Zobrazeno 1 - 10
of 182
pro vyhledávání: '"nutritional benefits"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-16 (2024)
Abstract Chili fruits are a potential source of phytochemicals and nutrients for food and reconstituted products. Due to its high nutritional and bioactive components, the current study focused on developing chili instant food products employing hot-
Externí odkaz:
https://doaj.org/article/655220d3374a4f71ac69773395f32c0f
Autor:
Hina Daud Memon, Sarfaraz Ahmed Mahesar, Sirajuddin, Huseyin Kara, Syed Tufail Hussain Sherazi, Mohammad Younis Talpur
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 113-123 (2024)
Abstract:: Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of veget
Externí odkaz:
https://doaj.org/article/e0857daf3de246b68f59fde88f51f74e
Autor:
Mpho Sebabiki Maleke, Oluwafemi Ayodeji Adebo, Jonathan Wilkin, Moira Ledbetter, Xi Feng, John Gieng, Tumisi Beiri Jeremiah Molelekoa
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
BackgroundFood processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno
Externí odkaz:
https://doaj.org/article/8a565c5945a2484a8e170023cc5fada1
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionNutritional literacy (NL) has a critical influence on food choices. The objective of the present study was to examine the association of NL with nutrition label use.MethodsA cross-sectional study was conducted in Bengbu, China. In total,
Externí odkaz:
https://doaj.org/article/c1a387ec869e462396730a5110bab2a1
Autor:
Abuzar, Hafiz Rizwan Sharif, Mian Kamran Sharif, Rizwan Arshad, Abdur Rehman, Waqas Ashraf, Aiman Karim, Kanza Aziz Awan, Husnain Raza, Waseem Khalid, Turky Omar Asar, Mayada Ahmad Al-Sameen
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3407-3432 (2023)
ABSTRACTAsia is the largest producer of shrimp, accounting for 70% of the global cultured production. The market for shrimp has a high demand and the by-products from shrimp processing make up 40–60% of the whole shrimp. The main by-products includ
Externí odkaz:
https://doaj.org/article/70eec4fd31ce47919234f79a501fc32c
Publikováno v:
Foods, Vol 13, Iss 18, p 2912 (2024)
Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing s
Externí odkaz:
https://doaj.org/article/bea11739f20d49d484881cecb2f62201
Autor:
Aziz Tikent, Salah Laaraj, Ahmed Marhri, Mohamed Taibi, Amine Elbouzidi, Ibtissame Khalid, Mohamed Bouhrim, Kaoutar Elfazazi, Ahmed Elamrani, Mohamed Addi
Publikováno v:
International Journal of Plant Biology, Vol 14, Iss 3, Pp 845-863 (2023)
The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these fig
Externí odkaz:
https://doaj.org/article/b9e641ed94be4b42b6852bd67e3fad73
Publikováno v:
Nutrients, Vol 16, Iss 15, p 2432 (2024)
This qualitative study investigates the perspectives of urban Indigenous individuals in Saskatchewan, Canada, regarding their consumption of traditional foods. Through in-depth, semi-structured interviews with 14 participants across Saskatoon, Regina
Externí odkaz:
https://doaj.org/article/1cbf3f51db4f4fc0ae8647df7a9a8fbd
Autor:
Alexandra-Antonia Cucu, Otilia Bobiș, Victorița Bonta, Adela Ramona Moise, Claudia Pașca, Mihaiela Cornea-Cipcigan, Rodica Mărgăoan, Ștefan Dezsi, Sara Botezan, Ecaterina-Daniela Baciu, Alexandru-Ioan Giurgiu, Anamaria Mălinaș, Daniel Severus Dezmirean
Publikováno v:
Foods, Vol 13, Iss 13, p 1959 (2024)
Fallopia japonica (FJ), commonly known as Japanese knotweed, is now recognized as one of the most invasive plants in Europe and globally. Despite its widespread presence in Europe and its significant nectar production, there is currently limited scie
Externí odkaz:
https://doaj.org/article/9d5708a3d8344d749ea4731b25d051ae
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additi
Externí odkaz:
https://doaj.org/article/0d0ace4729ce4cccb985f61a8f671b67