Results 81 to 90 of about 31,186 (220)
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
International Journal of Electrochemical Science, 2015 Both the effect of forming conditions on corrosion resistance of phytic acid conversion coating on zinc in air and the influence of ambient factors (temperature and relative humidity) on service of conversion coating were studied by SEM, EDS, ACM and SKP.
Xiaoming Wang +3 more
doaj +1 more source
Formulation of dynamic buffer capacity for phytic acid [PDF]
, 2015 The general formulation of dynamic buffer capacity for polyprotic acids and bases (and polyprotic acid and base salts) has been derived. Polyprotic acids show buffer capacity over a broad range of pH values, according to their successive protonation ...
García Asuero, Agustín +2 more
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Phytic Acid Extracted from Rice Bran as a Growth Promoter for Euglena gracilis
Open Chemistry, 2019 A significant promotion of growth and accumulation of metabolites of freshwater microalga Euglena gracilis was obtained by adding phytic acid to the culture.
Zhu Jiangyu +2 more
doaj +1 more source
An association of boswellia, betaine and myo-inositol (Eumastós) in the treatment of mammographic breast density. A randomized, double-blind study [PDF]
, 2015 Mammographic breast density is a recognized risk factor for breast cancer. The causes that lead to the proliferation of the glandular breast tissue and, therefore, to an increase of breast density are still unclear.
Alwasel, S. H +7 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Food Chemistry AdvancesBackground: Currently, mineral deficiency is one of the major public health problems worldwide, particularly among populations with a vegetarian diet. This diet emphasizes consuming cereals, particularly wheat.
Imane EL Houssni +3 more
doaj +1 more source
トウモロコシ由来の新しい飼料原料のニジマスにおける栄養価評価に関する研究 [PDF]
, 2015 東京海洋大学博士学位論文 平成25年度(2013) 応用生命科学 課程博士 甲第301号指導教員: 佐藤秀一全文公表年月日: 2016-03 ...
Prachom Noratat
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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 +6 more
wiley +1 more source