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1 |
Material Type: Artigo
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Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian foodEndalew, Helen Walle ; Atlabachew, Minaleshewa ; Karavoltsos, Sotirios ; Sakellari, Aikaterini ; Aslam, Mohamad Farshard ; Allen, Lara ; Griffiths, Howard ; Zoumpoulakis, Panagiotis ; Kanellou, Anastasia ; Yehuala, Tadesse Fenta ; Abera, Metadel Kassahun ; Tenagashaw, Mesfin Wogahyehu ; Cherie, Hirut AssayeFood research international, 2024-08, Vol.190, p.114635, Article 114635 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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Material Type: Artigo
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Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredientsAuer, Jaqueline ; Alminger, Marie ; Marinea, Marina ; Johansson, Mathias ; Zamaratskaia, Galia ; Högberg, Anders ; Langton, MaudFood science & technology, 2024, Vol.197 [Periódico revisado por pares]Texto completo disponível |
3 |
Material Type: Artigo
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Processing effects on antinutritional and mineral contents of sesame (Sesamum indicum L.)Nagar, P. ; Agrawal, M. ; Agrawal, K. ; Meena, S.K.Food Research (Online), 2023-12, Vol.7 (6), p.314-326 [Periódico revisado por pares]Sem texto completo |
4 |
Material Type: Artigo
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ANTINUTRIENTS IN HERBAL PRODUCTS: AN ASSESSMENT OF NITRATE, PHYTATE, OXALATE, AND CYANIDE IN COMMONLY CONSUMED HERBAL SNUFFS IN SOKOTO, NIGERIAImam, Aminu Umar ; Sarkingobir, Yusuf ; Dikko, Malami ; Shagari, Kasimu Abubakar ; Sulaiman, BelloNurse and Holistic Care, 2023-08, Vol.3 (2), p.104-111 [Periódico revisado por pares]Lembaga Penelitian dan Pengabdian Masyarakat Universitas Nahdlatul Ulama SurabayaSem texto completo |
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Material Type: Artigo
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Major Antinutrients Found in Plant Protein Sources: Their Effect on NutritionAkande, K.E. ; Doma, U.D. ; Agu, H.O. ; Adamu, H.M.Pakistan journal of nutrition : PJN, 2010-07, Vol.9 (8), p.827-832Texto completo disponível |
6 |
Material Type: Artigo
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Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulsesShi, Lan ; Arntfield, Susan D. ; Nickerson, MichaelFood research international, 2018-05, Vol.107, p.660-668 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
7 |
Material Type: Artigo
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Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive reviewSruthi, N.U. ; Josna, K. ; Pandiselvam, R. ; Kothakota, Anjineyulu ; Gavahian, Mohsen ; Mousavi Khaneghah, AminFood chemistry, 2022-01, Vol.368, p.130809-130809, Article 130809 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
8 |
Material Type: Artigo
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Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)Sharma, Savita ; Kataria, Ankita ; Singh, BaljitFood science & technology, 2022-04, Vol.160, p.113256, Article 113256 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
9 |
Material Type: Artigo
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Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivarsMayer Labba, Inger-Cecilia ; Frøkiær, Hanne ; Sandberg, Ann-SofieFood research international, 2021-02, Vol.140, p.110038-110038, Article 110038 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
10 |
Material Type: Artigo
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Salinity as eustressor for enhancing quality of vegetablesRouphael, Youssef ; Petropoulos, Spyridon A. ; Cardarelli, Mariateresa ; Colla, GiuseppeScientia horticulturae, 2018-04, Vol.234, p.361-369 [Periódico revisado por pares]Elsevier B.VTexto completo disponível |