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C R C Critical Reviews in Food Science and Nutrition, 1983
The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated
H. E. Pattee +4 more
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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated
H. E. Pattee +4 more
openaire +2 more sources
The detection of leghemoglobin-line sequences in legumes and non-legumes
Plant Molecular Biology, 1985Leghemoglobin is a major component of the nitrogen-fixing nodules formed by legumes in association with bacterial symbionts of the genusRhizobium. It is thought to be involved in regulating the oxygen tension within nodules. In a series of Southern blot experiments using cloned soybean leghemoglobin cDNAs as hybridization probes, cross-hybridizing ...
J, Hattori, D A, Johnson
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Nitrogen fixation in legume and non-legume trees
Field Crops Research, 2000Abstract Nitrogen-fixing root nodules are found in 10 plant families containing trees and shrubs associated with rhizobia or Frankia. The nodulation status and nodule characteristics have been extensively studied for herbaceous legumes, while for many legume trees species these characters are unknown.
Janet I. Sprent, Richard Parsons
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Proteomics for abiotic stresses in legumes: present status and future directions
Critical Reviews in Biotechnology, 2023Nelofer Jan +2 more
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Legumes—A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption
Nutrients, 2022Jaimee Hughes +2 more
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Impact of processing and storage on protein digestibility and bioavailability of legumes
Food Reviews International, 2023Jingyu Gu, Hanjing Wu, Malik A Nawaz
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