Results 171 to 180 of about 42,201 (331)
Online monitoring of phytate content in plant residuals during wet-treatment
Scientific ReportsThe occurrence of organically bound phosphorus (P) as phytate in plant-based feeding material is a challenge for livestock farming due to limited utilization during the digestion by the animal.
Niklas Widderich +2 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
Autolysis of Rice Bran Phytate in Long-Term Study on Batch Fermentor [PDF]
, 2017 Abd. Elaziem Farouk . +4 more
openalex +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu +3 more
wiley +1 more source
Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum) [PDF]
, 2010 Marshall Arebojie Azeke +3 more
openalex +1 more source
Fermented Rice Bran: A Promising Therapeutic Agent Against High‐Fat Diet‐Induced Metabolic Disorders
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Fermented rice bran (FRB) has nutritional quality and antioxidant properties higher than nonfermented rice bran (NFRB). Supplementation of FRB for 8 weeks decreased body weight gain by 3.5%, blood sugar levels by 2.03 mmol/L, and liver fat, as well as improved cognitive function and lipid profile, which was associated with downregulation of hepatic ...
Afroza Sultana +5 more
wiley +1 more source
JSFA reports, Volume 6, Issue 1, Page 4-13, January 2026.Abstract Background and Objective Quantifying phytic acid in complex or fermented foods is essential for assessing nutritional quality. Conventional enzymatic assays often overestimate phytic acid due to nonspecific hydrolysis of phosphorylated compounds.
Neda Rousta, Mohammad J. Taherzadeh
wiley +1 more source
Future FoodsThe increasing demand for plant-based ingredients motivates the need for sustainable processing of oil-rich seeds, simultaneously obtaining oil bodies (OBs) and protein fractions.
Mauricio Oyarzún +5 more
doaj +1 more source
Improving the Bioavailability of Seed Phosphorous in Low Phytic Acid Soybean Mutants [PDF]
Electronic Journal of Plant Breeding, 2012 Phytic acid, the heat stable anti-nutritional factor forms 75% of the total Phosphorous (P) in soybean seeds. It acts as strong chelatingagent binding to metal ions reducing the bioavailability of Fe, Zn, Mg and Ca in human and non-ruminant livestock. In
Ashok Badigannavar and J. G. Manjaya
doaj
Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.Comparison of the effects of cow's milk and transgenic soy‐based beverages on bone health in BALB/c mice. Cow's milk promoted higher trabecular density; improved bone structure; and increased osteocalcin, calcium, and phosphorus levels. The non‐transgenic soy beverage led to reduced cortical thickness and increased diaphysis diameter, while the ...
Eduarda Pires Costa +8 more
wiley +1 more source