scholarly journals Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

2018 ◽  
Author(s):  
Cuauhtémoc Reyes Moreno ◽  
Perla C. Reyes Fernández ◽  
Edith O. Cuevas Rodríguez ◽  
Jorge Milán Carrillo ◽  
Saraid Mora Rochín
Keyword(s):  
Bioactive Compounds ◽  
Extrusion Cooking ◽  
Nutritional Properties

Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (PhaseolusvulgarisL.) by Extrusion Cooking

1999 ◽  
Vol 47 (3) ◽  
pp. 1174-1182 ◽  
Author(s):  
María A. Martín-Cabrejas ◽  
Laura Jaime ◽  
Caroline Karanja ◽  
Andrew J. Downie ◽  
Mary L. Parker ◽  
...  
Keyword(s):  
Extrusion Cooking ◽  
Nutritional Properties

scholarly journals Diversity of Mushrooms and Their Metabolites of Nutraceutical and Therapeutic Significance

2016 ◽  
Vol 2016 ◽  
pp. 1-18 ◽  
Author(s):  
Deepak K. Rahi ◽  
Deepika Malik
Keyword(s):  
Bioactive Compounds ◽  
Food Supplements ◽  
Bioactive Metabolites ◽  
Health Issues ◽  
Nutritional Properties ◽  
Mushroom Species ◽  
Cellular Protection ◽  
Research Institutes ◽  
The World ◽  
Bioactive Agents

Mushrooms are well known for their nutritional as well as therapeutic values worldwide. Interest in mushrooms has peaked because immunity and cellular protection are important issues for health conscious consumers and for those individuals who are dealing with serious health issues. Mushrooms generally belong to Basidiomycetes which harbors numerous mushroom species with diversity of metabolites of nutraceutical and therapeutic significance. They have been reported to be the most valuable ones for humans. Investigations on the therapeutic and nutritional properties of mushrooms are underway throughout the world. Researchers are providing crucial data on the array of bioactive compounds found within these fascinating fungi. People are now accepting mushrooms more as food and food supplements. Various academic and research institutes are all involved actively in research on bioactive metabolites of mushrooms. The present paper aims at reviewing the diversity of mushrooms and the types of metabolites especially of nutraceutical and therapeutic importance present in these mushrooms and their role as bioactive agents.

scholarly journals Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

2018 ◽  
Author(s):  
Sarra Jribi ◽  
Hela Gliguem ◽  
Andras Nagy ◽  
Nagy Gabor Zsolt ◽  
Lilla Szalóki-Dorkó ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Green Technology ◽  
High Water Content ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Nutritional Properties ◽  
Physico Chemical ◽  
The Impact

Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p<0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used. Keywords: Sprouts; drying; functional properties; bioactive compounds. 

scholarly journals Chemical Composition and Bioactive Compounds of Some Wild Edible Mushrooms

2017 ◽  
Vol 74 (1) ◽  
pp. 1
Author(s):  
Melinda NAGY ◽  
Sonia SOCACI ◽  
Maria TOFANA ◽  
Elena Suzana BIRIS-DORHOI ◽  
Dorin ȚIBULCĂ ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bioactive Compounds ◽  
Agaricus Bisporus ◽  
Crude Protein ◽  
Scientific Evidence ◽  
Fruiting Bodies ◽  
Wild Edible Mushrooms ◽  
Nutritional Properties ◽  
Total Sugars ◽  
Total Carbohydrates

Over the last decades, the consumption of mushrooms has significantly increased due to the scientific evidence of their ability to help the organism in the combat and prevention of several diseases (Kalac, 2009). Fruiting bodies of mushrooms are consumed as a delicacy for their texture and flavour, but also for their nutritional properties that makes them even more attractable (Heleno S. 2015). In this paper data were collected from several scientific studies with the aim to characterize the chemical composition and content of bioactive compounds of various mushrooms species: Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Pleurotus ostreatus, Lactarius piperatus. The chemical composition of 5 wild edible studied mushrooms, including moisture, ash, total carbohydrates, total sugars, crude fat, crude protein and energy were determined according to AOAC procedures.

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

2015 ◽  
Vol 6 (9) ◽  
pp. 3135-3143 ◽  
Author(s):  
P. Morales ◽  
J. De J. Berrios ◽  
A. Varela ◽  
C. Burbano ◽  
C. Cuadrado ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Inositol Phosphates ◽  
Extrusion Cooking ◽  
Extrusion Processing

The effect of extrusion processing on inositol phosphates.

scholarly journals Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

2020 ◽  
Vol 3 ◽  
pp. 189-194 ◽  
Author(s):  
Citlali Colín-Chávez ◽  
Jose J. Virgen-Ortiz ◽  
Luis E. Serrano-Rubio ◽  
Miguel A. Martínez-Téllez ◽  
Marta Astier
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Properties ◽  
Maize Landraces

scholarly journals Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

2020 ◽  
Vol 4 (7) ◽  
pp. 252-259
Author(s):  
Sarra Jribi ◽  
Otilia Tamara Anta ◽  
Helga Molnàr ◽  
Nora Adànyi ◽  
Zoltan Fustos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Durum Wheat ◽  
Bioactive Compounds ◽  
Triticum Durum ◽  
Food Industry ◽  
Biochemical Characterization ◽  
Nutritional Properties ◽  
Cereal Products ◽  
Sprouted Seeds

Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels. Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances. Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value. Keywords: Durum wheat, bioactive compounds, nutritional properties, sprouting, vitamins.

scholarly journals Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Molecules ◽  
2015 ◽  
Vol 20 (5) ◽  
pp. 8875-8892 ◽  
Author(s):  
Martha Ruiz-Gutiérrez ◽  
Carlos Amaya-Guerra ◽  
Armando Quintero-Ramos ◽  
Esther Pérez-Carrillo ◽  
Teresita Ruiz-Anchondo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Extrusion Cooking ◽  
Cactus Pear
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