Results 51 to 60 of about 4,698 (247)

Phytate and phytase in fish nutrition [PDF]

Journal of Animal Physiology and Animal Nutrition, 2011
SummaryPhytate formed during maturation of plant seeds and grains is a common constituent of plant‐derived fish feed. Phytate‐bound phosphorus (P) is not available to gastric or agastric fish. A major concern about the presence of phytate in the aquafeed is its negative effect on growth performance, nutrient and energy utilization, and mineral uptake ...
Kumar, V., Sinha, A.K., Makkar, H.P.S., De Boeck, G., Becker, K.   +4 more
openaire   +3 more sources

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

ChemFoodChem, EarlyView.
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

O processamento doméstico do feijão-comum ocasionou uma redução nos fatores antinutricionais fitatos e taninos, no teor de amido e em fatores de flatulência rafinose, estaquiose e verbascose

Archivos Latinoamericanos de Nutrición, 2001
Avaliou-se o efeito da maceração e do processamento doméstico do feijão-comum na composição química, nos teores de fitatos, de taninos, de amido e de fatores de flatulência, utilizando os seguintes tratamentos: feijão-comum cru (FC), cozido sem maceração
Admar Costa de Oliveira, Keila da Silva Queiroz, Elizabete Helbig, Soely Maria Pissini Machado Reis, Francisco Carraro   +4 more
doaj  

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

Microorganisms, 2023
Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates,
Adila Naseem, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Dur-e-shahwar Sattar, Wisha Saeed, Tuba Esatbeyoglu, Elena Bartkiene, João Miguel Rocha   +8 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds [PDF]

, 2017
Aim of the study was to evaluate the effect of supplementation of high gravity media with mineral compounds and myo-inositol, at concentration which would be obtained as a result of degradation of phytates present in raw material during alcoholic ...
Kłosowski, G. R., Aleksandra J. Rolbiecka, Grzegorz R. Kłosowski, Dawid Mikulski, Mikulski, D., Rolbiecka, A. J.   +5 more
core   +1 more source

Proximate and Phytochemical Profile of Sansevieria liberica Gérôme and Labroy

Journal of Applied Sciences and Environmental Management, 2010
The proximate and phytochemical composition of Sansevieria liberica Gérôme and Labroy leaves was investigated. The proximate composition includes moisture (56.10%), crude fibre (5.88% wet weight and 13.39% dry weight), total carbohydrate (4.09% wet ...
C.C Ikewuchi, C.J Ikewuchi, O.E Ayalogu, N.E Onyeike   +3 more
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

EXAFS studies of lanthanide coordination in crystalline phosphates and amorphous phytates [PDF]

, 1995
As part of the DOE Efficient Separations and Processing Integrated Program, techniques are being developed to stabilize radioactive and hazardous contaminants to prevent their migration from buried wastes.
Morss, L. R., Schmidt, M. A. J., Nash, K. L.   +2 more
core  

Dietary Factors that Influence Iron Deficiency Anemia in India

Indian Journal of Public Health
Iron deficiency anemia is a major public health concern in India and is widespread in different regions of this country. Nutritional iron deficiency, in particular, lack of sufficient consumption of heme iron and other dietary factors, are considered to ...
Monica Peter, Amrit, Joanne Elizabeth Roshin, Joe Varghese, Padmanaban Venkatesan   +4 more
doaj   +1 more source