Results 91 to 100 of about 284,727 (303)
Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)
Foods, 2019 Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study
Catrin Tyl +3 more
doaj +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Estimation of growth and financial analysis through the application of Ipil ipil (Leucaena leucocephala) leaf meal as supplements to soybean and fish meal in the diet of juvenile monosex tilapia (Oreochromis niloticus) [PDF]
, 2009 Among plant protein ingredients,ipil ipil (Leucaena leucocephala) leafmeal (ILLM) is considered the most nutritive plant protein source after soybean meal in aquatic feeds.
Barua, Prabal +2 more
core
Food Safety and Health, EarlyView.This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen +5 more
wiley +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
STUDY ON PHYTIC ACID CONTENT IN SOME ROMANIAN CEREAL SEEDS
Journal of Experimental and Molecular Biology, 2018 The phytic acid content of the flour and bran from seeds, belonging to four cereal species, as well as the effect of thermal treatment on this acid was the purpose of this paper. The biological material was represented by dried seeds (moisture content 10%
Marcel Avramiuc
doaj
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran
ToxinsMycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change.
Youngsun Lee +7 more
doaj +1 more source
Uji Aktivitas Antioksidan Dari Ekstrak Bekatul Padi Ketan Merah Dan Hitam (Oryza Sativa L. Var. Glutinosa) Dan Formulasinya Dalam Sediaan Krim [PDF]
, 2016 Rice bran is a by-product of rice milling process that contain bioactive compounds such as tocopherol, tocotrienol, and oryzanol. This study aimed to test the antioxidant activity of the extract of red and black glutinous rice bran (Oryza sativa L.
Fernando, A. (Armon) +2 more
core +1 more source
Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source