Results 31 to 40 of about 517 (148)

Developing a Measure to Assess General Knowledge for Coeliac Disease

Health Expectations, Volume 29, Issue 2, April 2026.
ABSTRACT Background The importance of establishing knowledge about coeliac disease relates to the increasing incidence of symptomatic individuals who are undiagnosed. Objectives This study aimed to develop and pilot a tool that could be used to measure general knowledge regarding coeliac disease.
Tiffany Lavis, K. Ann Horsburgh, Jacqueline F. Gould, Elizabeth Bingham Thomas   +3 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Valor alimenticio de la pasta de semilla de calabaza para pollos en crecimiento

Revista Mexicana de Ciencias Pecuarias, 1976
Se realizaron cuatro experimentos con pollos de engorda para determinar el valor nutritivo de la pasta de semilla de calabaza. En el primero, con pollos de 7-28 dí­as de edad se utilizó un arreglo factorial 2 X 3 + 1; dietas con 15% de proteí­na a base ...
Ma. Antonia Rossainz H., Fernando Enríquez V., Ernesto Avila G., Augusto Aguilera A.   +3 more
doaj  

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Pasta de canola como suplemento proteico en dietas para la finalización de cerdos

Revista Mexicana de Ciencias Pecuarias, 2012
Rojo GA, Pérez MVG, Bayardo UA, Correa CHJ, Cuarón IJA. Téc Pecu Méx 2001,39(3)179-192. Se condujeron dos experimentos para evaluar la sustitución de pasta de soya por pasta de canola (canola). En el Exp 1, 28 cerdos (63±9.1 kg), alojados individualmente,
Alvaro Rojo Gómez, Víctor Gerardo Pérez Mendoza, Alejandro Bayardo Uribe, Héctor Jairo Correa Cardona, José Antonio Cuarón Ibargüengoytia   +4 more
doaj  

Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea)

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Germination is a simple and effective strategy to improve the nutritional and functional quality of millets. In this study, barnyard millet was germinated for 24, 48, and 72 h to evaluate its impact on nutrient composition, antioxidant properties, antinutritional factors, and functional characteristics.
Aina Chaudhary, Meena Kumari, Rachna Sehrawat, Lokesh Kumar   +3 more
wiley   +1 more source

Comportamiento productivo y respuesta inmune de pollos alimentados con dietas sorgo-soya con y sin aflatoxina y paredes celulares de levadura (Saccharomyces cerevisiae)

Revista Mexicana de Ciencias Pecuarias, 2012
Se realizaron dos experimentos con pollos Ross 308 alimentados con dietas sorgo+ pasta de soya. En el Exp 1, se empleó un diseño completamente al azar con cuatro tratamientos y tres repeticiones de 36 pollos con una duración de 49 días.
Gabriela Gómez Verduzco, Arturo Cortés Cuevas, Carlos López Coello, José Arce Menocal, Carlos Vásquez Pelaez, Ernesto Avila González   +5 more
doaj  

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

Sustainable Development, Volume 34, Issue S2, Page 204-221, March 2026.
ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

Harina de hojas de yuca (manihot esculenta) como fuente de proteína en dietas para pollos de engorda

Revista Mexicana de Ciencias Pecuarias, 1984
Se realizaron dos experimentos con el objeto de sustituir parcialmente a la pasta de soya por niveles altos y bajos de harina de hoja de yuca (HHY) con y sin la suplementación de aceite, respectivamente, en dietas sorgo + soya + harina de pescado, para ...
Rubén C. Aguilera Sosa, Alfredo Arroyo Lara, Juán López, Ernesto Avila G.   +3 more
doaj  

Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This study evaluated the physicochemical and functional properties of commercially produced protein concentrates and isolates from pea, lentil, faba bean, and soybean, using air‐classification and wet fractionation. Protein concentrates showed significant differences in physicochemical and functional characteristics compared with isolates.
Dora Fenn, Ning Wang, Janelle Carlin, Mohsen Kompany‐Zareh, Anusha Samaranayaka, Praiya Asavajaru, Brittany Polley, Pankaj Bhowmik, Fabrice Berrué   +8 more
wiley   +1 more source