Results 51 to 60 of about 60,130 (291)
Food Biomacromolecules, EarlyView.Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar +3 more
wiley +1 more source
Current Research in Food ScienceThe present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their ...
Ottavia Parenti +5 more
doaj +1 more source
ANALYSIS OF PRODUCTION AND TRADE OF CHICKPEA IN TURKEY AND THE WORLD [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2018 In this study, the changes in world’s and Turkish chickpea market were discussed. The data used in this study were obtained from FAO (Food and Agricultural Organisation) and TÜİK (Turkish Statistical Service) for the 1980-2016 periods.
Aybike ERTÜRK, Mevlüt GÜL
doaj
CARE1, a TY3-gypsy long terminal repeat retrotransposon in the food legume chickpea (Cicer arietinum L) [PDF]
, 2007 We report a novel Ty3-gypsy long terminal repeat retrotransposon CARE1 (_Cicer arietinum_ retro-element 1) in chickpea. This 5920-bp AT-rich (63%) element carries 723-bp 5' and 897-bp 3' LTRs respectively flanking an internal region of 4300-bp.
Kailash C. Upadhyaya, Manoj D. R. Rajput
core +1 more source
Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Food Biomacromolecules, EarlyView.Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source
MethodsX, 2020 Chickpea (Cicer arietinum L.) is the second most important grain legume worldwide. Recent advances in the sequencing of the chickpea genome has provided a new and valuable resource to aid efforts in gene discovery and crop trait improvement.
Ninghui Cheng, Paul A. Nakata
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Scientific Reports, 2023 Pearlmillet-chickpea cropping system (PCCS) is emerging as an important sequence in semi-arid regions of south-Asia owing to less water-requirement. However, chickpea (dry-season crop) faces comparatively acute soil moisture-deficit over pearlmillet (wet-
Ram Swaroop Bana +6 more
doaj +1 more source
Persistent, symptomless, systemic, and seed-borne infection of lettuce by Botrytis cinerea [PDF]
, 2010 Experiments are presented which show that Botrytis cinerea, the cause of gray mould disease, is often present in symptomless lettuce plants as a systemic, endophytic, infection which may arise from seed.
Dewey, F. M. +2 more
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Food Safety and Health, EarlyView.Representation of grass pea consumption in drought‐stricken sub‐Saharan Africa sustains nutrition, but excess β‐ODAP exposure due to multiple reasons triggers neurolathyrism, a progressive neurotoxic disorder. ABSTRACT Neurolathyrism is a progressive motor neuron disease due to the consumption of Lathyrus sativus (grass pea) over long periods.
Biruk Demisse Ayalew +12 more
wiley +1 more source
CTDB: An Integrated Chickpea Transcriptome Database for Functional and Applied Genomics. [PDF]
PLoS ONE, 2015 Chickpea is an important grain legume used as a rich source of protein in human diet. The narrow genetic diversity and limited availability of genomic resources are the major constraints in implementing breeding strategies and biotechnological ...
Mohit Verma +4 more
doaj +1 more source