Results 141 to 150 of about 4,598 (202)

CRISPR/Cas9-mediated inactivation of the soybean agglutinin <i>Le1</i> gene to improve grain quality. [PDF]

Front Plant Sci
Kafer JM, Koltun A, Hoshino RT, Girotto L, Silveira CA, Marin SRR, Rech EL, Nepomuceno AL, Mertz-Henning LM.   +8 more
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Studies on antinutritional factors in leguminous seeds

, 1991
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Studies on Antinutritional Factors in Leguminous Seeds

Studies on Antinutritional Factors in Leguminous Seeds
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Antinutritional Factors in Legumes

2021
Legumes are edible crops belonging to the Leguminosae family that are generally consumed as a rich protein source along with cereals. Besides providing ample amounts of protein, legumes also supply ample amounts of fiber and potassium to the diet. Legumes
Priya Dangi, Nisha Chaudhary, Deepali Gajwani, null Neha   +3 more
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A review of thermosensitive antinutritional factors in plant‐based foods

Journal of Food Biochemistry, 2022
Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food.
, Xinqi Liu
exaly   +3 more sources

Antinutritional factors in plant based foods

INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES, 2023
Plants have the potential to create chemical molecules that operate as a defense mechanism against pests, bacteria, and other animals. When consumed by humans or other animals, these chemical substances can have a negative effect on the body. There are a number of antinutritional factors such as saponins, polyphenols, phytic acids, lathyrogens, alpha ...
Jyoti Singh, Simran Kaur Arora
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Antinutritional factors in legumes of the Sonoran Desert [PDF]

Ecology of Food and Nutrition, 1983
Ten samples of legumes indigenous to the Sonoran Desert were analyzed for antinutritional factors: flatulent oligosaccharides, trypsin inhibitors, lectins, phytic acid and cyanogenic glycosides. These samples represented the following species: Phaseolus acutifolius var. latifolius. Phaseolus vulgaris, Lysiloma watsonii and Parkinsonia aculeata.
C W Weber, J W Berry
exaly   +2 more sources

Antinutritional Factors in Sweetpotato Greens

Journal of Food Composition and Analysis, 1995
Abstract Although sweetpotato leaves are consumed as a green vegetable in several Asian and some African countries, information on their antinutritional factors is very limited. Thus, oxalic, phytic, and tannic acids and trypsin and chymotrypsin inhibitor contents in the leaves of three sweetpotato varieties, Jewel, Georgia Jet, and TU-82-155 were ...
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