Results 91 to 100 of about 3,883 (216)

Effects of thermo-mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour

Frontiers in Sustainable Food Systems
The objective of this study was to subject Sacha inchi (TA) kernels to mechanical (TST), thermo- mechanical (TCT), and chemical (TMH) processes with the aim of obtaining cakes with a high protein content.
Ruby Aracely Narváez Cadena, Diego Fernando Roa Acosta, Jesús Eduardo Bravo Gómez   +2 more
doaj   +1 more source

Unveiling contrasting iron efficiency strategies in common bean (Phaseolus vulgaris L.) genotypes under iron deficiency

Plant Biology, EarlyView.
Common bean genotypes differ in their iron acquisition through distinct Strategy I responses and root exudation patterns. Abstract Iron (Fe) deficiency in food crops, particularly on calcareous soils, limits productivity and human nutrition. This study investigated two common bean (Phaseolus vulgaris) genotypes, Guaymí (high Fe‐accumulating, HI) and ...
F. X. Rucamumihigo, U. Ludewig, A. Hernández‐Pridybailo, I. Cakmak, N. J. Maywald   +4 more
wiley   +1 more source

Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

Microorganisms
This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive ...
Havva Polat Kaya, Burcu Kaya, Necati Barış Tuncel, Gulay Ozkan, Esra Capanoglu, Seedhabadee Ganeshan, Mehmet Caglar Tulbek   +6 more
doaj   +1 more source

Loss of zinc from zinc‐biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh

Journal of the Science of Food and Agriculture, Volume 106, Issue 13, Page 8202-8209, October 2026.
Abstract BACKGROUND Zinc‐biofortified rice has the potential to provide a sustainable solution for zinc deficiency, particularly in Asian countries where rice is the primary staple food. However, cooking of raw rice is associated with some loss of micronutrients, including zinc.
Prasenjit Mondal, Melaku Engidaw, Habibul Bari Shozib, Md. Mariful Islam, Abdullah Al Mahim, Hai N Phung, Sabuktagin Rahman, Malay Kanti Mridha, Faruk Ahmed   +8 more
wiley   +1 more source

Untangling Inositol (Pyro)Phosphate Biology Through Emerging Technologies

Advanced Science, Volume 13, Issue 50, 7 September 2026.
Inositol (pyro)phosphates represent a vital class of intracellular messengers that govern multiple biological processes. The last decade has experienced a surge of interest in the functions of this class of signaling molecules, primarily due to the introduction of several innovative analytical technologies.
Adolfo Saiardi, Mengsi Lu, Yue Zhang, Anuj Shukla, An‐Li Andrea Ko, Henning J. Jessen   +5 more
wiley   +1 more source

Protective Effect of Phytic Acid in Cardiovascular Diseases: A Systematic Review

ChemFoodChem, Volume 2, Issue 3, September 2026.
ABSTRACT Cardiovascular diseases (CVDs) are a cluster of ailments that impact the heart and blood vessels and are a primary public health problem of mortality on a global scale. Phytic acid, a dietary constituent frequently present in foods like seeds, has been linked to many pharmacological attributes, including anti‐cancer, antioxidant, anti ...
Marta M. S. de Freitas Almeida, Éverton A. Pereira, Patricia Severino, Cristina Blanco‐Llamero, Sandra L. Santos, Luciana N. Andrade, Ricardo G. Amaral, Eliana B. Souto   +7 more
wiley   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, Volume 2, Issue 3, September 2026.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Influence of Soaking Duration and Temperature on the Physicochemical and Functional Properties of a Tunisian Chickpea Cultivar

NAJFNR
Background: Chickpea (Cicer arietinum L.) is a widely consumed legume renowned for its high nutritional value. However, its utilization is constrained by the presence of antinutritional factors, such as phytates and tannins, which may compromise nutrient
Sarra Sammoud, Ichrak Charfi, Mariem Bannour, Safa Barakati, Salwa Bornaz   +4 more
doaj   +2 more sources

Fósforo total, fósforo fítico y actividad fitásica en los frutos de árboles forrajeros de los Llanos Centrales de Venezuela Total phosphorus, phytic phosphorus and phytase activity in the fruits of forage trees from the Central Plains, Venezuela

Pastos y Forrajes, 2009
Con el objetivo de conocer la concentración de fósforo total (PT), fósforo fítico (PF) y la actividad fitásica intrínseca (AFi) de algunos frutos de árboles de interés forrajero de los Llanos Centrales de Venezuela: samán (Pithecellobium saman), carocaro
P Pizzani, Susmira Godoy, Adelis Arias, D.E García, Zoraida Linares   +4 more
doaj  

Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages

Foods
Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B.
Muhammad Younis, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Dur-e-shahwar Sattar, Wisha Saeed, Mohammad S. Mubarak, Elena Bartkiene, João Miguel Rocha   +8 more
doaj   +1 more source