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Forage Nutritional Quality Management
Forage quality affects digestibility and availability of nutrients. Due to building pressure of human as well as livestock population and...
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Nutritional Quality of Important Forages
Forages are the cheapest and common source of nutrients for livestock. Forage grasses, legumes, tree foliage and crop residues are important forage...
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Environmental impact and nutritional quality of adult diet in France based on fruit and vegetable intakes
PurposeTo describe the nutritional quality and environmental impact of self-selected diets of adults in France in relation to their fruit and...
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Performance of Metarhizium rileyi Nm017: nutritional supplementation to improve production and quality conidia
This study aimed to analyze the effect of nutritional supplements on improving conidia production of Metarhizium rileyi Nm017 at laboratory scale...
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Impact of temperature fluctuations on fatty acid composition and nutritional quality of tilapia fillet (Oreochromis niloticus)
In this study, the muscle composition (approximate composition, amino acids, fatty acids) of frozen tilapia fillets undergoing temperature...
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Respective contribution of ultra-processing and nutritional quality of foods to the overall diet quality: results from the NutriNet-Santé study
BackgroundBoth the nutritional quality of the foods consumed (as nutrient composition) and their ultra-processed nature have been linked to health...
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Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins
High-protein beverages are among the most consumed, but few offer nutritional or active ingredients beyond their basic nutritional content. The...
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Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was...
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Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile
This study evaluated the impacts of various drying techniques—hot-air drying (HD), microwave rolling-bed drying (MRD), hot-air microwave rolling-bed...
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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve...
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Food Matrix: Implications for Nutritional Quality
Evidence supporting diet–disease relationships has emphasized the development of functional foods, i.e., foods which confer health benefits far...
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Nutritional Assessment
Nutritional health of an individual or a population is defined as a state of equilibrium wherein the nutrient intake and requirements balance each...
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Quality aspects of marula (Sclerocarya birrea) fruit, nutritional composition, and the formation of value-added products for human nutrition: a review
The review aimed to explore the reported biochemical, nutritional, and quality aspects of marula fruit and its value-added products for enhancement...
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The revised Healthy Purchase Index (r-HPI): a validated tool for exploring the nutritional quality of household food purchases
BackgroundThe Healthy Purchase Index (HPI) assesses the nutritional quality of food purchases (FP) from food group expenditure shares only. However,...
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Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage
Nutritional and sensory quality of wild rocket leaves ( Diplotaxis tenuifolia L., cv. Grazia) subjected to commercial processing and packaging were...
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Impact of cooking treatments on nutritional quality, phytochemical composition and antioxidant properties of Lepidium sativum L. seeds
Lepidium sativum seeds were submitted to different cooking treatments (Dry heating, micowaving, grilling) and the nutritional value, the...
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Nutritional Aspects of Fats and Oils
Fats highly contribute to the food quality in terms of taste, smell, texture, and nutrition. Fats and oils consist mainly of triacylglycerols and...
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Techniques in Forage Quality Analysis
The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional...
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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas
Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan region. They are generally prepared from cow or yak milk...
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Hydrocolloid-Based Bilayer Edible Coatings Maintain Bioactive Compounds and Nutritional Quality of ‘Dashehari’ Mango (Mangifera Indica L.) Fruits
The present study aimed to know the effects of hydrocolloid-based bilayer coatings on bioactive compounds and nutritional profile of ‘Dashehari’...
