Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive...
7 January 2022
The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerab...
Background: Although there are merits in using commercial “enteral nutrition formula” (ENF) compared with blended ENF, there is a growing preference for the use of blended ENF in many countries globally. However, the nutritional value and...
Nowadays, the popularity of snack foods is increasing due to the fast-paced lifestyle of society. Thanks to the prevailing trends related to a healthy lifestyle and organic food, the need to create new products is increasing, but also more and more a...
The aim of this text is to present the results of the research we carried out on a group of inhabitants of the Czech Republic who actively (or at least occasionally) engage in sports activities. The aim of the research was to analyse the consumer beh...
Macrofungi are among the most promising sources of biologically active natural products with nutritional qualities and therapeutic values. In this work, the nutritional value of nine species of wild macrofungi from Ibague-Tolima (Colombia) was evalua...
Türkiye represents one of the world’s biodiversity hotspots, containing over 11,000 species of plants, with an estimated 10% being edible. Wild food plants, especially in rural areas, are collected and eaten or sold in local markets, compl...
The purpose of the study was to develop an innovative meat–plant product in the form of a paste with increased nutritional value. Increased nutritional value was assessed based on the results of a nutritional analysis of a reference meat produc...
The study concerns the effect of wheat germ expeller (WGE) as a feed additive given to male Ross-308 broiler chickens on their meat’s energy and nutritional value, and coverage of nutrient reference values-requirements (NRV-R) of consumers for...
This study focuses on calibrating and validating models for hyperspectral canopy reflectance data that are useful to predict the nutritive value of ryegrass-white clover mixed herbage available to the grazing cow. Hyperspectral measurements and herba...
The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three var...
The Catalan Linguistic Area (CLA) is a mycophile region where interest in the nutritional properties of traditional edible fungi is steadily growing, driven by their gastronomic appeal. The present study undertakes a scoping review with two main obje...
Hempseed meal (HSM) is left after oil extraction of hemp and may act as a protein source in livestock. The first phase of this research evaluated variation in nutritive value and in vitro dry matter digestibility (IVDMD) of HSM from various sources i...
Breakfast is widely considered the most important meal of the day. Despite this, the consumption of ready to eat industrial products with low nutritional value is increasing. This study correlated longitudinally the nutritional value of breakfast pro...
The objective of this study is to explore the relationships among four key attributes—nutritional value, attitude, repurchase intention, and price fairness—in the context of the cereal product market. Additionally, the research investigat...
The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (Bacillus subtilis, Aspergillus niger,...
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition....
In a continued search for legumes to grow with forage sorghum (FS) [Sorghum bicolor (L.) Moench] in semi-arid environments, studies in 2019 and 2022 at New Mexico State University Rex E. Kirksey Agricultural Science Center at Tucumcari, NM USA, evalu...
The study was conducted to evaluate the influence of silicon application on the botanical composition of grass–legume mixtures as well as the nutritional value of individual species and mixtures. The two-factor field experiment was established...
Lettuce (Lactuca sativa L.) is one of the most consumed leafy green vegetables in the world, and is a good source of important bioactive compounds. However, environmental stress factors, such as salinity or drought, cause physiological and biochemica...
Piper methysticum G. Forst. (kava) is an important horticultural shrub of the Pacific, used as an ingredient of the intoxicating kava beverage, dietary supplement, and medicine around the globe. This study presents the first systematic evaluation of...
The growth of the world’s population and the reduction in the average annual global individual carbon footprint are current issues. With the aim of assessing nutritional protein values, we developed a sensitive analytical methodology for the id...
Large-scale intensive feeding triggered reduced growth performance and nutritional value. Exogenous probiotics can promote the growth performance and nutritional value of fish through improving the intestinal microbiota. However, detailed research on...
10 August 2022
For consumers, among the most important sources of information related to nutrition are popular journals and magazines, including women’s and sports, but the diets presented there may lead to unhealthy weight-control behaviors. The aim of the s...
Improvement in the nutritive value of corn stover after solid-state fermentation with Pleurotus ostreatus is reported. Two ruminally cannulated dairy cows were used in an in vitro study arranged in a 2 × 3 factorial design with four replicates...
Alfalfa (Medicago sativa L.) is a major forage legume worldwide. Developing multifoliolate germplasm has been explored as a strategy to improve forage nutritive value and support more efficient forage livestock production. Here, we developed a multif...
The present study aimed to investigate whether the exogenous addition of amylase enhances the nutritional value of pea seeds for broiler chickens. In total, 84 1-day-old male broiler chickens (Ross 308) were used for the experimental study. During th...
Seaweeds have caught the attention of the scientific community in recent years. Their production can mitigate the negative impact of anthropogenic activity and their use in animal nutrition reduces the dependency on conventional crops such as maize a...
Background/Objectives: AI tools are becoming increasingly common, including in areas related to health and diet. However, there are no studies indicating the nutritional value of diets generated by large language models (LLMs). The aim of this study...
As farm profitability and sustainability of animal production are largely affected by overall losses of dry matter and nutritive value of silage from field to trough, the objective of the study was to assess the effects of different additive types on...
In ancient times, the shoots of certain species within the Cytisus genus were used as animal feed. Cytisus striatus is a plentiful and widespread shrub that has long been utilized as a soil fertilizer in the Iberian Peninsula. The flowers of this shr...
Soybean (Glycine max L.) is a high value crop that has been used as a forage since the early 1900s in the southern U.S. (e.g., Mississippi, Alabama, Georgia, South Carolina, and Florida). Renewed interest has increased the use of soybean as a viable...
Alfalfa (Medicago sativa L.) requires a large amount of potassium (K) for maintaining forage yield and stand persistence. Therefore, soil inherently low in K levels must be supplemented with K fertilizers. Although several commercial K fertilizers ar...
Several by-products, such as whole cull dates, date stones (also called pits, seeds, kernels), sugar-extracted date pulp, are produced from date fruit processing industries. These by-products, particularly date stone meal represent 10 to 20% of the w...
Due to the health problems caused by the malnutrition of the world’s population, the focus of wheat breeding is turning to the improvement of the nutritional quality of wheat grain. Recently, the consumption of wheatgrass has become increasingl...
The present study evaluated the nutritional values and in vitro fermentation characteristics of 29 different Chinese herbs in order to develop effective feed additives for livestock nutrition. The Chinese herbs were analyzed for their chemical compos...
Alternative protein sources for the human diet may help overcome the growing food pressure. Plants with abundant resources and high protein content are potential sources. In this article, graded proteins and isolated proteins from Corylus mandshurica...
This study draws attention to the potential benefits of leveraging food values to amplify the impact of nutrition education programs. The study has collected data via a telephone survey from 417 randomly selected residents in Guilford County in the s...
The objective of this experiment was to explore the nutritional components of industrial hemp byproducts (industrial hemp ethanol extraction byproduct, IHEEB; industrial hemp stalk, IHS; industrial hemp seed meal, IHSM; industrial hemp oil filter res...
Research on Plant Growth-Promoting Bacteria (PGPB) has focused much more on rhizospheric bacteria. However, PGPB associated with toxic cyanobacterial bloom (TCB) could enter the rhizosphere through irrigation water, helping plants such as Pisum sativ...
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich...
This work searched for the phyto-therapeutic potential and nutritional value of seeds from the halophyte Cladium mariscus L. (Pohl.), aiming at its use as a source of bioactive ingredients for the food industry. Hence, the nutritional profile, includ...
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive c...
Intercropping with legume forages is recognized as an effective strategy for enhancing nitrogen levels in agroforestry, while mowing may influence nitrogen fixation capacity and yield. This study investigated the rooting, nitrogen fixation, nutritive...
Onions belong to the Allium genus that has been frequently used for human diet and the traditional medication due to the bioactive compounds. The main nutritional values, vitamins, and amino acid compositions of onion bulbs (Yellow, Red, Green, Leek,...
The leaves of alfalfa (Medicago sativa L.) are a valuable source of protein, and the stems a source of fiber. Harvest methods are sought that would allow separation of different plant fractions for agricultural or industrial functions. A solution is...
Geophytes are plants with underground storage organs including bulbs, corms, tubers, and rhizomes, often physiologically active and able to survive during harsh environmental conditions. This study is conducted to assess the nutritive value, mineral...
Background: A nationwide, prospective, multicenter, cohort study (the Disease-Related caloric-protein malnutrition EChOgraphy (DRECO) study) was designed to assess the usefulness of ultrasound of the rectus femoris for detecting sarcopenia in hospita...
In accordance with the current technological advances in the bakery industry, to increase the nutritional value of cookies without affecting their technological and sensorial parameters, critical ingredients of cookie products (flour, sugar, butter)...
The recommended sowing rate of alfalfa (Medicago sativa L.) is about 10 kg pure live seed ha−1, but it is debated if increasing the sowing rate enhances forage yield and quality in the sowing year. This study was conducted to: (i) determine the...
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