Results 31 to 40 of about 147,608 (311)
Foods, 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
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Pea Protein for Hempseed Oil Nanoemulsion Stabilization [PDF]
Molecules, 2019 In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions.
Maciej Jarzębski +8 more
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Food Chemistry: Molecular Sciences, 2023 Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea
Prem Prakash Das +7 more
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Protein transport in intact, purified pea etioplasts [PDF]
Archives of Biochemistry and Biophysics, 1986 We have developed a method to isolate intact, purified pea etioplasts. These etioplasts were capable of recognizing, transporting, and processing the precursor form of the small subunit of the ribulose-1,5-bisphosphate carboxylase, a protein which is not detectable at this developmental stage.
Schindler, Christine, Soll, Jürgen
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Data for life cycle assessment of legume biorefining for alcohol [PDF]
, 2019 Benchmarking the environmental sustainability of alcohol produced from legume starch against alcohol produced from cereal grains requires considering of crop production, nutrient cycling and use of protein-rich co-products via life cycle assessment. This
Black, Kirsty +10 more
core +4 more sources
Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. [PDF]
PLoS ONE, 2016 Dietary constituents that suppress appetite, such as dietary fibre and protein, may aid weight loss in obesity. The soluble fermentable dietary fibre pectin promotes satiety and decreases adiposity in diet-induced obese rats but effects of increased ...
Clare L Adam +7 more
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Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH [PDF]
, 2014 Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPublisher ...
Adebowale +40 more
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Different carbohydrate sources affect swine performance and post-prandial glycaemic response [PDF]
, 2020 The type of starch and fibre in the diet affects several parameters, including glycaemic and insulin response, that are involved in pig growth performance.
Calabro S. +7 more
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On the Quest of Cellular Functions of PEA-15 and the Therapeutic Opportunities
Pharmaceuticals, 2015 Phosphoprotein enriched in astrocytes, 15 KDa (PEA-15), a ubiquitously expressed small protein in all mammals, is known for decades for its potent interactions with various protein partners along distinct biological pathways.
Yufeng Wei
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Differential neuroproteomic and systems biology analysis of spinal cord injury [PDF]
, 2016 Acute spinal cord injury (SCI) is a devastating condition with many consequences and no known effective treatment. Although it is quite easy to diagnose traumatic SCI, the assessment of injury severity and projection of disease progression or recovery ...
Bramlett, Helen M +8 more
core +2 more sources