Zobrazeno 1 - 10
of 400
pro vyhledávání: '"phytates"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionPhytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food.ObjectivesThis study inves
Externí odkaz:
https://doaj.org/article/b713ed020f4540e7a132fa63e728e70b
Autor:
Suhan Bheemaiah Balyatanda, N. A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P. V. Vara Prasad, Kaliramesh Siliveru
Publikováno v:
Foods, Vol 13, Iss 22, p 3684 (2024)
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the
Externí odkaz:
https://doaj.org/article/8f2a3afb5f124408a1b55a24b17065b8
Publikováno v:
Fermentation, Vol 10, Iss 3, p 174 (2024)
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough fo
Externí odkaz:
https://doaj.org/article/f63d1563aec049f988ee9c69265391f7
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major
Externí odkaz:
https://doaj.org/article/d7289759939b4bba923660ba15544c85
Autor:
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Priscila Zaczuk Bassinello, Menandes Alves de Souza Neto, Rosângela Nunes Carvalho, Edy Sousa de Brito, Márcio Caliari, Manoel Soares Soares Júnior
Publikováno v:
Ciência Rural, Vol 53, Iss 9 (2023)
ABSTRACT: This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cult
Externí odkaz:
https://doaj.org/article/4f3570ea23cf4b12b6a1db6c0518a1f0
Short-term germination of faba bean (Vicia faba L.) and the effect on selected chemical constituents
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100030- (2022)
Selected chemical compounds of five faba bean (FB) cultivars; Snowdrop (low tannin), Taboar (high tannin), Snowbird (low tannin), Fabelle (low vicine & convicine), and Malik (high tannin) that were grown in North America (3 production years) were det
Externí odkaz:
https://doaj.org/article/22f7db5670bf483a9df3893fcf0fa307
Publikováno v:
Journal of Functional Foods, Vol 89, Iss , Pp 104938- (2022)
The intake of foods derived from plants has been proposed as an useful strategy in the prevention of several chronic diseases. However, plants also possess a group of substances known as antinutrients, which may be responsible for deleterious effects
Externí odkaz:
https://doaj.org/article/c82b04756811486c8a82917d13a6bd1b