Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG) [PDF]
BioResources, 2021 Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein.
Parchami, Mohsen +2 more
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Improve Pasture or Feed Grain? Greenhouse Gas Emissions, Profitability, and Resource Use for Nelore Beef Cattle in Brazil’s Cerrado and Amazon Biomes [PDF]
Animals, 2020 Economic development, international food and feed demand, and government policies have converted Brazil’s natural ecosystems into agricultural land.
Luana Molossi +4 more
doaj +2 more sources
Discussion: Prioritize Perennial Grain Development for Sustainable Food Production and Environmental Benefits [PDF]
, 2023 Perennial grains have potential to contribute to ecological intensification of food production by enabling the direct harvest of human-edible crops without requiring annual cycles of disturbance and replanting.
Palmgren, Michael +28 more
core +1 more source
Research Progress on the Effects of Superheated Steam Treatment on Grain Component Properties, Edible Quality and Storage Characteristics [PDF]
Liang you shipin ke-jiSuperheated steam, as an emerging thermal treatment technology, has garnered significant attention in the field of grain processing due to its high thermal penetration in an oxygen-free environment. This article has reviewed the research progress on the effects of superheated steam treatment on the properties of grain components, edible quality, and ...
DUAN Min, WU Na-na, LIU Kun-lun, TAN Bin
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Aflatoxin B1Contamination of Some Edible Grains Marketed in Nigeria [PDF]
Journal of Chemistry, 2008 This paper presents an assessment of the aflatoxin B1 contamination of some food grains (wheat, millet, Guinea corn, breadfruit and groundnut) from major markets in the Niger Delta region of Nigeria. The concentrations of aflatoxin B1 obtained in the ranges from 17.01‐20.53 µg kg–1 for wheat, 34.00– 40.30 µg kg–1 for millet, 27.22‐36.13 µg kg–1 for ...
S. A. Odoemelam, C. I. Osu
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Evaluation of the Phytochemical Content of Some Edible Grains Marketed in Nigeria [PDF]
Journal of Chemistry, 2009 Five food grains (groundnut, millet, wheat, guinea corn and breadfruit) commonly consumed in Nigeria were evaluated for their phytochemical contents. The results revealed that the grains contained 0.60‐1.24% alkaloid, 0.82‐2.27% flavonoid, 0.03‐0.05% saponin, 0.50‐0.60% tannins, 2.40‐2.80% phenols and 0.17‐0.30% phytic acid.
S. A. Odoemelam, C. I. Osu
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Influence of Hulling, Cleaning and Brushing/Polishing of (Pseudo)Cereal Grains on Compositional Characteristics [PDF]
, 2023 (Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in different ways before consumption.
Marianna Rakszegi +4 more
core +1 more source
Genetic biofortification of wheat with zinc: Opportunities to fine‐tune zinc uptake, transport and grain loading [PDF]
, 2021 Zinc (Zn) is an important micronutrient in the human body, and health complications associated with insufficient dietary intake of Zn can be overcome by increasing the bioavailable concentrations in edible parts of crops (biofortification).
Seneweera, Saman +13 more
core +1 more source
Determination of Triazine Residues in Fruits and Vegetables by Dual-Template Molecularly Imprinted Solid Phase Extraction Combined with High Performance Liquid Chromatography [PDF]
Shipin Kexue, 2023 A new dual-template molecularly imprinted polymer (MIPs) for efficient adsorption of triazines was prepared with cyromazine and melamine as template molecules, and its adsorption performance was evaluated for triazine residues in fruits and vegetables ...
LIU Jianhui, GONG Bichuan, HU Qiuhui, SU Anxiang, XU Hui, XIE Minhao, YANG Wenjian
doaj +1 more source
Food Chemistry: X, 2023 The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.
Yingying Cheng +5 more
doaj +1 more source