Results 81 to 90 of about 6,781 (227)

Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

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, You-Jiang Feng, Ying-Jang Lai, Nan-Wei Su   +3 more
doaj   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

Fermentation
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM
Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga, Damian Józefiak   +3 more
doaj   +1 more source

Effect of Manihot Esculenta C. Leaf Extract Additive on the Zinc Electroplating on Mild Steel in Acid Chloride Solution [PDF]

, 2014
The plating quality effect of manihot esculenta c. (cassava) leaf extract as addition agent on the electroplating of zinc on mild steel in acid chloride solution was investigated in the laboratory.
Loto, C. A., Loto, R. T., Olofinjana, A.
core   +1 more source

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Legume Science
This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations.
Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale   +5 more
doaj   +1 more source

Factors influencing micronutrient bioavailability in biofortified crops [PDF]

, 2017
Dietary and human factors have been found to be the major factors influencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortified crops.
Ariza-Nieto, Bechoff, Bechoff, Bechoff, Bechoff, Bechoff, Bechoff, Bechoff, Bengtsson, Bengtsson, Berni, Bhullar, Borel, Borel, Borel, Borrill, Bouis, Brackmann, Burt, Carvalho, Carvalho, Cercamondi, Citelli, Clemens, Failla, Failla, Failla, Failla, Finkelstein, Fitzpatrick, Frano, Frano, Gannon, Gibson, Gomes, Grune, Haas, Hagenimana, Haskell, Hotz, Htet, Islam, Jaarsveld, Jaarsveld, Jamil, Jiang, Kidmose, Kodkany, Leung, Li, Li, Lietz, Lietz, Liu, Low, Lucca, Michelazzo, Mills, Mondloch, Mugode, Mulokozi, Muzhingi, Oliveira, Oliveira, Pereira, Petry, Petry, Petry, Petry, Pillay, Pinkaew, Platel, Ribaya-Mercado, Roodenburg, Roodenburg, Rosado, Rosado, Saltzman, Schweiggert, Shahzad, Suri, Tako, Talsma, Tang, Tang, Tang, Tanumihardjo, Tanumihardjo, Thakkar, Thakkar, Trumbo, Vimala, Waltz, West, Zhu, Zimmermann   +95 more
core   +1 more source

From Supramolecular Order to Device Performance in Langmuir–Blodgett and Langmuir–Schaefer Films

ChemNanoMat, Volume 12, Issue 5, May 2026.
This review delves into the theoretical fundamentals and key methods for the electrical and electrochemical characterization of Langmuir–Blodgett (LB) and Langmuir–Schaefer (LS) films, with a particular emphasis on the precise nanostructuring control these techniques offer. By analyzing a selection of influential studies—ranging from early foundational
Maria Luisa Braunger, Edilene Assunção da Silva, José Diego Fernandes, Neri Alves, Carlos J. L. Constantino, Clarissa de Almeida Olivati, Priscila Alessio   +6 more
wiley   +1 more source

Valuation of nutritional, antinutritional, antioxidant and sensorial characteristics of thermal and non-thermal processed Cucumis callosus L. powder

Discover Food
Kachri (Cucumis callosus Rottl.) is nutrient-dense yet underutilized due to its antinutrients and strong astringent flavor. Four mild processing routes were evaluated: ultrasonication, microwave heating, blanching, and alkali soaking, against raw kachri ...
Jaza Maqbl Alshammari, Muhammad Waseem, Robert Mugabi   +2 more
doaj   +1 more source

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

Biology and Life Sciences Forum
Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ±
Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel, Olaide Ruth Aderibigbe   +2 more
doaj   +1 more source