Results 101 to 110 of about 13,766 (247)

Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition

Journal of Food Quality
Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy-free or plant-based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences ...
Surabhi Pandey, Anurag Singh
doaj   +1 more source

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]

, 2016
This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina, Palavecino, Pablo Martín, Penci, Maria Cecilia, Ribotta, Pablo Daniel   +3 more
core   +1 more source

Harnessing allelic variation to improve the protein content and amino acid profiles of food legumes

Crop Science, Volume 66, Issue 3, May/June 2026.
Abstract The growing demand for safe and nutritious foods places unprecedented demands on agriculture. Widespread malnutrition in the Global South could be minimized by including legumes in predominantly cereal‐based cropping systems. Regular legume consumption provides multiple health benefits to humans, positively impacts soil health and microbiome ...
Sangam L. Dwivedi, Bekele G. Kelbessa, Ramesh R. Vetukuri, Rodomiro Ortiz   +3 more
wiley   +1 more source

Cocoa Pod Husk Meal as a Feed Ingredient for Livestock

Food and Energy Security
Cocoa pod husk (CPH) is a by‐product of cocoa. Whilst this by‐product is converted into animal feed in some countries, it is largely left to decompose and cause environmental issues in most South Pacific countries, including Vanuatu.
Sandy Hoffman Mael
doaj   +1 more source

Toxic compounds and antinutritional factors in foods: a review

Food Materials Research
Toxic compounds and antinutritional factors are present in food. These compounds, which can be naturally occurring or arise due to technological, storage, or transportation processes, have the potential to bioaccumulate and cause acute or chronic ...
Jose Armando Narvaez-Padilla, Gerardo Díaz-Godínez, Moisés Eluzaí Rodríguez-Requenes, Rubén Díaz   +3 more
doaj   +1 more source

Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors [PDF]

, 2017
The object of research is the biological value of the protein-fat base for athletes, workers of heavy physical labor, military personnel, depending on the conditions of its preliminary processing.
Belinska, Anna, Bochkarev, Sergiy, Krichkovska, Lidiya, Petrov, Serhii, Petrova, Iryna, Varankina, Oleksandra   +5 more
core   +1 more source

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

Use of microwaves to improve nutritional value of soybeans for future space inhabitants [PDF]

Whole soybeans from four different varieties at different moisture contents were microwaved for varying times to determine the conditions for maximum destruction of trypsin inhibitor and lipoxygenase activities, and optimal growth of chicks.
Singh, G.
core   +1 more source

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +1 more source

Effects of Natural Fermentation Time on Chemical Composition, Antioxidant Activities, and Phenolic Profile of Cassava Root Flour

Applied Sciences
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h).
Oluwaseun Peter Bamidele
doaj   +1 more source