Results 31 to 40 of about 952 (112)
Aquaculture Nutrition, Volume 2026, Issue 1, 2026.Due to stagnant production and high cost of fish meal (FM), feed nutritionists are seeking reliable and affordable alternatives. However, low‐FM diets often result in poor palatability, reduced feed consumption (FC), and impaired growth. This study investigates the effects of replacing FM with plant proteins in diets with or without jack mackerel meal (
Yu Jin Sim +10 more
wiley +1 more source
Fermented palm kernel waste with different sugars as substrate for black soldier fly larvae [PDF]
Global Journal of Environmental Science and ManagementBACKGROUND AND OBJECTIVES: The palm industry generates several waste products. Some of this waste, such as palm kernel meal, has not been fully optimized for processing.
R.A. Nugroho +5 more
doaj +1 more source
Safety of Rhizomucor pusillus biomass powder as a novel food pursuant to Regulation (EU) 2015/2283
EFSA Journal, Volume 23, Issue 12, December 2025.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the Rhizomucor pusillus biomass powder as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a filamentous fungus biomass powder. The novel food is intended for use
EFSA Panel on Nutrition +29 more
wiley +1 more source
Analysis of fatty acid compositions and concentrations in the kernel of seven main macadamia cultivars in Yunnan [PDF]
Guoshu xuebao[Objective] Fatty acid is one of the main trait indicators to evaluate the nut quality of macadamia germplasm resources, and also essential nutrients for human health.
DUAN Minxian +8 more
doaj +1 more source
Assessment of genetically modified oilseed rape LBFLFK (application EFSA‐GMO‐DE‐2019‐157)
EFSA Journal, Volume 23, Issue 11, November 2025.Abstract Application EFSA‐GMO‐DE‐2019‐157 (oilseed rape LBFLFK) was submitted to EFSA to be risk assessed as full‐scope, i.e. for import, processing, and food and feed uses, within the EU. Oilseed rape LBFLFK was developed to alter its fatty acid profile and to confer tolerance to imidazolinone herbicides.
EFSA Panel on Genetically Modified Organisms (GMO) +33 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.This study characterized monofloral sunflower bee pollen using palynological, physicochemical, and metabolomic analyses. LC–MS/MS results revealed significantly higher hyperoside levels in the monofloral pollen. The data obtained support the potential of sunflower pollen in functional food formulations.
Nazlıcan Yıldırım, Yusuf Can Gerçek
wiley +1 more source
Advanced Science, Volume 12, Issue 35, September 18, 2025.Tunneling nanotubes facilitate the transfer of long‐chain fatty acids, primarily arachidonic acid, from tumor cells to macrophages, leading to lipid accumulation and activation of the PI3K‐Akt pathway. This drives a shift from the anti‐tumor CD5L⁺ phenotype to a pro‐tumor TREM2⁺ phenotype.
Meiru Chen +7 more
wiley +1 more source
Improving gut functions and egg nutrition with stevia residue in laying hens
Poultry Science: This study aimed to investigate the effect of stevia residue (STER) on the production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology and microbiota of laying hens during the peak laying period.
Mengxuan Tang +10 more
doaj +1 more source
eFood, Volume 6, Issue 3, June 2025.ABSTRACT Oat (Avena sativa) is a health‐promoting food exhibiting prebiotic properties. We invented oat‐based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB).
Ruixue Wen +6 more
wiley +1 more source
Future Postharvest and Food, Volume 2, Issue 2, Page 205-215, June 2025.The storage of rice bran oil, sesame oil, sunflower oil, groundnut oil and mustard oil to sunlight radiations significantly alters their quality and oxidative stability compared to ambient dark conditions by increasing their total oxidation, free fatty acid value and reducing their induction time.
Fabrice Tonfack Djikeng +4 more
wiley +1 more source