Results 51 to 60 of about 2,093 (180)

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Legume Science, 2022
The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α‐galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus vulgaris L ...
Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, Herimihamina Andriamazaoro, Manuel Dornier   +6 more
doaj   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

Data in Brief, 2017
The data presented in this article are related to research article titled "Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products" (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis ...
Oladejo Thomas Adepoju, Oluwatosin Boyejo, Paulina Olufunke Adeniji   +2 more
openaire   +3 more sources

Processing techniques of removing antinutrients from oilseed cakes as by-products intended for animal feeding [PDF]

Food and Feed Research
Contemporary animal feed production increasingly embraces zero-waste strategies, focusing on the use of food waste and cost-effective by-products to promote environmental sustainability.
Vujetić Jelena C., Spasevski Nedeljka J., Dragojlović Danka M.   +2 more
doaj   +1 more source

Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective

Frontiers in Plant Science, 2022
Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases.
Eleonora Cominelli, Francesca Sparvoli, Silvia Lisciani, Chiara Forti, Emanuela Camilli, Marika Ferrari, Cinzia Le Donne, Stefania Marconi, Barend Juan Vorster, Anna-Maria Botha, Diana Marais, Alessia Losa, Tea Sala, Emmanuelle Reboul, Katherine Alvarado-Ramos, Boaz Waswa, Beatrice Ekesa, Francisco Aragão, Karl Kunert   +18 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Triticale: A General Overview of Its Use in Poultry Production

Encyclopedia
Triticale, a hybrid of wheat and rye, is one of the most promising grain crops. In terms of productivity, the level of metabolizable energy, and the composition of essential amino acids, triticale surpasses rye and is not inferior to wheat.
Olena V. Gaviley, Oleg O. Katerynych, Igor A. Ionov, Olena O. Dekhtiarova, Darren K. Griffin, Michael N. Romanov   +5 more
doaj   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Effect of processing methods on antinutrients in selected leafy vegetables [PDF]

Nigerian Food Journal, 2010
The effect of different processing methods on the reduction of selected anti-nutrients in ‘Ewuro’ (Vernonia amygdalina), ‘Igbo’ (Solanum  macrocarpon), ‘Ugwu’ (Talferia occidentalis) and ‘Utazi’ (Marsdenia latifolium) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot ...
Adeboye, A.S., Babajide, J. M.
openaire   +2 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source