Results 161 to 170 of about 187,364 (305)

Legume intake on gut microbiome and glycemia in type 2 diabetes management: narrative review. [PDF]

Front Nutr
Hossain MA, Agyei D, Reynolds AN, Kebede B.   +3 more
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSL. [PDF]

NPJ Sci Food
Ata SM, Hussein AMS, Mostafa S.
europepmc   +1 more source

Selenium biofortification of pea (Pisum sativum L.) microgreens through seed priming: Effects on agronomic performance and nutritional quality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenium (Se) deficiency is a widespread nutritional problem. Agronomic biofortification of microgreens through seed nutripriming is a promising approach to enhance Se intake. Microgreens, comprising nutrient‐dense foods that can be produced year‐round, are ideal targets for biofortification and may help alleviate malnutrition. This
Cátia Magalhães, Matilde Rodrigues, José Pinela   +2 more
wiley   +1 more source

Genome-Wide Identification and Characterization of the DOF Gene Family and Gene Expression Pattern Analysis in Five Legume Species. [PDF]

Genes (Basel)
Nie C, Zhang H, Song J, Xu G, Wang R.
europepmc   +1 more source

Contrasting CO2‐response strategies in Pardina lentils: Yield maximization in a commercial cultivar and seed composition adjustment in a landrace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Assessing crop's responses to elevated carbon dioxide (eCO2) is crucial for global food security. This study examines the impact of eCO2 (700 μmol mol−1) on the cultivars of lentil (Lens culinaris), local Pardina Verde Rayada lentil (PVRL), and commercial Pardina lentil (PL) in terms of the productivity and nutritional composition ...
Mohammad Abdullah, Idoia Garmendia, Cristina Mallor, Nieves Goicoechea, Johann Martínez‐Lüscher   +4 more
wiley   +1 more source

The LO-VEg Project-A School-Based Nudging and Communication Intervention to Promote Vegetable and Legume Consumption: Preliminary Evidence from an Ecological Study in Italian Primary Schools. [PDF]

Nutrients
Mattoni S, Dragoni B, Mongardini FM, Koutentakis M, Celestini A, Goyal A, Tolone S, Perez-Bonet A, Docimo L, Oviedo RJ.   +9 more
europepmc   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Transnational survey data on European farmers and consumers attitudes towards legumes adoption. [PDF]

Data Brief
Fiestas-Flores J, Kokkini M, Vollheyde AL, Cassiano P, Antonopoulos N, Franssen M, Negussu M, Oliveira RS, Sanchez L, Vasiljevic M, Goñi M, Tataridas A, Freitas H, Martinelli F, Moonen AC, Schalke W, de Jong D, Agnioli L, Travlos I, Koessler AK.   +19 more
europepmc   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source