Results 131 to 140 of about 31,186 (220)
Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods [PDF]
, 2017 The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges
Burri, Joseph +3 more
core
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Menara PerkebunanPhytic acid is a chemical compound consisting of inositol and phosphoric acid and is an antinutrient compound found in monogastric poultry feed ingredients made from cereal crops.
Ridwan Putra Firmansyah +3 more
doaj +1 more source
Microbial phytase supplementation in rohu, Labeo rohita, diets enhances growth performance and nutrient digestibility [PDF]
, 2007 Baruah, Sri Kartik +5 more
core +2 more sources
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
STUDY ON PHYTIC ACID CONTENT IN SOME ROMANIAN CEREAL SEEDS
Journal of Experimental and Molecular Biology, 2018 The phytic acid content of the flour and bran from seeds, belonging to four cereal species, as well as the effect of thermal treatment on this acid was the purpose of this paper. The biological material was represented by dried seeds (moisture content 10%
Marcel Avramiuc
doaj
Quantification of phytic acid in grains [PDF]
, 2015 This report describes the validation of a cost effective method for quantifying phytic acid in grains, namely, rice and wheat, using UV/Vis spectroscopy. Background information describing phytic acid and its impact on human biological systems and hence
Devez, A., Reason, D.A., Watts, M.J.
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere +3 more
wiley +1 more source
Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.This study demonstrates that PAW enhances microbial activity and nutrient cycling in organically managed soils, highlighting its potential for organic agricultural practices. ABSTRACT Plasma‐activated water (PAW), known for containing reactive oxygen and nitrogen species (RONS), is used to improve different agronomic traits in crops.
Zakirul Islam +4 more
wiley +1 more source