Results 41 to 50 of about 102,773 (257)

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

Rhizobia diversity and their effect on the distribution of indigenous legumes in the Cape Floristic Region

, 2012
Includes bibliographical references.The Cape Floristic Region (CFR) includes a broad variety of bed rocks and soils are a mosaic of sandstone and shale substrates that give rise to a variety of soil types mainly sandstone, aeolian sands, shale, granite ...
Dlodlo, Oscar
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Carbon footprint of cropping systems with grain legumes and cover crops: A case-study in SW France

, 2018
Agriculture contributes to a significant proportion of global emissions of greenhouse gases (GHG) but can also participate in climate change mitigation.
Nogué-Serra, Irene, Raffaillac, Didier, Plaza-Bonilla, Daniel, Cantero-Martínez, Carlos, Justes, Eric   +4 more
core   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Poor people and poor fields? : integrating legumes for smallholder soil fertility management in Chisepo, central Malawi

, 2011
Soil infertility undermines the agriculture-based livelihoods in Malawi, where it is blamed for poor crop yields and the creation of cycles of poverty.
Kamanga, B.
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Silencing SGO2 by Oxamic Acid Dissociates Glycolysis and BRCA1‐Mediated DNA Repair to Improve the Chemosensitivity of Lung Adenocarcinoma

Exploration, EarlyView.
SGO2 interacts with BRCA1 to inhibit BRCA1 ubiquitination and degradation, thereby promoting BRCA1‐induced DNA damage repair signaling and reducing the chemo sensitivity of LUADa. OA targets glycolysis to disrupt H3K18la‐ and H3K27ac‐mediated chromatin accessibility, repressing SGO2 transcription and subsequently alleviating SGO2‐mediated cancer ...
Xian Lin, Zhidan Hua, Chen Liu, Minxia Yang, Beilei Zhang, Xiaofeng Zhu, Xiao Chen   +6 more
wiley   +1 more source

Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV [PDF]

, 2017
For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods.
Nilesh J. Patel, Patel, N.J., Joseph H.Y. Galani, Jayant G. Talati, Galani, JHY, Talati, JG, Talati, J. G., Patel, NJ, Galani Yamdeu, J.   +8 more
core   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Bioavailability of minerals in legumes [PDF]

British Journal of Nutrition, 2002
The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya proteinper sehas an inhibiting effect on Fe absorption.
openaire   +2 more sources

Fitting legumes into an established farming system

, 2010
Legume crops are an important part of healthy crop rotations. They offer more than just the harvested part: residual N, healthy soil, broken cereal disease cycles, ecological services.
Stoddard, Fred, Nykänen, Arja, Lizarazo, Clara   +2 more
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