Results 51 to 60 of about 688 (163)

The Effect of Giving Moringa Leaf Flour to Burger Tempeh on The Content Nutrition And Organoleptic

International Journal of Human and Health Sciences (IJHHS), 2023
Background: Moringa leaves have a high nutritional content and can be used as food that is rich in nutrients. In 100 grams of Moringa leaves contain 7 mg of iron, and 28.2 mg of Moringa leaf flour. The mineral content in Moringa leaves includes (Calcium 440 mg, Magnesium 42 mg, Phosphorus 70 mg, Potassium 259 mg and Iron 0.85 mg), vitamins (A: 6.78 mg,
Ningrum T M, Yulia Lanti Retno Dewi, Ratih Puspita Febrinasari   +2 more
openaire   +1 more source

Dietary management and feeding considerations of pediatric aerodigestive and upper gastrointestinal motility disorders: A position paper by the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Neurogastroenterology and Motility Committee

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objective Pediatric aerodigestive and upper gastrointestinal (UGI) motility disorders are common and may be associated with compromised nutritional status and decreased quality of life. Traditional dietary recommendations for aerodigestive and UGI motility disorders have been rudimentary and largely based upon experience and common sense ...
Khalil El‐Chammas, Kirsten B. Jones, Joan Arvedson, Mary Boruta, Erick Toro‐Monjaraz, Anita Sicolo, Anil Darbari, Rachel Rosen, Julie Khlevner   +8 more
wiley   +1 more source

A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman, Joydeep Chatterjee, Gaurav Joshi, Raj Kumar, Muhammad Wahajuddin   +4 more
wiley   +1 more source

Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats pancreatic cells with streptozotocin induction

Food Production, Processing and Nutrition, 2023
Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven.
Lilis Wijayanti, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati, Diana Nur Afifah   +5 more
doaj   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

Pemanfaatan Tepung Rumput Laut Gracilaria sp. pada Tempe sebagai Alternatif Pangan Sumber Yodium

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2021
Tempe merupakan produk pangan bergizi tinggi yang digemari dan diterima oleh masyarakat luas tetapi umumnya memiliki kadar yodium yang rendah. Rumput laut yang kandungan yodiumnya cukup tinggi dapat digunakan sebagai bahan fortifikasi yodium pada makanan.
Ni Nyoman Trisa Monikasari, Ida Bagus Wayan Gunam, Ni Wayan Wisaniyasa   +2 more
doaj   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach

Jurnal Teknologi & Industri Hasil Pertanian
Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potential as functional food ingredients.
Yanti Meldasari Lubis, Asmawati, Yuliani Aisyah, Maharani Putri   +3 more
doaj   +1 more source

Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson, Nicole Scannell, Anthony Villani, Evangeline Mantzioris   +3 more
wiley   +1 more source