Results 301 to 310 of about 13,327,614 (362)

Canola/rapeseed protein – nutritional value, functionality and food application: a review

Critical reviews in food science and nutrition, 2020
Plant-based diet and plant proteins specifically are predestined to meet nutritional requirements of growing population of humans and simultaneously reduce negative effects of food production on the environment.
A. Chmielewska, M. Kozłowska, D. Rachwał, P. Wnukowski, R. Amarowicz, E. Nebesny, J. Rosicka-Kaczmarek   +6 more
semanticscholar   +1 more source

A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana

Food reviews international (Print), 2020
Products from natural sources are being used from thousands of years. Banana is famous for its traditional, medicinal, and nutritional uses. It is rich in carbohydrates (22.84 g/100 g), provides energy about 370 kJ/100 g and it is considered to be one of
Muhammad Modassar Ali Nawaz Ranjha, Shafeeqa Irfan, M. Nadeem, S. Mahmood   +3 more
semanticscholar   +1 more source

Nutritive Values of Shrimp Flour

Nature, 1966
THIS communication presents some new data and ideas concerning the chemical constituents and potential uses for shrimp of the south Atlantic Ocean, and points the way to further systematic investigations of the links in selected food chains, such as that of phytoplankton→zooplankton→fishery resources.
P R, Burkholder, L M, Burkholder, P, Centeno   +2 more
openaire   +2 more sources

Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

Trends in Food Science & Technology, 2023
Ye Li, Shengyang Ji, Tao Xu, Yongheng Zhong, Minghao Xu, Yuqi Liu, Mingjun Li, Bei Fan, Fengzhong Wang, Jianbo Xiao, Baiyi Lu   +10 more
semanticscholar   +1 more source

Nutritive values of oilssed proteins

Journal of the American Oil Chemists' Society, 1970
AbstractA protein seldom serves independently as a source of dietary amino acids—it works in concert with other proteins. Hence, the most important characteristic of each protein in the diet is its ability to fill gaps between the quantities of essential amino acids needed and those supplied by other foods.
openaire   +2 more sources

The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review

Plant Foods for Human Nutrition, 2021
Roberta Fontanive Miyahira, Jean de Oliveira Lopes, A. E. Antunes   +2 more
semanticscholar   +1 more source

Single cell protein: Sources, mechanism of production, nutritional value and its uses in aquaculture nutrition

Aquaculture, 2021
M. Sharif, Muhammad H Zafar, A. I. Aqib, M. Saeed, M. Farag, M. Alagawany   +5 more
semanticscholar   +1 more source

Cultivation, Nutritional Value, and Health Benefits of Dragon Fruit (Hylocereus spp.): a Review

, 2021
F. Hossain, S. Numan, S. Akhtar
semanticscholar   +1 more source

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

Journal of Agricultural and Food Chemistry, 2002
Veronica Dewanto, Xianzhong Wu, K. K. Adom, R. Liu   +3 more
semanticscholar   +1 more source

Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

, 2021
S. Marçal, M. Pintado
semanticscholar   +1 more source