Phytase and its Applications

This study evaluated the enrichment of sourdough brioches with Moringa oleifera leaf powder (MLP) at inclusion levels of 5% and 10% (w/w) as a functional ingredient. Brioches were produced using a multi-strain sourdough starter and characterized through microbiological, physicochemical, functional, volatile organic co…

This study aimed to determine the prevalence of phosphorus (P)-based additives in processed foods and beverages in the Turkish market and evaluate how these components are declared on ingredient labels. Ingredient lists of 3,293 products across 16 food categories from eight major retail chains and one online market op…

Soaking is a common household practice used to improve the cooking quality and digestibility of legumes; however, its effect on phytic acid, a major antinutritional factor, varies depending on the soaking medium. This study investigated the impact of soaking chickpeas in some liquids—kefir, pickle juice, and their wat…

Traditional processing can modify the nutritional and volatile characteristics of cere-al-based foods. This study evaluated Moroccan Bandek production, comprising soaking, steaming, solar drying, and roasting, in four cereal matrices: conventional durum wheat (Svevo), high-amylose durum wheat (Svevo HA), soft-kernel d…

Özet henüz yok.

Beslenme bilimi, insan vücudunun yaşamını sürdürebilmesi, büyümesi, gelişmesi ve metabolik faaliyetlerini gerçekleştirebilmesi için gerekli olan besin öğelerini inceleyen disiplinler arası bir alandır. Bu çerçevede besin öğeleri genel olarak makrobesinler (macronutrients) ve mikrobesinler (micronutrients) şeklinde sın…

This systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, absorption, and status in humans. Screening of PubMed, Scopus, and Cochrane Library (January 1970–Decemb…

This study was carried out to determine the efficiency of various biological wastes, nutrients, some metal ions, temperature, pH on thermostable phytase production. The new isolate Bacillus megaterium EBD 9-1 phytase was used to study the biochemical characteristics. The phytase activity increased markedly at the late…

Boron (B) is an essential micronutrient involved in hormone activity, energy metabolism, antioxidant defense, bone development, wound healing, and immune function. The present study explores the effects of sodium perborate tetrahydrate (SPT) on nutrient digestibility and the modulation of specific nutrient transporter…

Calcium (Ca) was the least abundant macronutrient in both legumes. Potassium (K) contents in kidney bean and white bean samples ranged from 13,687.08 mg/kg (control) to 20,078.57 mg/kg (6 cm sprouts) and 3,601.90 mg/kg (3 cm sprouts) to 6,459.55 mg/kg (6 cm sprouts), respectively. Calcium contents ranged from 413.91 m…

• MEHMET MUSA ÖZCAN

Boron (B) is an essential micronutrient involved in hormone activity, energy metabolism, antioxidant defense, bone development, wound healing, and immune function. The present study explores the effects of sodium perborate tetrahydrate (SPT) on nutrient digestibility and the modulation of specific nutrient transporter…

• EMRE ŞAHİN

This study investigated the effects of dietary xylanase and protease supplementation, applied individually or in combination, on growth performance, intestinal characteristics, gut fermentation, meat quality, and skeletal traits in broiler chickens. A total of 540-day-old male broiler chicks were allocated to six expe…

• BUKET BAKIR