Results 11 to 20 of about 58,536 (309)
Future Foods, 2023 Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva +2 more
doaj +1 more source
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products [PDF]
Shipin Kexue, 2023 In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products.
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe
doaj +1 more source
Protein Methylation in Pea Chloroplasts [PDF]
Plant Physiology, 1990 The methylation of chloroplast proteins has been investigated by incubating intact pea (Pisum sativum) chloroplasts with [(3)H-methyl]-S-adenosylmethionine. Incubation in the light increases the amount of methylation in both the thylakoid and stromal fractions. Numerous thylakoid proteins serve as substrates for the methyltransfer reactions.
K J, Niemi, J, Adler, B R, Selman
openaire +2 more sources
Is pea our hidden allergen? An American pediatric case series
Journal of Allergy and Clinical Immunology: Global, 2023 Plant-based diets, consisting of legumes, are becoming increasingly a diet trend, thus a focus for food manufacturers as a source of protein. Allergy to legumes, specifically to green pea and dun pea, have been emerging. There is currently no data on pea
Racha Abi-Melhem, MD, Yasmin Hassoun, MD
doaj +1 more source
The Current Situation of Pea Protein and Its Application in the Food Industry
Molecules, 2022 Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein
Parvathy Shanthakumar +5 more
doaj +1 more source
Effect of extrusion treatment on the functional properties and structure of pea protein
Shipin yu jixie, 2022 Objective: This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and ...
ZHANG Bai-ru +4 more
doaj +1 more source
PROTEIN SYNTHESIS BY ISOLATED PEA NUCLEOLI [PDF]
The Journal of Cell Biology, 1963 A new method is described for the preparation of active, nucleus-free nucleoli and chromatin in relatively high purity and in sufficient quantities to permit biochemical and electron microscopic investigation. This method consists of disintegrating previously isolated nuclei by grinding with glass beads in an isotonic medium thus liberating ...
Birnstiel, Max L., Hyde, Beal B.
openaire +3 more sources
Food & Nutrition Research, 2015 Background: Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient. Objective: In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric
Joost Overduin +3 more
doaj +1 more source
Applied Sciences, 2021 Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the
Purificación García-Segovia +2 more
doaj +1 more source