Results 21 to 30 of about 3,460,513 (302)

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)

open access: yesFoods, 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
doaj   +1 more source

Genome sequence of the pea aphid Acyrthosiphon pisum [PDF]

open access: yes, 2010
Aphids are important agricultural pests and also biological models for studies of insect-plant interactions, symbiosis, virus vectoring, and the developmental causes of extreme phenotypic plasticity.
Fenton, Brian   +783 more
core   +1 more source

Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses [PDF]

open access: yesFood 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
doaj   +1 more source

Properties of wholemeal spelt dough and bread enriched with plant proteins [PDF]

open access: yesJournal 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
doaj  

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

open access: yesCurrent 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
doaj   +1 more source

Protein Phosphorylation in Pea Root Plastids [PDF]

open access: yesPlant and Cell Physiology, 2001
Protein phosphorylation has been investigated in non-photosynthetic plastids of pea roots. Intact and lysed preparations of plastids were incubated with [gamma-(32)P]ATP and three stromal proteins of sizes 41, 58 and 62 kDa were phosphorylated on a serine residue. No other proteins were significantly labelled under the conditions used.
K M, Lukaszewski   +3 more
openaire   +2 more sources

The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread

open access: yesCroatian 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
doaj   +1 more source

The quality of protein in various lines of peas [PDF]

open access: yesBritish Journal of Nutrition, 1971
1. The protein quality as evaluated by nitrogen incorporation efficiency (NIE) and protein efficiency ratio (PER) was determined for twenty-eight breeding lines of peas (Pisum sativum L.) which had been grown under similar field conditions.2. Different lines of peas, when given as the sole source of protein to weanling rats at a 10 % level in an ...
S, Bajaj   +3 more
openaire   +2 more sources

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

open access: yesFoods, 2022
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products.
Salma Ben-Harb   +4 more
doaj   +1 more source

Intracellular Distribution of Proteins in Pea Cotyledons [PDF]

open access: yesPlant Physiology, 1963
As a part of a study of organ and cellular senescence in plants, we are delineating the structural and functional changes which occur in the cotyledons of germinating peas. As might have been expected from earlier reports that cotyledon cells are capable of performing oxidative phosphorylation, incorporation of labeled amino acids into protein (4) and ...
J E, Varner, G, Schidlovsky
openaire   +2 more sources

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