Results 121 to 130 of about 28,009 (245)

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

U.S. Patent Literature Survey of Agrobacterium-Mediated Transformation of Sweet Potato (Ipomoea Batatas) [PDF]

, 2007
A team of researchers and patent information scientists at Franklin Pierce Law Center were asked to evaluate the patent and literature landscape related to the Agrobacterium-mediated transformation in sweet potato with respect to the U.S.
Cavicchi, Jon R., Kowalski, Stanley P., Murthy, J. Jaya, Vartak, Rahul R.   +3 more
core   +1 more source

Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Nutritional assessment and toxicological evaluation of M. sinesis and A. villosus. ABSTRACT The Chakma indigenous community in Bangladesh traditionally uses Allophylus villosus and Mycetia sinensis as wild food plants with therapeutic benefits against diabetes, pain, and other ailments.
Md. Nur Kabidul Azam, Md Nasir Ahmed, Md. Rafiqul Islam, Md. Iqbal Hossain, Mohammad Shahedur Rahman, Md. Nazmul Hasan   +5 more
wiley   +1 more source

Oligosaccharides, phytate and trypsin inhibitors in sweet lupine seeds (Lupinus angustifolius L.) and commercial products derived from them

Discover Food
Lupine seeds (Lupinus angustifolius) are increasingly recognized as a valuable source of plant-based protein for human nutrition. Similar to other legumes, lupines contain antinutrients.
Benno F. Zimmermann, Timo Heinrichs, Hedwig Heuser, Ismail-Hakkı Acır, Ute Schweiggert-Weisz   +4 more
doaj   +1 more source

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study aims to enhance the nutritional quality of maize porridge, a popular meal in many developing countries, by adding soybean and ripe plantain flours which are rich in protein and β‐carotene, respectively. The addition of soybean and ripe plantain to form composite flour did not affect water binding, swelling power, and viscosity compared to ...
Gifty Serwaa Otoo, Nazir Kizzie‐Hayford, Rosemond Godbless Dadzie, Salifu Seidu‐Larry, Claudia Asantewaa Gyimah, Vivianne Geraldo, Sandra Ama Kaburi, Francis Padi Lamptey, Isaaca Adade, Jerry Ampofo‐Asiama   +9 more
wiley   +1 more source

Genetic parameters and combined selection for phosphorus, phytate, iron, and zinc in Mesoamerican common bean lines

Ciência e Agrotecnologia
The development of common bean cultivars that contain satisfactory minerals and phytate concentrations for the different nutritional requirements of consumers is a new strategy of breeding programs.
Nerinéia Dalfollo Ribeiro, Skarlet De Marco Steckling, Henrique Caletti Mezzomo, Iuri Paulo Somavilla   +3 more
doaj   +1 more source

Fonio. Upgrading quality and competitiveness of fonio for improved livelihoods in West Africa : First activity report [PDF]

, 2007
Traditional cereals constitute the staple diet of many African populations and regions, especially in the most isolated rural areas, and play an essential role in providing food for the poorest populations. They are well suited to local conditions, being
Cruz, Jean-François
core  

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source

Phytic Acid, Protein, and Oil Contents and Their Relationship With Seed Quality During Seed Maturation of Bambara Nut (Vigna subterranea (L.) Verdc.) Landraces

Legume Science
Phytic acid, proteins, and oils are seed storage compounds that play a role in germination and seedling growth and may determine seed quality. The pattern of accumulation of these compounds and the relationship of their contents with the seed quality of ...
Gerard Oballim, Wilson R. Opile, Julius O. Ochuodho   +2 more
doaj   +1 more source

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Yengus Lake Cherinet, Mesfin Wogayehu Tenagasahw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Behailu Bisenebit Mossie, Zenamarkos Bantie Sendekie   +6 more
wiley   +1 more source