Results 81 to 90 of about 60,916 (307)

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Journal of High Institute of Public Health, 2013
Background: Chickpea (Cicer arietinum L.) is considered the fifth valuable legume in terms of worldwide economic stand point. It is planted in southern and western area of Asia and Mediterranean.
Nabil Mohamed Abdel Hamid El-Shimy
doaj   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Chickpea: Its Origin, Distribution, Nutrition, Benefits, Breeding, and Symbiotic Relationship with Mesorhizobium Species

Plants
Chickpea (Cicer arietinum L.), encompassing the desi and kabuli varieties, is a beloved pulse crop globally. Its cultivation spans over fifty countries, from the Indian subcontinent and southern Europe to the Middle East, North Africa, the Americas ...
Junjie Zhang, Jingqi Wang, Cancan Zhu, Raghvendra Pratap Singh, Wenfeng Chen   +4 more
doaj   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

PROSPECTS AND RESULTS OF STUDYING THE COLLECTION OF CHICKPEA FROM VIR AT OMSK STATE AGRARIAN UNIVERSITY

Труды по прикладной ботанике, генетике и селекции, 2018
In 2012-1016, 23 chickpea accessions from VIR and 23 accessions from the collection of chickpea somaclones of the Siberian Research Institute of Forages were studied at Omsk State Agrarian University.
S. P. Kuzmina, N. G. Kazydub, E. A. Chernenko   +2 more
doaj   +1 more source

Can the palatability of healthy, satiety-promoting foods increase with repeated exposure during weight loss? [PDF]

, 2017
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet.
Anguah, Katherene O.-B., Craig, Bruce A., Eichelsdoerfer, Petra E., Gehrke, Malinda M., Lovejoy, Jennifer C., McCrory, Megan A., Palmer, Philip A.   +6 more
core   +3 more sources

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Heterogeneity in Ty1-copia group of retroelements in chickpea (Cicer arietinum) genome [PDF]

, 2007
Retrotransposons constitute a major fraction of plant genomes and these elements may have played a significant role in evolution and sequence organization of genomes.
Kailash C. Upadhyaya, Manoj K. Rajput
core   +1 more source

A compendium of Technologies, Practices, Services and Policies for Scaling Climate Smart Agriculture in Odisha (India) [PDF]

, 2020
Stakeholders engaged in agricultural research for development (AR4D) are increasingly tackling risks associated with climate change in smallholder systems.
Biswal, Sabyasachi, Jat, Mangi Lal, Khatri-Chhetri, Arun, Pathak, Himanshu, Rana, Dharamvir Singh, Sharma, Sheetal   +5 more
core