Results 61 to 70 of about 3,883 (216)

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

myo‐Inositol's role in laying hens’ active gastrointestinal microbiota: a strain comparison

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND myo‐Inositol (MI) is a cyclitol involved in cellular metabolism and phytate degradation, yet its influence on the gastrointestinal tract (GIT) microbiota of laying hens remains poorly understood. This study investigated the effects of graded dietary MI supplementation on the active GIT microbial communities of two commercial laying ...
Naomi Sarpong, Christoph Roth, Markus Rodehutscord, Jana Seifert, Amélia Camarinha‐Silva   +4 more
wiley   +1 more source

Changes in phosphorus content in barley grain and malt.

Kvasný průmysl, 2014
During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination.
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ   +3 more
doaj   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

New property of vitamin A and B-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption

Archivos Latinoamericanos de Nutrición, 2000
One hundred and seventy four human subjects were studied to find out the interaction of vitamin A or beta -carotene with the inhibitors of iron absorption, from a basal breakfast containing bread from either 100 g of precooked corn flour or 100 g of ...
Miguel Layrisse, María Nieves García-Casal, Liseti Solano, María Adela Barón, Franklin Arguello, Daisy Llovera, José Ramírez, Irene Leets, Eleonora Tropper   +8 more
doaj  

Bacillus subtilis Mobilizes Phosphorus by Reshaping P Pools, Sorption, and Enzyme Activities

Land Degradation &Development, EarlyView.
ABSTRACT Low phosphorus (P) availability constrains crop production in saline‐alkaline soils of Xinjiang, China. We tested whether Bacillus subtilis (B. subtilis) mobilizes soil P by altering P fractions, sorption–desorption, and P‐cycling enzymes in a saline‐alkaline cotton soil. Under conventional fertilization, B. subtilis was applied at 0 (B0), 15 (
Haiping Xie, Wenbin Deng, Yiming Zhao, Rongjiang Yao, Guangming Liu, Jinlin Chen   +5 more
wiley   +1 more source

Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours

International Journal of Food Studies, 2017
It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel.
Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse   +3 more
doaj   +1 more source

Safety of rapeseed powder from Brassica rapa L. and Brassica napus L. as a Novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, 2020
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of rapeseed powder from Brassica rapa L. and Brassica napus L. as a novel food (NF) pursuant
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Karl Heinz Engel, Thomas Frenzel, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Josef Rudolf Schlatter, Henk vanLoveren, Antonio Fernandez Dumont, Helle Katrine Knutsen   +25 more
doaj   +1 more source

Long‐Term Nitrogen Addition Weakens the Linkage Between Phosphorus Cycling Gene Abundance and Phosphatase Activity Through Soil Acidification in a Larix gmelinii Plantation

Land Degradation &Development, EarlyView.
ABSTRACT Anthropogenic nitrogen (N) enrichment propels global forest ecosystems toward phosphorus (P) limitation, theoretically triggering the upregulation of microbial P‐acquisition capacity to maintain stoichiometric balance. However, the extent to which N addition regulates this adaptive capacity remains uncertain.
Xiang Zhang, Qiong Zhao, Liman Wei, Su Mei, Yonghong Ma, Linhui Wu, Yuan Zhao   +6 more
wiley   +1 more source