Results 111 to 120 of about 147,608 (311)

Stretching the Rules: Monocentric Chromosomes with Multiple Centromere Domains [PDF]

, 2012
The centromere is a functional chromosome domain that is essential for faithful chromosome segregation during cell division and that can be reliably identified by the presence of the centromere-specific histone H3 variant CenH3.
A Kawabe, AE Hall, AF Dernburg, Alice Navrátilová, Andrea Koblížková, AW Higgins, BA Sullivan, BE Black, Beth A. Sullivan, DA Pepper, E Schroeder-Reiter, Elizabeth Schroeder-Reiter, Eva Chocholová, Gerhard Wanner, HR Lee, HS Malik, HS Malik, IC Moraes, J Macas, J Monen, Jiří Macas, JM Jiang, K Nagaki, K Nagaki, K Prufer, M Plohl, M Sanei, MD Bennett, OJ Marshall, P Binarova, P Neumann, P Neumann, P Neumann, P Novák, Pavel Neumann, PB Talbert, Petr Novák, PW Barlow, R ten Hoopen, RJ McFarlane, RK Dawe, S Heckmann, SA Ribeiro, T Haizel, Veronika Steinbauerová, W Zhang   +45 more
core   +4 more sources

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

Acceptability of Adding Pea Powder Protein to Pumpkin Spice Muffins to Make a Good Source and Excellent Source of Protein [PDF]

, 2015
Consuming recommended amounts of protein is vital to ensure adequate health and proper function of the body. Specific populations, such as vegans and vegetarians, may find consuming recommended amounts of protein from the diet challenging. Therefore, the
Johnson, Samantha, Marzano, Jami, Weldon, Cassandra   +2 more
core   +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

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach [PDF]

, 2019
The effect of starch substitution by 30% of different mixtures of egg white and pea proteins (100:0; 75:25; 50:50; 25:75; 0:100) was studied. The effect of hydration levels on specific volume was determined in order to later study the physical ...
Bravo Núñez, Ángela, Gómez Pallarés, Manuel, Sahagún Carabaza, Marta   +2 more
core   +2 more sources

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

Effects of a concentrate of pea antinutritional factors on pea protein digestibility in piglets

Livestock Production Science, 1995
Four experiments were designed to investigate the apparent ileal digestibility of raw pea (Pisum sativum) and two of its components - an isolate of its proteins and a concentrate of its proteinaceous antinutritional factors (ANFs). Three varieties of peas were used: spring varieties Finale and Solara, and winter variety Frijaune.
Guen, M.P. Le, Huisman, J., Guéguen, J., Beelen, G., Verstegen, M.W.A.   +4 more
openaire   +5 more sources

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

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties

Frontiers in Nutrition
Pea protein is one of plant proteins with high nutritional value, but its lower solubility and poor emulsifying properties limit its application in food industry. Based on wet-heating glycosylation of pea protein and inulin, effects of discharge power of
Hongfang Ji, Qingqing Wang, Xuefei Wang, Lingwen Zhang, Ping Yang   +4 more
doaj   +1 more source

Toxicological Evaluation of the Undesirable Components in Processed Infant Foods Using Artificial Intelligence

Future Postharvest and Food, EarlyView.
The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh, Anurag Singh, Ashutosh Upadhyay, Navneet Kumar   +3 more
wiley   +1 more source