Results 71 to 80 of about 40,805 (257)
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
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
Maximising trait evenness promotes the recovery of plant species richness in managed grasslands
Ecography, EarlyView.Land‐use intensification threatens biodiversity, and restoring degraded ecosystems remains challenging due to the difficulty of identifying the rules governing community assembly and dynamics. Investigating the temporal dynamics of trait‐abundance distributions (TADs) along long‐term time series offers a promising approach to disentangle the influence ...
Nathan Rondeau +7 more
wiley +1 more source
Applications in Plant Sciences, 2014 Premise of the study: Vigna unguiculata is an economically important legume, and the complexity of its variability and evolution needs to be further understood.
Lei Pan +5 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
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
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Czech Journal of Genetics and Plant BreedingPattern recognition receptors (PRRs) play multiple roles in plants. As a kind of PRRs, chitin elicitor receptor kinase 1 (CERK1) proteins were reported to function in plant resistance to fungal and bacterial pathogens, and tolerance to salt stress.
Weida Chen +7 more
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Efficiency of navmutant lines in the creation of cotton (g. hirsutum l.) varieties [PDF]
BIO Web of ConferencesAccording to the article, new promising families and lines of cotton that are resistant to unfavorable climatic conditions have been created. The cotton is fruitful, quick-growing, and has high fiber quality.
Axmedov Muxamad, Sharipov Odiljon
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
BMC Plant BiologyBackground Lupinus albus is a food grain legume recognized for its high levels of seed protein (30–40%) and oil (6–13%), and its adaptability to different climatic and soil conditions.
Umesh Kumar Tanwar +14 more
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