Results 131 to 140 of about 303,087 (304)
Colour, health and wellbeing: the hidden qualities and properties of natural dyes [PDF]
, 2013 This paper addresses the questions: Is it feasible that the chemicals present in the natural dyes of both plants and insects which in the past, man has exploited for their colour, could exhibit other properties?
Wells, Kate
core +1 more source
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona +4 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian +14 more
wiley +1 more source
Faba beans in diets for growing-finishing pigs [PDF]
, 2003 Two experiments were carried out to study the effects of using the new faba bean (Vicia faba L.) cultivar Kontu as a domestic protein source for growing-finishing pigs.In Experiment 1,120 pigs were used with a body weight (BW)of 25–110 kg to study the ...
Alaviuhkola, Timo +3 more
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Condensed tannins. 5. The oxidative condensation of (+)-catechin [PDF]
Biochemical Journal, 1960 S R, Evelyn, E A, Maihs, D G, Roux
openaire +2 more sources
Journal of Agronomy and Crop Science, Volume 212, Issue 2, March 2026.ABSTRACT Flooding is a major abiotic stress that limits legume productivity and ecological resilience. Identifying variation in submergence tolerance among legume accessions is critical for developing climate‐resilient cultivars. This study investigated phenotypic and physiological responses to complete submergence in nine Lotus japonicus accessions ...
Eamon J. Durkan +2 more
wiley +1 more source
MoleculesTannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme +5 more
doaj +1 more source
Effect of sainfoin (Onobrychis viciifolia) silage and hay against gastrointestinal nematodes in lambs [PDF]
, 2007 The objective of the study was to examine the effect of dried and ensiled sainfoin (Onobrychis viciifolia) against two species of gastrointestinal nematodes (Haemonchus contortus, Cooperia curticei) in lambs. Twenty-four days post experimental infection,
Heckendorn, Felix +4 more
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Advanced Functional Materials, Volume 36, Issue 13, 12 February 2026.This review explores functional and responsive materials for triboelectric nanogenerators (TENGs) in sustainable smart agriculture. It examines how particulate contamination and dirt affect charge transfer and efficiency. Environmental challenges and strategies to enhance durability and responsiveness are outlined, including active functional layers ...
Rafael R. A. Silva +9 more
wiley +1 more source