Results 131 to 140 of about 26,962 (331)

Health Benefits of Pea Protein Isolate: A Comparative Review

SURG Journal, 2020
Pea protein isolate, derived from yellow split peas, is an increasingly prevalent additive and supplement in the food and beverage market, commonly found in alternative meats, meal replacements, cereal bars, alternative milks and additional food products.
openaire   +2 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Proteins synthesized in tobacco mosaic virus infected protoplasts [PDF]

, 1979
The study described here concerns the proteins, synthesized as a result of tobacco mosaic virus (TMV) multiplication in tobacco protoplasts and in cowpea protoplasts. The identification of proteins involved in the TMV infection, for instance in the virus
Huber, R.
core  

Immune Markers and Risk of Pancreatic Cancer in the European EPIC Cohort

International Journal of Cancer, EarlyView.
The immune system has been implicated as a major driver in pancreatic cancer etiology. Previous cohort studies have found associations between pancreatic cancer and single immune system‐derived markers, but omics‐based evidence remains scarce. In this prospective case–control study, the authors investigated 92 proteins involved in immune reactions and ...
Verena A. Katzke, Yue Chen, Srimanti Dutta, Federico Canzian, Julie Louise Munk Andersen, Agnetha Linn Rostgaard‐Hansen, Léa Bouteille, Vinciane Rebours, Thérèse Truong, Matthias B. Schulze, Benedetta Bendinelli, Valeria Pala, Vittorio Simeon, Rosario Tumino, Carlotta Sacerdote, Roel Vermeulen, P. Martijn Kolijn, Sjoerd G. Elias, Marta Crous‐Bou, Maria‐José Sánchez, Ana Jimenez‐Zabala, José María Huerta, Marcela Guevara, Nick Wareham, Marie Breeur, Mattias Johansson, James Yarmolinsky, Daniele Campa, Rudolf Kaaks   +28 more
wiley   +1 more source

Microbiome‐mediated plant‐soil feedbacks as a tool for resilient agriculture

iMetaOmics, EarlyView.
Translating plant‐soil feedbacks (PSFs) into reliable agricultural management requires shifting from input‐dependent practices toward endogenous, process‐driven crop resilience. To bridge this gap, we propose a predictive framework centered on three strategic interventions: engineering the crop holobiont, diversifying the soil habitat, and deploying ...
Muhammad Asif, Hazrat Bilal, Min Xiao, Lei Dong, Wen‐Jun Li   +4 more
wiley   +1 more source

Early embryogenesis in pisum sativum L [PDF]

, 1989
The temporal and spatial patterns of differential legA expression during early Pisum embryogenesis have been examined. An in situ hybridisation protocol has been empirically refined to allow analysis of low level legA expression, at the mRNA level ...
Mulcrone, J, Mulcrone, Janet
core  

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

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

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Assembly of the Rieske iron–sulphur protein into the cytochrome bf complex in thylakoid membranes of isolated pea chloroplasts [PDF]

, 2000
Aliki Kapazoglou, Ruth M. Mould, John C. Gray   +2 more
openalex   +1 more source