Results 91 to 100 of about 13,492 (234)

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Micellar electrokinetic capillary chromatography—Synchronous monitoring of substrate and products in the myrosinase catalysed hydrolysis of glucosinolates [PDF]

, 2006
A micellar electrokinetic capillary chromatography (MECC) method has been developed for monitoring the myrosinase catalysed hydrolysis of 2-hydroxy substituted glucosinolates and the simultaneous formation of the corresponding degradation products ...
Bellostas, Natalia, Sorensen, Hilmer, Sorensen, Jens Christian   +2 more
core   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Physicochemical, functional, and antinutritional properties of fermented Bambara groundnut and sorghum flours at different times

Food Chemistry Advances
This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours.
Sunday Samuel Sobowale, Oluwaseun Peter Bamidele, Janet Adeyinka Adebo   +2 more
doaj   +1 more source

Sainfoin – New Data on Anthelmintic Effects and Production in Sheep and Goats [PDF]

, 2012
Gastrointestinal nematodes (GIN) are one of the most important problems affecting health and therefore performance and welfare in small ruminant husbandry.
Amsler, Z., Heckendorn, F., Krenmayr, I., Maurer, V., Perler, E., Probst, J., Schwery, M., Volken, H., Werne, S., Zaugg, C.   +9 more
core  

Appraisal of maize germplasm for identification of nutritionally rich nutraceutical genotypes [PDF]

, 2016
Thirty maize genotypes were characterized for their nutritional, antinutritional and nutraceutical traits for identification of elite germplasm rich in beneficial characteristics.
Kaur, K., Kaur, R.
core   +1 more source

Alfalfa‐Based Dehydrated Silage Pellet as a Source of Nutrients in Laying Hens: I. Effects on Animal Performance and Egg Quality

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Alfalfa‐based silage pellets (ABSP) showed significant results regarding production performance, yolk colour and ω‐3 (PUFAs), as well as the ratio ω‐6/ω‐3 (p < 0.05). The ABSP group also exhibited a higher abundance of beneficial bacteria and a lower abundance of pathogenic bacteria compared to the control group (p < 0.05).
Abbas Hamim, Sylvestre Habimana, Eric Hatungimana, Georges Daube, Bernard Taminiau, Caroline Douny, Jean‐Luc Hornick, Isabelle Dufrasne   +7 more
wiley   +1 more source

Antinutritional factors in human food

, 2019
Fatores antinutricionais são compostos oriundos do metabolismo secundário das plantas, presentes numa extensa variedade de alimentos de origem vegetal. Este trabalho teve como objetivo pesquisar os diversos fatores antinutricionais, em especial o ácido cianídrico, o ácido fítico e o ácido oxálico, presentes nos alimentos do nosso dia a dia, as ...
Higashijima, Neide Setsuco, Lucca, Alessandra, Rebizz, Luana Rurico Higashijima, Rebizzi, Leila Mary Higashijima   +3 more
openaire   +1 more source

Evaluation of antinutritional factors of selected varieties ofPhaseolus vulgaris

Journal of the Science of Food and Agriculture, 1999
The antinutrient composition of 19 varieties of Phaseolus vulgaris (L) grown in different localities of Spain was determined. Moreover, eight of the 19 varieties were grown in two different environmental areas with the aim of studying the influence of variety and environment on antinutrients and the existence of relationships between some ...
Burbano, C., Muzquiz, M., Ayet, G., Cuadrado, C., Pedrosa, M. M.   +4 more
openaire   +2 more sources

Developing Indigenous Plant‐Enriched Yogurt to Enhance Iron Solubility—A Collaboration With Senegalese Women Farmers

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Chidimma Ifeh, Edwin Allan, Aliou Ndiaye, Mary P. Miles, Wan‐Yuan Kuo   +4 more
wiley   +1 more source