Results 1 to 10 of about 202,254 (268)

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Foods, 2022
After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain ...
Marta Giavoni, María José Villanueva-Suárez, Rocío De la Peña-Armada, Alejandra Garcia-Alonso, Inmaculada Mateos-Aparicio   +4 more
doaj   +3 more sources

Evaluation of Differently Processed Maggot (Musca domestica) Meal as a Replacement for Fishmeal in Broiler Diets

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2023
The high cost of imported fishmeal as animal protein source is one of the limiting factors in raising broiler chickens particularly in Nigeria. Maggots are housefly larvae that are rich in protein which could be used as alternative to fishmeal in broiler
Opeyemi Olutayo Ajiboye, Sadiq Gbolagade Ademola, Kolapo Kabir Arasi, Muritala Daniel Shittu, Akinyinka Olu Akinwumi, Mary Eniola Togun   +5 more
doaj   +1 more source

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

Horticulturae, 2022
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries.
Manoj Kumar, Deepak Chandran, Maharishi Tomar, Deep Jyoti Bhuyan, Simona Grasso, Amanda Gomes Almeida Sá, Bruno Augusto Mattar Carciofi, Radha, Sangram Dhumal, Surinder Singh, Marisennayya Senapathy, Sushil Changan, Abhijit Dey, Ravi Pandiselvam, Dipendra Kumar Mahato, Ryszard Amarowicz, Sureshkumar Rajalingam, Marthandan Vishvanathan, Lejaniya Abdul Kalam Saleena, Mohamed Mekhemar   +19 more
doaj   +1 more source

Evaluation of Salicornia bigelovii Germplasm for Food Use in Egypt and the United Arab Emirates Based on Agronomic Traits and Nutritional Composition

Plants, 2022
Climate change significantly aggravates the quality of soil and water, especially in desert regions such as the United Arab Emirates (UAE) and Egypt concluding in an alarming increase in salinity in the reservoirs of the natural resources. Saline farming
Dionysia-Angeliki Lyra, Anitha Raman, Aly Hozayen, Rashyd Zaaboul, Fouad O. Abou-Zaid, Ahmed El-Naggar, Sherine Mansoor, Henda Mahmoudi, Khalil Ammar   +8 more
doaj   +1 more source

The Effects of Plant Growth-Promoting Bacteria with Biostimulant Features on the Growth of a Local Onion Cultivar and a Commercial Zucchini Variety

Agronomy, 2021
The reduction of chemical inputs due to fertilizer and pesticide applications is a target shared both by farmers and consumers in order to minimize the side effects for human and environmental health.
Giorgia Novello, Patrizia Cesaro, Elisa Bona, Nadia Massa, Fabio Gosetti, Alessio Scarafoni, Valeria Todeschini, Graziella Berta, Guido Lingua, Elisa Gamalero   +9 more
doaj   +1 more source

Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest Europe

Foods, 2021
This study aimed to map the nutritional profile and bioactivities of five microalgae that can be grown in Northwest Europe or areas with similar cultivation conditions.
Joran Verspreet, Lise Soetemans, Caoimhe Gargan, Maria Hayes, Leen Bastiaens   +4 more
doaj   +1 more source

Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production

Plants, 2022
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties
Veronika Valková, Hana Ďúranová, Michaela Havrlentová, Eva Ivanišová, Ján Mezey, Zuzana Tóthová, Lucia Gabríny, Miroslava Kačániová   +7 more
doaj   +1 more source

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

Plants, 2023
One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice.
Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa   +2 more
doaj   +1 more source

Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products

Foods, 2022
Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them ...
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, Florentina-Daniela Munteanu   +3 more
doaj   +1 more source

Impact of the Cardiovascular Health Integrated Lifestyle Diet on nutritional profile and dietary compliance in Ukrainian pediatric patients with heterozygous familial hypercholesterolemia

Zdorovʹe Rebenka, 2022
Background. Hypercholesterolemia is a risk factor for atherosclerosis and cardiovascular disease; it is also a significant contributor to mortality from major adverse cardiovascular events. Medical nutrition therapy and proper physical activity level are
T. Marushko, T. Kurilina, Y.-E. Kulchytska   +2 more
doaj   +1 more source