The nutritional and non-nutritional aspect of Gluten: A Review

2020 ◽  
Vol 12 (03) ◽  
Keyword(s):  
Nutritional Aspect

scholarly journals Productivity and Nutritional Trait Improvements of Different Tomatoes Cultivated with Effective Microorganisms Technology

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 112
Author(s):  
Giuseppina Tommonaro ◽  
Gennaro Roberto Abbamondi ◽  
Barbara Nicolaus ◽  
Annarita Poli ◽  
Costantino D’Angelo ◽  
...  
Keyword(s):  
Plant Growth Promoting Bacteria ◽  
Effective Microorganisms ◽  
Microbial Inoculation ◽  
Yield And Quality ◽  
Promising Strategy ◽  
Plant Growth Promoting ◽  
Growth Promoting ◽  
Traditional Approaches ◽  
Nutritional Aspect

The use of ecofriendly strategies, such as the use of Plant Growth Promoting Bacteria, to improve the yield and quality of crops has become necessary to satisfy the growing demand of food and to avoid the use of chemical fertilizers and pesticides. In this study, we report the effects of an innovative microbial inoculation technique, namely Effective Microorganisms (EM), compared with traditional approaches, on productivity and nutritional aspect of four tomato varieties: Brandywine, Corbarino Giallo, S. Marzano Cirio 3, S. Marzano Antico. Results showed an increase of plant productivity as well as an enhanced antioxidant activity mainly in San Marzano Antico and Brandywine varieties treated with EM technology. Moreover, the polyphenol and carotenoid contents also changed, in response to the plant treatments. In conclusion, the application of EM® technology in agriculture could represent a very promising strategy in agricultural sustainability.

scholarly journals Environmental and Nutritional Aspect in Male Infertility

1970 ◽  
Vol 10 (1) ◽  
pp. 16-19 ◽  
Author(s):  
Hamida Begum ◽  
ABM Moniruddin ◽  
Khairun Nahar
Keyword(s):  
Heavy Metals ◽  
Male Infertility ◽  
Sperm Count ◽  
Sperm Production ◽  
Male And Female ◽  
Exogenous Estrogen ◽  
Sperm Counts ◽  
And Function ◽  
Nutritional Aspect ◽  
Anatomical Defects

Male and female partner of a couple must be standard and fit to have the capacity to procreate. Studies confirm that male sperm counts are declining and environmental factors as pesticides, exogenous estrogen, heavy metals negatively impact spermatogenesis without any obvious anatomical defects. So, a number of nutritional therapies have been shown to improve sperm count and motility as carnitine, arginine, zinc, selenium and vitamin B12. Numerous anitioxidants have prove beneficial in treating male infertility as Vitamin C, Vitamin E, Glutathione and Coenzyme Q10. This article aims to highlight the correction of nutritional imbalances to encourage optimum sperm production and function, when there is idiopathic impaired spermatogenesis.   doi:10.3329/jom.v10i1.1997   J Medicine 2009; 10: 16-19   

scholarly journals Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

2015 ◽  
Vol 7 (2) ◽  
pp. 68-75 ◽  
Author(s):  
I. Svec ◽  
◽  
Marie Hruskova ◽  
Ivana Jurinova ◽  
◽  
...  
Keyword(s):  
Nutritional Aspect

scholarly journals Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate

2016 ◽  
Vol 40 (2) ◽  
pp. 235-243 ◽  
Author(s):  
Anderson Felicori Fernandes ◽  
Raul Antônio Viana Madeira ◽  
Carlos Wanderlei Piler Carvalho ◽  
Joelma Pereira
Keyword(s):  
Whey Protein ◽  
Sensory Analysis ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Biological Value ◽  
High Carbohydrate ◽  
Sensory Acceptance ◽  
Absolute Density ◽  
Nutritional Aspect ◽  
Different Levels

ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.

scholarly journals EXAMINATION OF FIRIK PRODUCED IN HATAY REGION IN TERMS OF NUTRITIONAL ASPECT

2017 ◽  
Vol 42 (6) ◽  
pp. 726-730 ◽  
Author(s):  
Erdem Carsanba ◽  
Ismail Akca ◽  
Mahir Tımur
Keyword(s):  
Nutritional Aspect

scholarly journals Development and Analysis of Sorghum Crackers

2019 ◽  
pp. 26-31
Author(s):  
P. Ashwitha Reddy ◽  
G. Pranusha ◽  
G. Laxmikanth Rao ◽  
A. Naveen Reddy
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Wheat Flour ◽  
Age Groups ◽  
Laboratory Evaluation ◽  
Bakery Products ◽  
Carbon Dioxide Gas ◽  
Sorghum Flour ◽  
Leaf Powder ◽  
Nutritional Aspect

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day’s millets are gaining popularity. In the development of sorghum crackers product, the main ingredients used are sorghum, refined wheat flour and basil leaf powder. Refined wheat flour is added in proportions to obtain soft, crispy, light fermented crackers as they cannot be made with whole sorghum flour because it is gluten free and posses less binding nature resulting in harder and heavier product. In general, the higher the gluten content in the wheat the higher the protein content of the flour. The higher the protein content of flour, the better is its ability to trap carbon dioxide gas giving lighter weight to biscuit. In the present study related to product development, sorghum crackers are developed by using sorghum flour and basil leaf powder in different variations. To acquire the beneficial properties of basil, the leaves are vacuum dried, powdered and incorporated in the product. On the whole, the nutritional aspect is increased by developing crackers with sorghum flour and basil leaves powder. Different variations are developed based on refined wheat flour and sorghum flour are 50(S):50(RWF), 60(S):40(RWF), 70(S):30(RWF) and basil powder is taken in same amount for all the variations. By laboratory evaluation of (chemical and sensory) 70(S):30(RWF) variant has got the highest acceptance.

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