Evaluation of various varieties of peas as raw material for deep processing
Аграрная наука Евро-Северо-Востока, 2022 The article provides an overview of the criteria for choosing pea varieties to evaluate economically valuable traits. For the effective use of peas as raw materials for deep processing, two directions can be considered: a joint increase in the content of
V. G. Goldstein +3 more
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Incorporation of dietary nitrogen from fish meal and pea meal (Pisum sativum) in muscle tissue of Pacific white shrimp (Litopenaeus vannamei) fed low protein compound diets [PDF]
, 2013 Stable isotope analyses were applied to explore the relative dietary nitrogen contributions from fish meal and pea meal (Pisum sativum) to muscle tissue of Pacific white shrimp postlarvae (141 ± 31 mg) fed low protein diets having different proportions ...
Cruz Suárez, Lucía Elizabeth +4 more
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Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses [PDF]
Food and Feed Research, 2017 The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads ...
Šimurina Olivera D. +5 more
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Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
Foods, 2022 The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz +7 more
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Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]
, 2011 A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente +40 more
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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 +2 more
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Properties of wholemeal spelt dough and bread enriched with plant proteins [PDF]
Journal on Processing and Energy in Agriculture, 2015 The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5% soy protein concentrate and 8 % pea protein isolates are an improvement for dough ...
Šimurina Olivera +6 more
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Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties [PDF]
, 2018 With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH 7) is a prerequisite.
Drusch, Stephan, Klost, Martina
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The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
Croatian Journal of Food Science and Technology, 2016 The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev +6 more
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Cell-free Synthesis of Pea Seed Proteins [PDF]
Plant Physiology, 1977 Both polysomes and polysomal RNA, isolated from cotyledons of ripening pea (Pisum sativum) seeds and supplemented respectively with wheat germ S-100 and S-30 fractions, were used to program the cell-free synthesis of polypeptides. The relationship of these polypeptide products to seed storage proteins has been investigated. When fractionated on sucrose
T J, Higgins, D, Spencer
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