Results 51 to 60 of about 4,598 (202)

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus

Fermentation
The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these
Andrés Álvarez, Leidy Y. Rache, Sandra Chaparro, María H. Brijaldo, Luis Miguel Borras, José J. Martínez   +5 more
doaj   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Effect of processing methods on the nutrient, antinutrient, functional, and antioxidant properties of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Journal of Agriculture and Food Research
Pigeon pea (Cajanus cajan) is an important grain legume in tropical regions, including Ethiopia. Yet its nutritional value is often limited due to the presence of antinutritional factors and limited studies on how traditional processing methods affect ...
Abdulmajid Haji, Tilahun A. Teka, Tizazu Yirga Bereka, Tess Astatkie, Henock Woldemichael Woldemariam, Markos Makiso Urugo   +5 more
doaj   +1 more source

Evaluation of Liver Damage and Herbal Detoxification of Coral Reef Fish Caused by Ammonia Stress

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
Slybum marianum can reduce ammonia stress and enhance liver protection in marine fish. ABSTRACT Ammonia nitrogen can cause serious toxicological damage to fish and cause fish death. This study focused on liver damage caused by ammonia nitrogen stress in coral reef fish and used herbal extracts to improve ammonia poisoning and prevent liver tissue ...
Wei‐Ting Sun, You‐Ren Lai, De‐Sing Ding, Chih‐Hung Pan   +3 more
wiley   +1 more source

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

Animals
Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly.
Laura S. David, Catootjie L. Nalle, M. Reza Abdollahi, Velmurugu Ravindran   +3 more
doaj   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Differences in the nutritional quality of improved finger millet genotypes in Ethiopia

Scientific Reports
Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved ...
Demeke Teklu, Dawd Gashu, Edward J. M. Joy, Elizabeth H. Bailey, Lolita Wilson, Tilahun Amede, Martin R. Broadley   +6 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets

Food Chemistry Advances
This study evaluates the impact of germination (12–60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications.
Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi   +1 more
doaj   +1 more source