Results 61 to 70 of about 58,536 (309)

Characterizing Dry Pea (Pisum sativum L.) for Improved Nutritional Traits and the Potential for Biofortification

Legume Science
Dry pea (Pisum sativum L.) is a highly nutritious cool season food legume or pulse crop within the Fabaceae family that features high levels of protein (20%–25%), prebiotic carbohydrates, and a range of minerals and vitamins.
Nathan Windsor, Lucas Boatwright, Rick Boyles, William Bridges, Diego Rubiales, Dil Thavarajah   +5 more
doaj   +1 more source

Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch

Liang you shipin ke-ji
Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application.
XU Zi-hui, XU Zi-han, LI Hao, JI Na, QIN Yang, XIONG Liu, SUN Qing-jie   +6 more
doaj   +1 more source

Nitrogen‐Boosted H2O2 Production of Arginine‐Polyphenol Nanozyme Drives Oxidative Eustress for Hair Regeneration

Advanced Science, EarlyView.
PEA nanoenzymes are assembled from L‐arginine and EGCG. The nitrogen element in arginine enhances the thermodynamic feasibility of H2O2 production through PEA's oxygen reduction catalysis, enabling nitrogen‐dependent H2O2 release. Intradermal delivery of PEA via microneedles promotes efficient H2O2 synthesis, thereby stimulating regrowth in telogen ...
Yifei Wang, Yaojia Yang, Aoxue Wang, Chen Shen, Shenliang Tan, Changsheng Liu, Yuzheng Zhao, Xue Qu   +7 more
wiley   +1 more source

Recent Advances in Sustainable Single‐Atom Catalysts from Biomass and Solid Waste: Design, Synthesis and Applications

Advanced Science, EarlyView.
Biomass‐ and solid waste‐derived sustainable single‐atom catalysts (Sus‐SACs) provide a cost‐effective and renewable approach to catalyst design. This review summarizes precursor selection, including AI‐assisted screening, synthesis strategies with emphasis on ultrafast methods, and advanced characterization techniques.
Hongzhe He, Yuhang Qiu, Ruoqun Zhang, Sasha Yang, Jingwei Wang, Jianglong Yu, Lian Zhang, Ning Chen, Baiqian Dai   +8 more
wiley   +1 more source

Harnessing Phase Separation for the Development of High‐Performance Hydrogels

Advanced Science, EarlyView.
ABSTRACT Hydrogels are indispensable for the development of next‐generation bioelectronics, soft robotics, and biomedical devices, where their mechanical properties determine performance and reliability. Among strategies to enhance hydrogel mechanics, phase separation enables controlled heterogeneity resulting in gel networks that are reinforced by ...
Yue Shao, Yiming Ma, Baihao Shao, Molly M. Stevens   +3 more
wiley   +1 more source

Pea soluble polysaccharide improves stability of acidic pea protein dispersions

Food Hydrocolloids
Soluble pea polysaccharide (PPS) is an acidic extract from the by-product of pea protein processing. It was hypothesized that this polysaccharide, which is negatively charged, may be able to stabilize acidic protein dispersions at acidic pH. Model dispersions were prepared with PPS and commercial pea protein isolate (PPI), at ratios ranging between 0 ...
Minh Tuan Tran, Akihiro Nakamura, Ruifen Li, Milena Corredig   +3 more
openaire   +3 more sources

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, EarlyView.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source

Protein fractions of intercropped pea and oat for ruminant nutrition [PDF]

Biotechnology in Animal Husbandry, 2017
The quantification of the main crude protein (CP) fractions during the growing period of pea and oat mixtures may be used to optimize the forage management. The determination of protein fraction could improve balancing rations for ruminants.
Marković Jordan, Blagojević Milomer, Kostić Ivica, Vasić Tanja, Anđelković Snežana, Petrović Mirjana, Đokić Dragoslav   +6 more
doaj  

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

VARIATION IN PROTEIN CONTENT OF FIELD PEAS

Canadian Journal of Plant Science, 1973
Protein content was determined by a modified biuret method for 10 field pea cultivars grown for 3 yr at a single location and for 19 cultivars grown for 1 yr at four locations. Significant differences were found among cultivars, locations, and years. Cultivar × location interactions were also significant.
Áli-Khan, S. T., Youngs, C. G.
openaire   +2 more sources