Results 131 to 140 of about 4,698 (247)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Fermentation of chickpea protein isolate (> 95% protein) with Kluyveromyces marxianus, Lactobacillus helveticus, and Bacillus subtilis for 48 h modified its nutritional and functional properties. Fermentation affected soluble protein content and protein profile, amino acid composition, anti‐nutritional factors, and bioactive properties.
Bilgen Özsoy +5 more
wiley +1 more source
Quantitative food frequency questionnaire to assess iron and energy intake of adolescents in rural India [PDF]
, 2009 Includes bibliographical ...
Kattaru, Dattavardhan M.
core
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Mucuna pruriens‐based amazake exhibited lower sugar content, higher nutritional value, and greater antioxidant capacity than conventional rice amazake, demonstrating its potential as a novel plant‐based functional beverage. ABSTRACT Amazake is a traditional Japanese non–alcoholic beverage produced through enzymatic saccharification using rice koji ...
You Yazaki, Takako Koriyama
wiley +1 more source
Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice
Molecular Nutrition &Food Research, Volume 70, Issue 13, 15 July 2026.The exclusive use of in vitro models forpredicting the bioavailability of lipophilic nutrients when complex plant‐based delivery systems are involved may not always translate to physiologicalefficacy, supporting the need of validation with in vivo models.
Angélique Berthomé +5 more
wiley +1 more source
Beliefs and knowledge about vegetarianism [PDF]
, 2007 Includes bibliographical ...
Gurajada, Navya
core
Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.This study investigates the effect of natural mineral water (hora) supplementation on sheep performance in Ethiopia. Optimal level of hora supplementation significantly improved nutrient intake, growth performance and carcass characteristics of sheep.
Ashenafi Miresa Kenea +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri +5 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Cowpea (Vigna unguiculata L.) is an underutilized protein‐rich pulse with strong potential to diversify the alternative protein market, particularly through sustainable fractionation strategies. However, comparative insights into how dry and hybrid routes influence protein structure, functionality, and nutritional quality within the same ...
Renata Fialho Teixeira +5 more
wiley +1 more source