Results 121 to 130 of about 4,936,023 (298)

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Comparative studies of the nucleotide sequences of metallothionein-like plant genes [PDF]

, 1994
Metallothioneins (MTs) are low molecular weight, cysteine-rich, metal binding proteins, whose proposed functions include roles in essential trace metal homeostasis and the detoxification of certain non-essential metals.
Bartley, Julia
core  

The protein import apparatus of chloroplasts [PDF]

, 1993
Routing of cytosolically synthesized precursor proteins into chloroplasts is a specific process which involves a multitude of soluble and membrane components.
Soll, Jürgen, Jürgen Soll, Heike Alefsen, Alefsen, Heike   +3 more
core   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

A Strong Impact of Soil Tetracycline on Physiology and Biochemistry of Pea Seedlings

Scientifica, 2019
Antibiotics are a new type of contaminants found in the environment. They are increasingly used in farm animal production systems and may accumulate in crops, limiting the plant growth rate and nutritive value.
Małgorzata Margas, Agnieszka I. Piotrowicz-Cieślak, Dariusz J. Michalczyk, Katarzyna Głowacka   +3 more
doaj   +1 more source

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates

Foods
The structure and texture of plant proteins play a key role in determining their functionality and use in plant-based meat analogues. Extrusion is an effective technology for developing textures through protein denaturation and alignment, so controlling parameters such as die size is essential, as it determines the pressure, flow and final structure of
Mª Melchora Muñoz, Mª Dolores Garrido, Irene Peñaranda   +2 more
openaire   +2 more sources

Sensory and techno-functional properties of Alkaline solubilized-bacterial acidified pea protein isolate. [PDF]

openPlant protein use in food applications and meat alternatives is drastically increasing nowadays. Pea protein contributes a major proportion among them after soya protein as soya has a large amount of antinutrients; thus, it is preferred less. Whereas
SHARMA, NAVRATAN
core  

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source

Response of barley and pea crops to supplementary UV-B radiation. [PDF]

, 1999
Four cultivars of winter barley (Hordeum vulgare L.) and two cultivars of combining pea (Pisum sativum L.) were grown in the field in the UK (52°N) and irradiated under banks of UV-B lamps in 1994/95 (barley) and 1996 (pea).
Woodfin, R., Jones, H. G., Ayres, P. G., Paul, Nigel D., Stephen, J., Corlett, J. E.   +5 more
core   +2 more sources