Results 81 to 90 of about 4,085 (242)

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours

Indonesian Journal of Agricultural Research, 2019
The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted.
Fenny Indah Sari, Hotnida Sinaga, Linda Masniary Lubis   +2 more
doaj   +3 more sources

Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]

Heliyon, 2022
Melese AD, Keyata EO.
europepmc   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Formulation and quality assessment of biscuits fortified with galactagogue-rich ingredients for lactating mothers

Applied Food Research
The study reveals the development and quality evaluation of biscuits that enriched with galactagogue effects for lactating mothers. Natural galactagogue mix was formulated using food ingredients like moringa leaf (10 %), moringa pod (40 %), black cumin ...
Kohinur Akter, Monirul Islam, Md. Rakibul Hasan, Md. Faridul Islam, Md. Azizul Haque, Md. Mahbubul Bashar, Md. Ahiduzzaman, M. Burhan Uddin, Rokeya Begum   +8 more
doaj   +1 more source

Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours

Research Journal of Food Science and Nutrition
Wheat, which is an expensive grain, is not adequate to meet the nutritional requirements of the end users. Hence, enrichment of wheat with easily affordable underutilized legumes and fruits that have superior nutritional value is a good approach to producing functional foods and this is also a good way to reduce the cost of wheat importation. Therefore,
T. K Adebayo, M.C Ibrahim
openaire   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Cogent Food & Agriculture, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola, O.O. Awolu, I.B. Oluwalana   +2 more
doaj   +1 more source

Influence of interstitial carbon dioxide on deoxynivalenol accumulation in stored wheat under varying Fusarium treatments and airtight storage conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Temperature and moisture content are recognized as the main factors responsible for mycotoxin production in stored grain, while the role of gaseous environment, particularly interstitial CO2, remains unexplored. This study investigated the relationship between interstitial CO2 concentration (generated metabolically in air spaces ...
Aanchal Pande, Fuji Jian, Jitendra Paliwal, Matthew G Bakker   +3 more
wiley   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source