Results 21 to 30 of about 2,112 (147)
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Andean Ancient Grains: Nutritional Value and Novel Uses
, 2022 Quinoa, kañiwa, kiwicha and tarwi are ancient native crops from the Andes highlands of South America. Due to their remarkably high nutritional value, they offer major promise as ingredients in various food products.
Jaime Basilio-Atencio +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Sammenligning av biotilgjengelighet av viktige næringsstoffer i melk og havredrikk - en in vitro studie [PDF]
, 2023 Per i dag finnes det et voksende utvalg melkeprodukter i dagligvarebutikken, som langtidsholdbar- og laktoseredusert melk, i tillegg til de mer tradisjonsrike melkeproduktene.
Engstrøm, Emilie Wærnes
core
Macronutrient and micronutrient profiles of meat types: insights into human health and diet
Journal of the Science of Food and Agriculture, EarlyView.Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş +4 more
wiley +1 more source
Comparison of milks with animal and plant origin from various aspects
, 2022 The most significant health-related factors that reduce and/or prevent milk consumption worldwide are considered lactose intolerance and milk allergy.
Bakırcı, İhsan +2 more
core
Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus +6 more
wiley +1 more source
Nutrition &Dietetics, EarlyView.Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado +5 more
wiley +1 more source
Andrology, EarlyView.ABSTRACT Background Testicular germ cell tumours (TGCT) are the most common malignancies among young men and represent a major threat to reproductive health. Both the disease itself and oncological treatments, particularly chemotherapy, can compromise spermatogenesis and semen quality.
Ondrej Sanovec +18 more
wiley +1 more source