Cristina Corazza, SOUZA, Miriam Coelho   +3 more
core   +3 more sources

Minerals and antinutrients profile of rabadi after different traditional preparation methods [PDF]

Journal of Food Science and Technology, 2012
Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and ...
Vineeta, Gupta, Ranjana, Nagar
openaire   +2 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

Dietary values of wild and semi-wild edible plants in Southern Ethiopia [PDF]

, 2013
Ethnobotanical studies have shown that many wild plant species are sporadically consumed alongside regular food sources in developing countries. Many plants of wild and semi-wild origin are consumed in the remote parts of southern Ethiopia.
Addis, Getachew, Asfaw, Z., Baidu-Forson, Joseph Jojo, Bhattacharya, S., Singh, V., Woldu, Z.   +5 more
core   +2 more sources

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +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, M.I Zingale, G.C Revelant, M.E Vignale   +3 more
doaj  

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

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), Raka, D. N. (Dewa), Sukerta, I. M. (I), Tariningsih, D. (Dian)   +3 more
core  

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source