Results 11 to 20 of about 9,737 (235)
Frontiers in Plant Science, 2023 Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major ...
Hai-Ha-Thi Pham +2 more
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Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors [PDF]
, 2000 Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption.
Clarke, E, Wiseman, J
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Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
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Molecules, 2020 The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a ...
Anaberta Cardador-Martínez +6 more
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Phytates as a natural source for health promotion: A critical evaluation of clinical trials
Frontiers in Chemistry, 2023 Phytates are a type of organophosphorus compound produced in terrestrial ecosystems by plants. In plant feeds, phytic acid and its salt form, phytate, account for 60%–80% of total phosphorus.
Sónia M. G. Pires +18 more
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Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
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Animals, 2020 Zinc is an essential element, a cofactor of many enzymes, and performs catalytic, structural and regulatory functions. Once in the gastrointestinal tract, zinc can interact with food constituents.
Ana Margarida Pereira +9 more
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NAJFNR, 2021 Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility,
Arthur Vengesai +2 more
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Germination: a means to improve the functionality of oat [PDF]
, 2004 The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production.
Kaukovirta-Norja, Anu +2 more
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Food Technology and Biotechnology, 2017 Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a
Robert Duliński +5 more
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