Effect of enset (Ensete ventricosum) varieties and fermentation time on nutritional compositions, antinutritional factors, functional properties, and sensory acceptance of Bulla. [PDF]
Food Sci Nutr, 2023 Bekele H +3 more
europepmc +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. [PDF]
Front Plant Sci, 2022 Cominelli E +18 more
europepmc +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 +3 more
openaire +1 more source
Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.Insects are emerging as sustainable alternatives for ruminants. This systematic review evaluates in vitro and in vivo evidence on insect‐based feeds in ruminant nutrition, discussing their outcomes and elucidating underlying mechanisms. Despite promising effects on rumen fermentation, growth, and product quality, inconsistencies related to insect ...
Navid Ghavipanje +6 more
wiley +1 more source
Amino Acid Composition, Urease Activity and Trypsin Inhibitor Activity after Toasting of Soybean in Thick and Thin Layer [PDF]
, 2009 The objective of this study was to determine amino acid content, urease activity and trypsin inhibitor activity in soybean grain for polygastric animals’ feed aft er toasting with the aim to introduce thick layer in toasting technology.
Ana Matin +5 more
core +1 more source
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source
Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.). [PDF]
Int J Food Sci, 2021 Yegrem L.
europepmc +1 more source
Nutritional evaluation of full-fat soyabean boiled for three time periods [PDF]
, 1996 The nutritional value of full-fat soyabean (FFSB) boiled for three time periods (30) 60) 90 min) was studied in a balanced experiment on rats and a feeding trial with weaner pigs.
Amos Oladipo, Fanimo
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source