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   Articles with "nutritional technological" as a keyword



Nutritional and technological potential of chicken feathers for the food industry

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recommendations! Published in 2024 at "British Poultry Science"

DOI: 10.1080/00071668.2024.2365859

Abstract: ABSTRACT 1. The production of chicken meat has resulted in high volumes of byproducts, such as feathers, bones, skin, viscera, and feet. The structure of feathers is one of the most complex among vertebrates, with… read more here.

Keywords: potential chicken; feathers food; nutritional technological; technological potential ... See more keywords
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Nutritional and technological potential of cactus fruits for insertion in human food.

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recommendations! Published in 2021 at "Critical reviews in food science and nutrition"

DOI: 10.1080/10408398.2021.1997906

Abstract: The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive… read more here.

Keywords: technological potential; food nutritional; nutritional technological; potential cactus ... See more keywords

Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour.

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recommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"

DOI: 10.1590/0001-3765202220200940

Abstract: Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant… read more here.

Keywords: processing; antioxidant activity; potential umbu; nutritional technological ... See more keywords

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties

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recommendations! Published in 2025 at "Molecules"

DOI: 10.3390/molecules30163411

Abstract: The study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut… read more here.

Keywords: oil cake; pasta; nutritional technological; hazelnut oil ... See more keywords