Results 91 to 100 of about 106,427 (306)

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

Current Research in Food Science
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we
Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien   +5 more
doaj   +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

From Food Waste to Valorized Nanomaterials: Sustainable Green Synthesis and Biomedical Applications

ChemFoodChem, EarlyView.
Food waste‐derived biomolecules act as natural reducing and stabilizing agents for the green synthesis of functional NPs with applications in antimicrobial systems, food packaging, biomedical technologies, and environmental remediation. ABSTRACT Food waste is a global issue, with billions of tons discarded and unutilized annually, causing economic ...
Siddhraj Rajput, Gautam Priyadarshi, Santosh Kumar Sahu, Bhakti Patel, Avni Thakker, Sherzodbek Tashbaev, Gulomov Gafurjon Shavkatbek Ugli, Dipak Kumar Sahoo, Ashish Patel   +8 more
wiley   +1 more source

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties

Frontiers in Nutrition
Pea protein is one of plant proteins with high nutritional value, but its lower solubility and poor emulsifying properties limit its application in food industry. Based on wet-heating glycosylation of pea protein and inulin, effects of discharge power of
Hongfang Ji, Qingqing Wang, Xuefei Wang, Lingwen Zhang, Ping Yang   +4 more
doaj   +1 more source

Nuclear Entanglement: New Insights Into the Role of Cytoskeleton and Nucleoskeleton in Plant Nuclear Function

Cytoskeleton, EarlyView.
ABSTRACT Of the three types of cytoskeleton known in animals—actin, microtubules, and intermediate filaments—only actin and microtubules exist in plants. Both play important roles in cellular shaping, organelle movement, organization of the endomembrane system, and cell signaling.
Norman R. Groves, Katelyn Amstutz, Lily A. Schumacher, Iris Meier   +3 more
wiley   +1 more source

Development of vegan soft candy products enriched with plant-based proteins

CyTA - Journal of Food
The development of plant-based protein-enriched vegan soft candies is important due to increasing veganism and concerns over gelatin. In this study, soft candies were formulated with pectin and plant proteins (pea, pumpkin seed, bean, fava bean, rice ...
Dilara Daştan, Serap Duraklı Velioğlu
doaj   +1 more source

A consensus roadmap for post‐traumatic epilepsy: Clinical biomarkers, research priorities, policy barriers, and pathways to interventional trials

Epilepsia, EarlyView.
Abstract Understanding the mechanisms underlying post‐traumatic epilepsy (PTE) following traumatic brain injury (TBI), and developing strategies to prevent or modify its progression, has been the focus of large collaborative efforts within the epilepsy and TBI research communities for over a decade.
Elisa R. Zanier, Ilaria Lisi, Elaine K. O'Loughlin, Federico Moro, Edilberto Amorim, David L. Brody, Daniel J. Correa, Dominique Duncan, Pavel Klein, Firas H. Kobeissy, Wolfgang Löscher, Edward J. Needham, Asla Pitkänen, Mary Jo Pugh, Jack Somers, Annamaria Vezzani, Amy K. Wagner, Laura S. Lubbers, International Conference on PTE Attendees, Denes Agoston, Edilberto Amorim, Sneha Anand, Hibah Awwad, Ginevra Bayon, Naima Belhachemi, Akash Bera, Costanza Bertani, Guido Bertolini, David L. Brody, Serena Brusatori, Francesca Buffelli, Aurora Chiapperini, Mara Chioccola, Severn Churn, Daniel J. Correa, Ramon Diaz‐Arrastia, Chris Dulla, Dominique Duncan, Chiara Ferlito, Aristea Galanopoulou, Angela Galic, Heidi Matos Galicia, Bin Gu, William Haskins, Victoria Johnson, Nigel Jones, Lowie Joseph, Pavel Klein, Firas Kobaissy, Ilaria Lisi, David Loane, Luther Loose, Laura S. Lubbers, Wolfgang Löscher, Edoardo Mazzone, Melissa Miller, Federico Moro, Edward J. Needham, Irma Wati Ngadimon, Terence O’Brien, Elaine K. O’Loughlin, Asla Pitkanen, Mary Jo Pugh, Teresa Giovanna Ravizza, Giuseppe Remuzzi, Massimo Rizzi, Rossella Di Sapia, Tawfeeq Shekh‐Ahmad, Doug Smith, Jack Somers, Kevin Staley, Francesca Tribuzio, Alexandra Ulyanova, Gloria Vegliante, Annamaria Vezzani, Joost Wagenaar, Amy K. Wagner, Kevin W. Wang, Justin Weppner, Peter J. West, Karen Wilcox, John Wolf, Elisa R. Zanier   +82 more
wiley   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Experiments on the carboxylase of pea roots [PDF]

, 1941
It is known that vitamin B1 is a growth factor for numerous bacteria and fungi including the yeasts (see the summary in Koser and Saunders (1938)). It has also been demonstrated that vitamin B1 is essential for the growth of the isolated roots of higher ...
Heegaard, Erik, Horowitz, N. H.
core  

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source