Results 171 to 180 of about 534,039 (305)

Light-Induced Changes in RGB Reflectance Parameters in Wheat and Pea Leaves in the Minute Range. [PDF]

Plants (Basel)
Zolin Y, Popova A, Yudina L, Andryushaev L, Sukhov V, Sukhova E.   +5 more
europepmc   +1 more source

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, EarlyView.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation. [PDF]

Curr Res Food Sci
Villacís-Chiriboga J, Sharifi E, Jönsson M, Wendin K, Abdollahi M.   +4 more
europepmc   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Potential Cardiovascular Risks of Phenethylamine Analogues in Food Supplements: Evidence from Vasocontraction of Rat Artery Segments. [PDF]

Cardiovasc Toxicol
Pinckaers NET, Blankesteijn WM, Leenders P, Weltjens E, Opperhuizen A, van Schooten FJ, Vrolijk M.   +6 more
europepmc   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses. [PDF]

Compr Rev Food Sci Food Saf
Johansson M, Nilsson K, Jönsson M, Wendin K, Ström A, Langton M.   +5 more
europepmc   +1 more source

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, EarlyView.
Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source

Exploring pea soaking water as alternative to synthetic fertilizer: growth and microbial analysis of pea and tomato plants. [PDF]

Sci Rep
Serventi L, Huang C, Hofmann R.
europepmc   +1 more source