Results 111 to 120 of about 203,259 (338)
Biodiversity Strategies in Action—Empirical Evidence From the Food Value Chain
Business Strategy and the Environment, EarlyView.ABSTRACT There is an increasing need for better understanding of firm activities that contribute to biodiversity preservation. Panwar, Ober, and Pinkse offer a valuable typology of corporate biodiversity protection strategies based on temporal and spatial dimensions, namely, the preloss (proactive) strategies of conservation and compensation, and the ...
Joanna Scott‐Kennel +2 more
wiley +1 more source
Journal of food microbiology, 2019 Aiming at meeting recent consumers requirements in terms of high nutritional value and functional foods, the cereal food industry has proposed the use of legumes as wheat substitutes due to the high contents of proteins with high biological value and ...
Ilaria De Pasquale +3 more
semanticscholar +1 more source
Fusarium Wilt Management in Legume Crops
, 2020 Legumes are among the most important crops worldwide for human and animal consumption. However, yield inconsistency due to susceptibility to pests and diseases strongly affects its production. Among diseases affecting legumes, Fusarium wilt caused by the
A. Sampaio +3 more
semanticscholar +1 more source
Structural studies of protein deposition in developing legume seeds [PDF]
, 1983 A comparative study of storage protein deposition has been made in developing seeds of a range of legumes. Varieties of pisum sativum, vicia faba, vigna unguiculata, and Phaseolus vulgaris have been examined.
Bakhtiar, A.
core
Bioavailability of minerals in legumes [PDF]
British Journal of Nutrition, 2002 The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya proteinper sehas an inhibiting effect on Fe absorption.
openaire +2 more sources
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Crop Journal, 2018 Diseases and health complications caused by mineral deficiencies afflict billions of people globally. Developing pulse crops with elevated seed mineral concentrations can contribute to reducing the incidence of these deficiencies.
George J. Vandemark +2 more
doaj +1 more source
Environmental Policy and Governance, EarlyView.ABSTRACT This paper investigates emerging soil carbon markets and seeks to identify the groups of actors and power relations that constitute their structure and function. Voluntary soil carbon markets (VSCMs) are emerging globally as a key mechanism for generating carbon removals as part of climate mitigation efforts.
Philippa Simmonds +2 more
wiley +1 more source
Electronic Journal of Biotechnology, 2019 Background: Drought is the major factor that limits faba bean (Vicia faba L.) production worldwide. To decipher the molecular basis of drought stress response, we carried out transcriptome profiling of the drought-tolerant genotype of faba bean (Vicia ...
Muhammad Altaf Khan +6 more
doaj +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source