Results 81 to 90 of about 32,232 (290)

Toxicological Evaluation of the Undesirable Components in Processed Infant Foods Using Artificial Intelligence

Future Postharvest and Food, EarlyView.
The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh, Anurag Singh, Ashutosh Upadhyay, Navneet Kumar   +3 more
wiley   +1 more source

The hepta-β-glucoside elicitor-binding proteins from legumes represent a putative receptor family [PDF]

, 2000
The ability of legumes to recognize and respond to β-glucan elicitors by synthesizing phytoalexins is consistent with the existence of a membrane-bound β-glucan-binding site.
Ebel, J., Fliegmann, J., Mithöfer, A., Neuhaus-Url, G., Schwarz, H.   +4 more
core   +1 more source

The Identification of Main Proteins Fractions from Pea Protein Isolates

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Pea’s proteins represent a valuable source of edible proteins which are well tolerating by human body, and contain all essential amino acids. Mature pea’s seeds are very rich in proteins that can be extracted in order to be used to improve the nutritional value of other foods. Pea’s proteins contain several fractions of albumins and globulins. We
Raul IANCHICI, Rodica SEGAL, Simona CRISAN, Monica ZDREMTAN   +3 more
openaire   +2 more sources

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Basal rot of narcissus : understanding pathogenicity in fusarium oxysporum f. sp. narcissi [PDF]

, 2019
Fusarium oxysporum is a globally distributed soilborne fungal pathogen causing root rots, bulb rots, crown rots and vascular wilts on a range of horticultural plants. Pathogenic F.
Armitage, Andrew D., Clarkson, John P., Handy, Claire, Harrison, Richard J., Hulin, Michelle T., Jackson, Alison C., Taylor, Andrew   +6 more
core   +2 more sources

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein

Foods
This study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP)
Lu Wang, Xinyu Zhang, Xinhui Wang, Aiting Hui, Fengying Xie, Xia Wu   +5 more
doaj   +1 more source

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition [PDF]

, 2019
Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10).
Avanza, María Victoria, de Llamballerie, Marie, Peyrano, Felicitas, Speroni Aguirre, Francisco José   +3 more
core   +2 more sources

Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

Mass Spectrometry Reviews, EarlyView.
ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song, HyunJi Lee, Youngshik Choe, Hyeyoung Lee   +3 more
wiley   +1 more source