Results 131 to 140 of about 1,678,572 (264)

Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya, Muhammad Siddiq, Leonard M. P. Rweyemamu, Lilian Daniel Kaale   +3 more
wiley   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source

Nutritional Composition, Phytochemical Profile, and Antioxidant Properties of Improved Peanut (Arachis hypogaea L.) Cultivars Grown in Burkina Faso

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Assessing the nutritional potential and bioactive profiles of new peanut (Arachis hypogaea L.) varieties that are resilient to climate stress and multiple contaminants is essential for promoting their use. This study evaluated the nutritional, bioactive compounds and functional properties of improved peanut cultivars.
Balamoussa Santara, Kabakdé Kaboré, Dominique Ouryagala Sanou, Désiré Ouarro, Aïnattou Ouedraogo, Christophe Dabiré, Omar Coulibaly, Kiessoun Konaté, Mamoudou Hama Dicko   +8 more
wiley   +1 more source

Co-Occurrence and Combinatory Effects of Alternaria Mycotoxins and Other Xenobiotics of Food Origin: Current Scenario and Future Perspectives

, 2019
Mycotoxins are low-molecular weight compounds produced by diverse genera of molds that may contaminate food and feed threatening the health of humans and animals.
Elisabeth Varga, Georg Aichinger, Francesco Crudo, Luca Dellafiora, Gianni Galaverna, Doris Marko, Chiara Dall’Asta   +6 more
core   +1 more source

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Challenges in Food Chemistry

Frontiers in Nutrition, 2015
Michael eRychlik
doaj   +1 more source

A mini review of mycotoxin’s occurrence in food in South America in the last 5 years: research gaps and challenges in a climate change era

Frontiers in Chemical Biology
Mycotoxins are natural metabolites produced by species of filamentous fungi belonging mainly to the genera Aspergillus, Fusarium, Penicillium, and Alternaria, which can grow in various crops and foodstuffs.
Claudia Foerster, Andrea Müller-Sepúlveda, Marina Venturini Copetti, Andrea Alejandra Arrúa, Liliam Monsalve, María Laura Ramirez, Adriana M. Torres   +6 more
doaj   +1 more source

Co-Occurrence of Major Mycotoxins and Emerging Alternaria Toxins in Couscous Marketed in Algeria

Cereal contamination by mycotoxins represents a major food safety concern. This study aimed to assess the co-occurrence of 15 mycotoxins in 50 couscous samples marketed in Algeria using HPLC/FLD and LC-MS/MS techniques.
Paola Giorni, Roberta Battaglia, Dahmane Mohammedi, Sarah Mohammedi-Ameur, Terenzio Bertuzzi, Federico Siboni   +5 more
core   +1 more source

Circular Valorization of Agricultural Residues Into Food‐Grade Single‐Cell Protein via Carbon‐Fixation Fermentation

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source

Effectiveness of mineral adsorbents in reducing mycotoxins in chicken feed [PDF]

openThe bioaccessibility of mycotoxin is an important factor that determines the possible toxicology risk in animals and human health. This term describes the fraction of a contaminant that is released from the food matrix during gastrointestinal ...
PICCOLI, ELISA
core