Results 81 to 90 of about 41,237 (318)
Food Frontiers, EarlyView.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
The Plant Genome, 2013 Seed phytate is a repository of P and minerals in soybean [ (L.) Merr.] seeds that limits P and mineral bioavailability for monogastric animals (e.g., humans, swine [], and poultry [especially chicken, ]) due to insufficient digestive tract phytase ...
Jason D. Gillman +2 more
doaj +1 more source
Microorganisms, 2021 A sufficient supply of phosphorus (P) to pigs in livestock farming is based on the optimal use of plant-based phytate and mineral P supplements to ensure proper growth processes and bone stability. However, a high P supplementation might bear the risk of
Henry Reyer +7 more
doaj +1 more source
A Guide to Human Zinc Absorption: General Overview and Recent Advances of In Vitro Intestinal Models [PDF]
, 2020 Zinc absorption in the small intestine is one of the main mechanisms regulating the systemic homeostasis of this essential trace element. This review summarizes the key aspects of human zinc homeostasis and distribution.
Haase, Hajo, Maares, Maria
core +1 more source
Poultry Science, 2018 An experiment was conducted to evaluate phytase supplementation on growth, phytate degradation, and the gene expression of myo‐inositol transporters in 21‐day old broilers.
C. Walk, M. Bedford, O. Olukosi
semanticscholar +1 more source
Future Postharvest and Food, EarlyView.(1) The secondary metabolite profile of coffee beans was determined. (2) Processing affects not only the metabolite profile but also the volatile compound content. (3) Caffeine was the most abundant metabolite in all samples. (4) The fermentation‐roasting treatment improved the metabolite profile, whereas roasting, fermentation and soaking followed by ...
Stephano Tambo Tene +1 more
wiley +1 more source
Effect of variety, growing region and growing season on digestible energy content of wheats grown in Western Australia for weaner pigs [PDF]
, 2004 An experiment was conducted to examine the digestible energy (DE) content for weanling pigs in a cohort of wheats grown in Western Australia, and to establish relationships between DE content and their chemical composition.
Kim, J.C. +3 more
core +1 more source
Food Safety and Health, EarlyView.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
Animal, 2014 The objective of the study was to evaluate the effect of screen size (1, 2 and 3 mm) and microbial phytase (0 and 1000 FTU/kg as-fed) on phytate degradation in maize (100% maize), soybean meal (100% SBM) and maize–SBM (75% maize and 25% SBM) incubated in
M.A. Ton Nu, K. Blaabjerg, H.D. Poulsen
doaj +1 more source
Scientific African, 2022 The impact of traditional processing methods on the phytate, nutritional, functional and rheological quality of flours from sorghum, maize and millet were investigated. The grains were either spontaneously fermented, malted, roasted or unprocessed before
Richard Atinpoore Atuna +3 more
doaj +1 more source