Results 21 to 30 of about 14,330,171 (316)

Caper (Capparis spinosa L.): An Updated Review on Its Phytochemistry, Nutritional Value, Traditional Uses, and Therapeutic Potential

Frontiers in Pharmacology, 2022
Caper (Capparis spinosa L.) is a perennial shrub of the family Capparaceae, endemic to circum-Mediterranean countries. Caper carries a renowned nutritional value, especially in terms of vitamins and antioxidants related to the occurrence of flavonoids ...
H. Annaz, Yaya Sane, G. Bitchagno, W. Ben Bakrim, Badreddine Drissi, Ismail Mahdi, M. El bouhssini, Mansour Sobeh   +7 more
semanticscholar   +1 more source

Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Trends in Food Science & Technology, 2021
Background Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life.
S. Marçal, A. S. Sousa, Oludemi Taofiq, Filipa Antunes, A. M. Morais, A. Freitas, L. Barros, I. Ferreira, M. Pintado   +8 more
semanticscholar   +1 more source

Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review

Frontiers in Nutrition, 2021
Edible crickets are among the praised insects that are gaining recognition as human food and livestock feed with a potential of contributing to food security and reduction of malnutrition.
H. J. Magara, S. Niassy, M. Ayieko, Mukundi Mukundamago, J. P. Egonyu, C. Tanga, Emily K. Kimathi, Jackton O. Ongere, K. Fiaboe, Sylvain Hugel, M. Orinda, N. Roos, S. Ekesi   +12 more
semanticscholar   +1 more source

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

Foods, 2021
The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their ...
Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji, Shucheng Liu   +8 more
doaj   +1 more source

Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content.

Food Chemistry, 2021
Lettuce is the most consumed leafy vegetable though the most popular varieties have a low nutritional value. Our objective was to accurately quantify vitamin C and anthocyanins in wild relatives, and commercial and traditional varieties. Wild species and
I. Medina-Lozano, J. R. Bertolín, A. Díaz   +2 more
semanticscholar   +1 more source

Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits

International Journal of Environmental Research and Public Health, 2021
Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of ...
Anca-Mihaela Gâtlan, G. Gutt
semanticscholar   +1 more source

Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars

Ciência Rural, 2021
: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the
Andrzej Zybert, Krystian Tarczyński, Halina Sieczkowska, Krzysztof Młynek   +3 more
doaj   +1 more source

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

Foods, 2022
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in
Ahtisham Ali, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu   +9 more
semanticscholar   +1 more source

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

Food Chemistry: X, 2022
In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics.
Shengnan Wang, Qianting Zhang, Pengtao Zhao, Zeqiang Ma, Junxiang Zhang, Wen Ma, Xiaoyu Wang   +6 more
doaj   +1 more source

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.)

Plants, 2022
Pumpkin is a well-known multifunctional ingredient in the diet, full of nutrients, and has opened new vistas for scientists during the past years.
Maria Batool, Muhammad Modassar Ali Nawaz Ranjha, Ume Roobab, Muhammad Faisal Manzoor, Umar Farooq, Hafiz Rehan Nadeem, M. Nadeem, R. Kanwal, H. AbdElgawad, S. A. Al Jaouni, S. Selim, S. Ibrahim   +11 more
semanticscholar   +1 more source