Results 111 to 120 of about 3,982,690 (195)

Nutritional Composition, Phytochemical Profile, and Antioxidant Properties of Improved Peanut (Arachis hypogaea L.) Cultivars Grown in Burkina Faso

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Assessing the nutritional potential and bioactive profiles of new peanut (Arachis hypogaea L.) varieties that are resilient to climate stress and multiple contaminants is essential for promoting their use. This study evaluated the nutritional, bioactive compounds and functional properties of improved peanut cultivars.
Balamoussa Santara, Kabakdé Kaboré, Dominique Ouryagala Sanou, Désiré Ouarro, Aïnattou Ouedraogo, Christophe Dabiré, Omar Coulibaly, Kiessoun Konaté, Mamoudou Hama Dicko   +8 more
wiley   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Microwave Roasting

Roasting is a process that involves heat treatment to improve the digestibility, flavor and sensory aspects of foods and to provide the desired structural changes in the food product.
Pandiselvam, Ravi, Kutlu, Naciye, Ravi, Pandiselvam   +2 more
core   +1 more source

The separation of gold and vanadium in carbonaceous gold ore by one-step roasting method

, 2019
The separation of gold and vanadium in the refractory carbonaceous gold ore had been performed by one-step roasting method. The thermodynamic viability of the possible reactions in the process was analyzed based on thermodynamic data.
Wang, Hongjun, Feng, Yali, Li, Haoran, Kang, Jinxing   +3 more
core   +1 more source

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Microwave‐Assisted Leaching and Mixed Oxalates Precipitation as Closed‐Loop NMC532 Recycling Process

ChemElectroChem, Volume 13, Issue 21, 3 November 2026.
This work presents a microwave‐assisted hydrometallurgical organic‐acid‐based recycling process for NMC cathode using mixed oxalates as precursors, that results in being straightforward and effective. Selected mixed‐metals oxalates are used to close the recycling loop and recover NMC532 crystalline structure through a solid‐state relithiation procedure,
Cristina Gatti, Maria Giuseppina Motta, Mahnoor Khan, Emilio Pafumi, Chiara Ferrara   +4 more
wiley   +1 more source

Evaluating the Potential of Four Native Ziziphus Species for Restoring Savanna‐Like Habitats in Jinsha River Under Climate Change

Ecology and Evolution, Volume 16, Issue 11, November 2026.
This study predicted the current and future distributions of four native Ziziphus species in the Jinsha River Basin, and also investigated their seed dormancy and germination characteristics. Based on a comprehensive assessment, Z. montana is the most suitable species for ecological restoration in the Jinsha River Basin, exhibiting high and stable ...
Yulin Xu, Zaiqiu Xiong, Zhiming Zhang, Gao Chen   +3 more
wiley   +1 more source

Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
The graphical abstract illustrates the process flow of low‐temperature fermented sauerkraut, transforming fresh cabbage into the final product. The middle section presents comprehensive analyses of flavor compounds via chromatography and the microbial community composition (bacteria and fungi) through pie charts. Furthermore, the correlation heatmap on
Xiangcheng Lu, Shiyu Guo, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Bianfang Hu, Aiguo Luo   +7 more
wiley   +1 more source

Optimization of processing parameters for chickpea shiro flour using response surface methodology

Food Production, Processing and Nutrition
Chickpea shiro flour is widely used across both rural and urban areas of Ethiopia to prepare shiro-wot, a traditional stew typically consumed with injera.
Lamesgen Yegrem, Tamrat Kore, Deribe Mengistu, Muhaba Seifu, Oli Legesse, Semhal Marsha, Workineh Abebe, Shashitu Alelgn, Dagnachew Bekele, Assefa Funga, Ronit Yaa’ri   +10 more
doaj   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source