Results 91 to 100 of about 4,085 (242)

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source

Carbon, Nitrogen, and Corresponding Stable Isotope Signatures Reveal Channel Banks as Major Sediment Sources in a Tropical Agricultural Watershed

Land Degradation &Development, EarlyView.
ABSTRACT Uncertainties about the applicability of δ13C and δ15N as tracers of sediment sources in tropical river basins highlight the need for more in‐depth investigations of these isotopes. This study therefore assessed the effectiveness of δ13C and δ15N signatures in discriminating sediment sources in an agricultural catchment in Northeast Brazil ...
Fábio Farias Amorim, Yuri Jacques Agra Bezerra da Silva, Rennan Cabral Nascimento, Ygor Jacques Agra Bezerra da Silva, Angelo Jamil Maia, Tales Tiecher, Jean Paolo Gomes Minella, Yusheng Zhang, Hari Ram Upadhayay, Simon Pulley, Adrian L. Collins   +10 more
wiley   +1 more source

Wheat breeding approaches for designing wheat to thrive in a warmer world

PLANTS, PEOPLE, PLANET, EarlyView.
Wheat is a vital food crop, accounting for approximately 20% of daily calories and protein consumed worldwide. However, modern‐day wheat is under pressure from global change. The improvement rate of wheat yields is not keeping up with the demand of our growing population. Furthermore, abiotic and biotic stressors are becoming more prevalent. This paper
Jake Hill, Surbhi Grewal, Stella Edwards
wiley   +1 more source

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, EarlyView.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Acta Universitatis Cibiniensis. Series E: Food Technology, 2016
Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology ...
Awolu Olugbenga Olufemi, Oseyemi Grace Funmilayo   +1 more
doaj   +1 more source

Nutritional properties, traditional uses and potential new applications for the sotol plant (Asparagaceae, Convallarioideae): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios, Antonio Martínez Ruiz, Marisela Calderón Jurado, Ramón Saúl Luján Aguirre, Juan Luis Jacobo Cuellar, Oscar Sariñana‐Aldaco, María Teresa Martínez Damián, Oscar Cruz Alvarez   +7 more
wiley   +1 more source

Exploring brown tef biscuits: a healthy and nutritious alternative

Cogent Food & Agriculture
Biscuits are a convenient alternative and easier to produce using gluten-free grains than other baked products. Tef, locally available, gluten-free and nutrient-rich grain serves as a partial substitute for wheat.
Muhaba Seifu, Tamrat Kore, Semhal Marsha
doaj   +1 more source

Lecanicillium aphanocladii: a biocontrol agent against insect pests and phytopathogens

Pest Management Science, EarlyView.
Recent research findings on the biocontrol potential of Lecanicillium aphanocladii fungus against insect‐pests and plant diseases were highlighted. This review indicates that several L. aphanocladii strains show great potential to be developed as multipurpose biocontrol agents active against several insect‐pests, plant diseases and plant parasitic ...
Qianhe Liu, Richard Johnson, Kwasi Adusei‐Fosu   +2 more
wiley   +1 more source

Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

Beverage Plant Research
Improvement of wet noodles' qualities, sensory, and functional properties was carried out using a composite flour base with the butterfly pea flower extract added.
Paini Sri Widyawati, Thomas Indarto Putut Suseno, Felicia Ivana, Evelyne Natania, Sutee Wangtueai   +4 more
doaj   +1 more source

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Research Journal of Food Science and Nutrition
Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat.
T. K. Adebayo, E. A. Akande, A. S. Daramola, L. A. Azeez, I. A. Abdulraheem   +4 more
openaire   +1 more source