By Neha MathurAug 7 2023Reviewed by Sophia Coveney In a recent Special Issue published in Foods, researchers collated scientific evidence on advancements in research for nutrient-rich foods, such as fruits, vegetables, nuts olive oil, to name a few.
The second set of topics covered articles describing the nutrient composition of some foods and their bioaccessibility. Regarding food transformation, Seke et al. found that microencapsulation of natal plum juice improved its stability, thereby facilitating the development of functional foods. They inoculated this juice with Lactiplantibacillus plantarum 75 by freeze-drying.
Grubišić et al. found that wheatgrass juice improved their nutritional value by increasing their Ca, Mg, Mn, and Zn levels. Specifically, it increased vitamin C levels in apple, beetroot, and carrot juices and total flavonoids in apple, carrot, and orange juices.
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