Results 31 to 40 of about 103,217 (136)
Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product
Journal of Experimental Agriculture International, 2019 Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod.
Neila Lidiany Ribeiro +4 more
openaire +2 more sources
, 2014 Sustainable Built Environments Senior CapstoneThe mesquite-harvesting project at the University of Arizona was in practice from 2011-2013. During the development of the project, students, faculty, and staff were engaged in harvesting, designing ...
Eichenberger, Elondra
core +5 more sources
Corrigendum to “Edible Polymers: Challenges and Opportunities”
, 2022 Journal of Polymers, Volume 2022, Issue 1, 2022.
Subhas C. Shit, Pathik M. Shah
wiley +1 more source
Quantitative analysis of fatty acids in Prosopis laevigata flour
Grasas y Aceites, 2019 Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents.
M. Cruz-Gracida +5 more
doaj +1 more source
Journal of Food Protection, 2015 Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus.
Xuetong, Fan +2 more
openaire +2 more sources
An Aridamerican model for agriculture in a hotter, water scarce world
PLANTS, PEOPLE, PLANET, Volume 2, Issue 6, Page 627-639, November 2020., 2020 Climate change is dramatically restructuring agriculture and damaging crops, food security, and human health, especially in deserts. To radically redesign food systems to buffer against climatic disruptions, we focus on agroecological function, human health, and community well‐being.
Gary Paul Nabhan +13 more
wiley +1 more source
Agroindustrial ScienceLegumes have been an essential part of the human diet for centuries and are a rich source of protein. However, their nutritional content can vary according to species and varieties.
Victoria Guadalupe Aguilar-Raymundo +1 more
core +3 more sources
Future FoodsIdentifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared ...
Zinnia H. González-Carranza +11 more
doaj +1 more source
Pesquisa Agropecuária Brasileira, 2006 O objetivo deste trabalho foi avaliar o desempenho de produtos regionais do Nordeste na alimentação de colônias de abelhas (Apis mellifera), em um período de escassez de floradas. Foram fornecidas dietas às abelhas, contendo 20% de proteína bruta, à base
Fábia de Mello Pereira +5 more
doaj +1 more source
Potential of Underutilized Legumes Toward Nutritional Security and Diversity
Legume Science, Volume 7, Issue 4, December 2025.ABSTRACT Underutilized legumes, known as “forgotten gems,” serve as a potential role in resolving global hunger issues, nutritional imbalance, and sustainability challenges. These include horse gram, winged bean, Bambara groundnut, rice bean, adzuki beans, and hyacinth bean.
Kiranbeer Kaur +3 more
wiley +1 more source