Results 21 to 30 of about 2,093 (180)

Analytical approach to assess anti-nutritional factors of grains and oilseeds: A comprehensive review

Journal of Agriculture and Food Research, 2023
This review aims to explore the various antinutritional factors found in grains and oilseeds, their sources, and the different methods employed to mitigate their effects.
Pushpanjali Purohit, Hrithik Rawat, Nitigya Verma, Sadhna Mishra, Akhilesh Nautiyal, Anshul, Shruti Bhatt, Nehul Bisht, Kashish Aggarwal, Anurag Bora, Himanshu Kumar, Priyanka Rawal, Atul Kumar, Rishiraj Kapoor, Jyoti Sehrawat, Muzamil Ahmad Rather, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Manpreet Singh Preet, Avinash Kumar Jha, Arun Kumar Gupta   +21 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

In order to lower the antinutritional activity of serine protease inhibitors, we need to understand their role in seed development

Frontiers in Plant Science, 2023
Proteases, including serine proteases, are involved in the entire life cycle of plants. Proteases are controlled by protease inhibitors (PI) to limit any uncontrolled or harmful protease activity. The role of PIs in biotic and abiotic stress tolerance is
Juan Vorster, Willem van der Westhuizen, Gedion du Plessis, Diana Marais, Francesca Sparvoli, Eleonora Cominelli, Emanuela Camilli, Marika Ferrari, Cinzia Le Donne, Stefania Marconi, Silvia Lisciani, Alessia Losa, Tea Sala, Karl Kunert   +13 more
doaj   +1 more source

Antinutrient removal in yellow lentils by malting

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDTo improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti‐nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten‐free fresh egg pastas ...
Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante, Mauro Moresi   +3 more
openaire   +3 more sources

Antinutrient contents of watermelon seeds [PDF]

MOJ Food Processing & Technology, 2018
Watermelon Citrullus lanatus seeds are often discarded while the fruit is eaten However previous studies have shown watermelon seeds as considerable source of food for human nutrition and health In the present study seeds of three varieties of watermelons Kaolak Crimson sweet and Sugar baby were analysed for their moisture content and antinutrients ...
Philip W Addo, Jacob K Agbenorhevi, David Adu-Poku   +2 more
openaire   +1 more source

Changes in final weight, survival and fatty acids composition of Caspian brown trout (Salmo trutta caspius) fed gamma-irradiated and fermented soybean meal [PDF]

تغذیه آبزیان, 2016
This study aimed to evaluate the effects of replacing fish meal with gamma-irradiated and fermented, or a combination of irradiation and fermentation soybean meal on average final weight, survival and fatty acid composition of Caspian brown trout (Salmo ...
Ebrahim Sotoudeh, Jamshid Amiri Moghaddm, Gholam Reza Shahoseini, Dara Bagheri   +3 more
doaj   +1 more source

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

Foods, 2022
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f.
Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu   +5 more
doaj   +1 more source

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation, 2022
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo   +6 more
doaj   +1 more source

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Foods, 2020
Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties ...
Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini   +10 more
doaj   +1 more source

Antinutrients in Plant-based Foods: A Review [PDF]

The Open Biotechnology Journal, 2019
Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements.Nutrients are associated with ...
Aneta Popova, Dasha Mihaylova
openaire   +1 more source