Results 41 to 50 of about 221 (127)

A Perennial Green Revolution to address 21st‐century food insecurity and malnutrition

Food and Energy Security, Volume 13, Issue 4, July/August 2024.
Abstract Farming practices of the past century have dramatically increased annual crop yields to unprecedented levels but have consequentially created increasing ecological and public health concerns, posing a long‐term threat to global food security. Soil tillage and chemical inputs perpetuate soil erosion, biodiversity loss, wetlands eutrophication ...
Jacob D. Paul, Tymofiy Lutsiv, Henry J. Thompson   +2 more
wiley   +1 more source

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology

LWT, 2018
Abstract Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150–350 g/kg) was blended with wheat flour
Bigne, Facundo, Puppo, Maria Cecilia, Ferrero, Cristina   +2 more
openaire   +2 more sources

Effect of Thickening Additives and Heat Pump Drying Temperature on Probiotics (Lactobacillus casei) and Physicochemical Properties of Mango Powders

Journal of Food Biochemistry, Volume 2024, Issue 1, 2024.
Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct ...
Nhi Yen Thi Tran, Phat Dao Tan, Nguyen Huu Nghia, Dang Be Nhu, Ngoc Duc Vu, Quy Ngoc Nguyen, Tien Minh Nguyen, Long Bao Huynh, Phong Xuan Huynh, Tung Xuan Tan Nguyen, Duygu Ağagündüz   +10 more
wiley   +1 more source

Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados

Alimentos e Nutrição, 2013
To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to ...
Rosane Liége Alves de SOUZA, Roberta Targino Pinto CORREIA   +1 more
doaj  

Traditional culinary uses, food applications, and potential health benefits of Peruvian Mesquite (Prosopis juliflora, Prosopis pallida), research advances and challenges: a review

Journal of Ethnic Foods
Prosopis trees are leguminous plants that are frequently grown in arid, semiarid, tropical, and subtropical locations due to their remarkable capacity to withstand harsh soil conditions.
Sofía L. Bohórquez-Medina, Andrea L. Bohórquez-Medina, Sandor G. de Lukacs Pereny, Martín Cárdenas-Jarama   +3 more
doaj   +1 more source

Arqueología experimental y valoración nutricional del fruto de algarrobo (Prosopis flexuosa): inferencias sobre la presencia de macrorrestos en sitios arqueológicos Experimental archaeology and nutritional assessment of the fruit of mesquite (Prosopis flexuosa): inferences about the presence of macroremains in archaeological sites

Intersecciones en Antropología, 2012
Los frutos de Prosopis spp. son una importante fuente de alimento tanto para los humanos como para los animales debido a su alto valor nutricional, cuyos componentes clave se encuentran distribuidos en el fruto.
Carina Llano, Andrew Ugan, Alejandra Guerci, Clara Otaola   +3 more
doaj  

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

Asian Journal of Research in Agriculture and Forestry
The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 ...
Ernest Eguono Emojorho, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu, Titus Onucheojo Ochimana   +5 more
openaire   +1 more source

Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread. [PDF]

Heliyon, 2023
Ojeda LGI, Genevois CE, Busch VM.
europepmc   +1 more source

Insects, Plants, and Microorganisms from Dry Lands as Novel Sources of Proteins and Peptides for Human Consumption. [PDF]

Foods, 2023
Ramírez-Guzmán N, Torres-León C, Aguillón-Gutiérrez D, Aguirre-Joya JA.   +3 more
europepmc   +1 more source

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review. [PDF]

Foods, 2022
Olakanmi SJ, Jayas DS, Paliwal J.
europepmc   +1 more source