Results 81 to 90 of about 42,201 (331)

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]

, 2019
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa, Fernández, Antía, Ginovart Gisbert, Marta, Gordún Quiles, Elena   +3 more
core   +2 more sources

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

High-phytate/low-calcium diet is a risk factor for crystal nephropathies, renal phosphate wasting, and bone loss

bioRxiv, 2019
Phosphate overload contributes to mineral bone disorders associated with crystal nephropathies. Phytate, the major form of phosphorus in plant seeds, is known as an indigestible and negligible in humans. However, the mechanism and adverse effects of high-
O. Kim, C. Booth, Han Seok Choi, Jinwook Lee, J. Kang, June Hur, Hyung Jin Choi, Hyeonjin Kim, J. Auh, Jung-Wan Kim, J. Cha, Young Jae Lee, Cheol Soon Lee, Cheolsoo Choi, Jun-Young Yang, S. Im, Dae Ho Lee, Sun Wook Cho, Young-Bum Kim, K. Park, Young Joo Park, Byung-Chul Oh   +21 more
semanticscholar   +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, EarlyView.
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

Effect of Phytase on In Vitro Hydrolysis of Phytate and the Formation of myo-Inositol Phosphate Esters in Various Feed Materials.

Journal of Agricultural and Food Chemistry, 2019
Phytase is commonly used as a feed enzyme in monogastric animals to increase the bioavailability of phytate phosphorus and other nutrients. The accumulation of myo-inositol phosphate intermediates during phytate degradation in various segments of the ...
J. Hirvonen, J. Liljavirta, M. Saarinen, M. Lehtinen, I. Ahonen, P. Nurminen   +5 more
semanticscholar   +1 more source

Association between high serum ferritin and periodontitis: A population‐based cross‐sectional preliminary study

Journal of Periodontology, EarlyView.
Abstract Background The aim of this study was to investigate the association between high serum ferritin levels and periodontitis considering pathways induced by sociodemographic and behavioral factors, serum inflammation, and metabolic risk. Methods Data from 7283 individuals who participated in the Third National Health and Nutrition Examination ...
Susilena Arouche Costa, Cecilia Cláudia Costa Ribeiro, Ana Regina Oliveira Moreira, Gustavo G. Nascimento, Soraia de Fátima Carvalho Souza   +4 more
wiley   +1 more source

Effect of particle size and microbial phytase on phytate degradation in incubated maize and soybean meal

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

The effect of different processing methods on nutrient retention in African leafy vegetables (fig‐leaf gourd leaves)

JSFA reports, EarlyView.
Abstract Background Inadequate nutrition is a leading factor in global health challenges, particularly in sub‐Saharan Africa, where malnutrition and hunger remain widespread. Fig‐leaf gourd (Cucurbita ficifolia), a nutrient‐dense African leafy vegetable, is readily available to low‐income populations and holds promise for improving micronutrient intake
J. M. Gachoya, A. W. Munyaka, J. O. Kimiywe   +2 more
wiley   +1 more source

The effect of a meat extract on iron absorption in young women : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Palmerston North Campus, New Zealand [PDF]

, 2007
Iron deficiency is a global problem for which determinants and solutions need to be investigated. The first part of this study assessed the iron status and dietary intakes of 85 non vegetarian women aged 18-40 years living in the Manawatu region ...
Beck, Kathryn Louise
core  

Concentration and localization of zinc during seed development and germination in wheat [PDF]

, 2006
In a field experiment, the effect of foliar Zn applications on the concentration of Zn in seeds of a bread wheat cultivar (Triticum aestivum L. cv. Balatilla) was studied during different stages of seed development.
Alloway BJ, Bilinski CA, Cakmak I, Cakmak I, Cakmak I, Greene FC, Grusak MA, Hotz C, Kitagishi K, Lott JNA, Lott JNA, Marschner H, McNary WF, Obata H, Pielichowska M, Powell AS, Welch RM, Welch RM, Yilmaz A, Yilmaz A   +19 more
core   +2 more sources