Results 21 to 30 of about 2,584 (169)
Genome sequence of Ensifer arboris strain LMG 14919T: a microsymbiont of the legume Prosopis chilensis growing in Kosti, Sudan [PDF]
, 2014 Ensifer arboris LMG 14919T is an aerobic, motile, Gram-negative, non-spore-forming rod that can exist as a soil saprophyte or as a legume microsymbiont of several species of legume trees.
Bräu, Lambert +16 more
core +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 3, Page 1953-1985, May 2023., 2023 Abstract The demand for high‐quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea.
Ancuta Nartea +9 more
wiley +1 more source
EAACI Molecular Allergology User's Guide 2.0
Pediatric Allergy and Immunology, Volume 34, Issue S28, March 2023., 2023 Abstract Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967, our knowledge about the immunological mechanisms of IgE‐mediated allergies has remarkably increased. In addition to understanding the immune response and clinical symptoms, allergy diagnosis and management depend strongly on the precise identification of ...
Stephanie Dramburg +100 more
wiley +1 more source
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs
Journal of Sensory Studies, Volume 36, Issue 5, October 2021., 2021 Abstract This study aimed to evaluate the inclusion of different protein binders and sorghum crisps in cereal bars for dogs and their effect on sensory properties, product texture, and dog preference. Fifteen cereal bars were developed in which three crisp sources (rice crisp, white and red sorghum crisp) and five sources of binders (corn syrup, spray ...
Julia Guazzelli Pezzali +3 more
wiley +1 more source
Physicochemical characterization of mesquite flours
Proceedings of 21th International Drying Symposium, 2018 Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized.
Sandoval Torres, S. +4 more
openaire +4 more sources
Human food use increases plant geographical ranges in the Sonoran Desert
Global Ecology and Biogeography, Volume 30, Issue 7, Page 1461-1473, July 2021., 2021 Abstract Aim Climate is usually regarded as the main determinant of plant species distributions. However, past human use of species for food might also have influenced distributions. We hypothesized that human‐mediated dispersal has resulted in food plants occupying more of their potential geographical range.
Carolyn Flower +7 more
wiley +1 more source
Development of a Rooftop Collaborative Experimental Space through Experiential Learning Projects [PDF]
, 2019 The Solar, Water, Energy, and Thermal Laboratory (SWEAT Lab) is a rooftop experimental space at the University of Texas at Austin built by graduate and undergraduate students in the Cockrell School of Engineering.
Edrey, Yuval +4 more
core +1 more source
Overview of Genus Prosopis Toxicity Reports and its Beneficial Biomedical Properties [PDF]
, 2016 Secondary plant metabolites are regarded as promising sources of plant-protecting substances and they are one of the most important lines of plant defense against pests. The range of cellular targets for these substances is very wide and covers metabolic
Gamarra Luques, Carlos Diego +3 more
core +1 more source
Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product
Journal of Experimental Agriculture International, 2019 Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod.
Neila Lidiany Ribeiro +4 more
openaire +2 more sources
Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities [PDF]
, 2014 The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P.
Abdel-Aal +52 more
core +2 more sources