Results 131 to 140 of about 9,737 (235)

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 924-936, May 2026.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

From innovation to integration: Plant and soil sciences for people and planet

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 731-734, May 2026.
Global environmental crises and food insecurity demand a paradigm shift in terrestrial ecosystem management. Seeking to leverage the synergies between plants, soils and societies, the research, opinion and review articles within this special issue provide an innovative framework for sustainable land use.
Katie J. Field, Yolima Carrillo, Stuart A. Campbell, Jurriaan Ton, Adam Frew   +4 more
wiley   +1 more source

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Kinetics of phytate adsorption and response of phosphorus forms initially present in alkaline soils

Geoderma
Aims: Although phytate is the most abundant organic P compound in soil, its sorption makes it poorly bioavailable through enzymatic hydrolysis. The sustainable use of the P resource in agriculture will require improving the supply of P to plants from ...
Ana Mª García-López, Antonio Delgado, Claude Plassard   +2 more
doaj   +1 more source

Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar, Roberta Soares Cabral, Vinícius Serafim Coelho, Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Gabriel Barbosa de Oliveira, Renata Adriana Labanca, Julio Onesio‐Ferreira Melo, Raquel Linhares Bello de Araújo   +8 more
wiley   +1 more source

Nutritional, safety and sensory quality evaluation of unleavened flatbread supplemented with thermal and non-thermal processed spinach powder

Journal of Agriculture and Food Research
Spinach (Spinacia oleracea L.) is a leafy green vegetable that belongs to the family Amaranthus, sub-family Chenopodiaceae. It is famous for its low-calorie content and rich nutritional profile of zinc, folic acid, iron, calcium, magnesium, retinol, and ...
Muhammad Waseem, Saeed Akhtar, Tahir Mehmood, Muhammad Qamar, Wisha Saeed, Muhammad Younis, Saima Perveen, Tariq Ismail, Tuba Esatbeyoglu   +8 more
doaj   +1 more source

Zinc and copper status in children with high family risk of premature cardiovascular disease [PDF]

, 2002
Background: Zinc and copper are beneficial to health, growth and development, and also for the prevention of cardiovascular disease (CVD) with regards to improved dietary habits as a preliminary step in CVD prevention. This study was conducted among 2-18-
Alikhassy, Hassan., Amiri, Masoud., Kelishadi, Roya.   +2 more
core  

Unravelling the Impact of Diverse Fermentation Techniques on Key Nutrient Absorption in Bambara Groundnut and African Yam Bean: A Review. [PDF]

Foods
Elegbeleye J, Sivakumar D.
europepmc   +1 more source

<i>In vitro</i> evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (<i>Manihot esculenta</i>) flour, and environmental safety of processing water, using natural additives. [PDF]

Front Nutr
Albishi TS, Adaigho D, Alqahtani NK, Sami R, Uguru H, Helal M, Alaoufi SH, Alkaltham MS, Osiga-Aibangbee D, Okolotu GI, Emumejaye EP, Qari SH.   +11 more
europepmc   +1 more source