Results 1 to 10 of about 58,536 (309)

Nutritional and Biochemical Assessment of Field Peas (Pisum sativum L.) as a Protein Source in Poultry Diets

The Journal of Poultry Science, 2010
The effects of cultivar on the nutrient profile and protein quality of field pea (Pisum sativum) was investigated. A total of 19 samples representing five cultivars of field pea (Santana, Miami, Rex, Crusader and Courier) were analysed for proximate ...
Ganesharanee Ravindran, Catootjie L. Nalle, Abdul Molan, Velmurugu Ravindran   +3 more
doaj   +3 more sources

Determination of green forage and silage protein degradability of some pea (Pisum sativum L.) + oat (Avena sativa L.) mixtures grown in Serbia

Journal of Agricultural Sciences, 2017
This research was conducted to detrmine the effect of seeed rates in mixtures of Pea + Oat on the green forage and silage proein fractions by Cornell Net Carbohydrate and Protein System (CNCPS).
Milomir Blagojević, Nenad đorđević, Bora D, Jordan Marković, Tanja Vasić, Jamina Milenković, Mirjana Petrović   +6 more
doaj   +2 more sources

Pea and Chickpea Protein Concentrates: Quality Indicators

Техника и технология пищевых производств, 2022
Protein deficiency in human and animal diet demands novel protein components, e.g., various leguminous concentrates. This article compares the quality indicators of food and feed protein concentrates obtained by biotechnological and biosynthetic methods ...
Valentina V. Kolpakova, Rusalia V. Ulanova, Denis S. Kulikov, Valentina A. Gulakova, Gennadiy V. Semenov, Ludmila V. Shevjakova   +5 more
doaj   +2 more sources

Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

Current Research in Food Science, 2023
A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized.
Alissa A. Schneider, Fan Bu, Baraem P. Ismail   +2 more
doaj   +2 more sources

The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method. [PDF]

Foods
Zhang X, Ji G, Zhao Y, Chen B, Li W, Guo Z, He S, Koris A, Zhu X, Mu Z, Liu H.   +10 more
europepmc   +3 more sources

Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles [PDF]

Food Science & Nutrition, 2021
AbstractPlant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets.
Renee Cilliers Strauch, Mary Ann Lila
openaire   +2 more sources

A Topical Combination of Xyloglucan and Pea Protein Effectively Manages Oral Ulcers In Vivo. [PDF]

J Oral Pathol Med
Filippone A, Casili G, Lanza M, Campolo M, Paterniti I, Cucinotta L, Basilotta R, Ardizzone A, Esposito E.   +8 more
europepmc   +3 more sources

Research Progress on Modification and Application of Pea Protein in Food Field

Shipin gongye ke-ji, 2023
Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects ...
Hang ZHOU, Tong XIAO, Tiemin XIE
doaj   +1 more source

Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

Current Research in Food Science, 2023
This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i ...
Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez-Flores, Osvaldo H. Campanella, Bhavesh Patel, Joana Ortega-Anaya   +5 more
doaj   +1 more source

Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions

JDS Communications, 2022
In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins.
Abigail Krentz, Israel García-Cano, Rafael Jiménez-Flores   +2 more
doaj   +1 more source