Results 111 to 120 of about 9,737 (235)

Progress in Breeding Low Phytate Crops [PDF]

The Journal of Nutrition, 2002
Populations that depend on grains and legumes as staple foods consume diets rich in phytic acid (myo-inositol-1,2,3,4,5,6-hexkisphosphate), the storage form of phosphorus in seeds. This compound binds tightly to important mineral nutrients such as iron and zinc, forming salts that are largely excreted.
openaire   +2 more sources

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +1 more source

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

Plasma Activated Water (PAW) in Organic Cultivation: An Experimental Study on Soil Properties and Plant Responses

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
This study demonstrates that PAW enhances microbial activity and nutrient cycling in organically managed soils, highlighting its potential for organic agricultural practices. ABSTRACT Plasma‐activated water (PAW), known for containing reactive oxygen and nitrogen species (RONS), is used to improve different agronomic traits in crops.
Zakirul Islam, Tran Quoc Thinh, Hiroshi Hashizume, Masaru Hori, Motoki Kubo   +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

Biochar‐Based Materials for Electrochemical Energy Storage

ChemElectroChem, Volume 13, Issue 9, 5 May 2026.
Overview of biochar application in electrochemical energy storage. The global transition toward sustainable energy technologies is reshaping the design principles of electrochemical energy storage systems. Biochar, a tunable, carbon‐rich material derived from biomass, has emerged as a promising platform for next‐generation electrodes due to its ...
Valerio C. A. Ficca, Afef Dhaffouli, Rocco Cancelliere   +2 more
wiley   +1 more source

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

Aluminum Phosphate Nanoplates Synthesized via Green Method Using Cork Oak Somatic Embryo-Derived Phytates

Applied Sciences
This study presents a novel green synthesis method for aluminum phosphate (AlPO4) nanoplates using extracts from Quercus suber somatic embryos. Traditionally, metallic nanoparticles are synthesized using harmful chemical reagents and solvents, but our ...
Beatriz Pintos, Arancha Gomez-Garay
doaj   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source