Zobrazeno 1 - 10
of 154
pro vyhledávání: '"ancient grains"'
Autor:
Jinu Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna, Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, Kurella B. R. S. Visarada
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Millets are ancient small grains grown in arid and semiarid regions of the world. They are staple food for many people in Asia and Africa. They are abundant sources of minerals and vitamins, giving them the name Nutricereals. Moreover, millets contai
Externí odkaz:
https://doaj.org/article/8646170b542542529e1ae23ca6de58f7
Autor:
Joan Oñate Narciso, Laura Nyström
Publikováno v:
Journal of Agriculture and Food Research, Vol 11, Iss , Pp 100499- (2023)
Background: Climate change and biodiversity loss will push us to revolutionise and transform our existing food systems to feed the global population and provide sustainable nutrition. Alternative crops such as proso millet present a viable option to
Externí odkaz:
https://doaj.org/article/6909a6c83c934be3b30ec91b54348361
Akademický článek
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Akademický článek
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Autor:
Aurelio Seidita, Pasquale Mansueto, Alessandra Giuliano, Marta Chiavetta, Francesca Mandreucci, Maurizio Soresi, Mattia Pistone, Stella Compagnoni, Daniele Castellucci, Gianluca Bisso, Francesco Faraci, Salvatore Maestri, Rosaria Disclafani, Anna Sapone, Alessio Fasano, Antonio Carroccio
Publikováno v:
Frontiers in Medicine, Vol 9 (2022)
Background and aimsA wheat-free diet (WFD) represents the elective treatment for Non-celiac Wheat Sensitivity (NCWS) patients. Preliminary reports have shown a possible better tolerability of ancient grains in these subjects. The aim of this observat
Externí odkaz:
https://doaj.org/article/b2a00d4ddfe1485abf6545eb2829da10
Akademický článek
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Publikováno v:
Foods, Vol 11, Iss 16, p 2442 (2022)
The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, an
Externí odkaz:
https://doaj.org/article/3bc67bf101bf4422ac2cbe65414ab877
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
While the world is facing food and nutritional challenges leading to the multifaceted burden of malnutrition (underweight and overweight), there is a need to sustainably diversify and explore underutilized crops. Climate-resilient crops, which have t
Externí odkaz:
https://doaj.org/article/b3444a36ca4e4fef98f7f7a8e2c3b047
Autor:
Alessandra Pino, Nunziatina Russo, Lisa Solieri, Laura Sola, Cinzia Caggia, Cinzia Lucia Randazzo
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 283 (2022)
Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneo
Externí odkaz:
https://doaj.org/article/eb71477b5b4d4c31bae56eeb10b17acd
Autor:
Ana Karen González-Calderón, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García, Anayansi Escalante-Aburto
Publikováno v:
Foods, Vol 10, Iss 10, p 2271 (2021)
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puff
Externí odkaz:
https://doaj.org/article/a7c470ca9c77442298d67bc560733d51