Results 161 to 170 of about 5,017,772 (315)
A Global Scoping Review on Alternative Ready‐to‐Use Therapeutic Foods
Maternal &Child Nutrition, EarlyView.This scoping review identified 53 alternative RUTF formulations replacing primarily peanuts and/or milk. Many showed promising results in acceptability and effectiveness, with potential cost savings. Further research is needed on outcomes beyond anthropometric recovery including cost‐effectiveness, safety, accessibility, macro and micronutrient ...
Patrizia Pajak +6 more
wiley +1 more source
Plant Biotechnology Journal, EarlyView.Summary Food crops, as the cornerstone of human nutrition, not only provide essential macronutrients but also encompass a rich spectrum of bioactive compounds that promote health. Of particular significance are underutilized minor crops, which contain unique beneficial components with proven nutraceutical properties. These valuable bioactive components
Jie Wang, Zhaosheng Kong
wiley +1 more source
Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī, 2004 Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high ...
J. Jamalian, Z. Sheikhol-Eslami
doaj
Tolerance to Phosphorus Deficiency Improves Seed Phytic Acid‐to‐Iron Molar Ratios in Common Bean
Plant, Cell &Environment, EarlyView.ABSTRACT Although significant advances have been achieved in the biofortification of common beans to overcome deficiencies in Zinc (Zn) and iron (Fe), the mechanisms involved remain poorly understood. We thus explored the relationships between phosphorus nutrition and Zn and Fe accumulation in four bean genotypes (Edar, Nizok, Colorado and Chimbolos ...
Barbara Karpinska, Christine H. Foyer
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
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
Zinc absorption in adult humans: the effect of protein sources added to liquid test meals [PDF]
, 2017 The influence of different protein sources on Zn absorption was evaluated in healthy adults by radioisotopic labelling of single meals, followed by whole-body retention measurements 14 d after intake.
Almgren, Annette +4 more
core
Phytic acid: A bio-based flame retardant for cotton and wool fabrics
, 2021 Kesavarao Sykam +4 more
semanticscholar +1 more source
Hop as a phytogenic alternative to antibiotic growth promoters in poultry production
Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 4753-4757, July 2025.Abstract With the rapid growth of the world's population, the demand for food is also increasing. Poultry accounts for 40% of the global meat sector and therefore represents a significant area for further growth. One starting point for increasing production is to refine the composition of feed to improve the efficiency of growth and nutrient ...
Luisa Kober +5 more
wiley +1 more source
Phytic acid effect on periodontal ligament fibroblast: An in-vitro study. [PDF]
PLoS One, 2023 Aryal A C S +5 more
europepmc +1 more source