Results 141 to 150 of about 130,054 (291)

Forage selection of dairy cows grazing contrasting multispecies swards is influenced by cow characteristics. [PDF]

Vet Anim Sci
Dittmann MT, Hesselmann M, Mesbahi G, Thorne S, Vitra A, Steiner AK, Leiber F.   +6 more
europepmc   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality. [PDF]

Molecules
Smaoui S, Moin A, Chtourou H, Ben Braïek O, Fourati M, Varzakas T.   +5 more
europepmc   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

Health co-benefits of sustainable dietary transitions to reduced red and processed meat intake in the United Kingdom: a modelling study. [PDF]

Eur J Nutr
Eustachio Colombo P, Auclair O, Milner J, Fontan A, Pastorino S, Pires SM, Hesselink A, Löf M, Green R.   +8 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample. [PDF]

Foods
Jakobsen IT, Byrne DV, Andersen BV.
europepmc   +1 more source

Linking grain legumes research in Asia : summary proceedings of the Regional Legumes Network Coordinators' Meeting; 15-17 Dec. 1988, ICRISAT Center, India

, 1989
Meeting: Regional Legumes Network Coordinators' Meeting, 15-17 Dec.
International Crops Research Institute for the Semi-Arid Tropics, Asian Grain Legumes Network
core  

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Freeze structuring unlocks minimal-processing strategies for legume texturization. [PDF]

NPJ Sci Food
Bach A, Perler E, Lemcke LS, Rühs PA.
europepmc   +1 more source