Results 121 to 130 of about 8,303,338 (334)
Business Strategy and the Environment, EarlyView.ABSTRACT The agri‐food sector, most notably intensive livestock production, stands as a major driver of climate change, prompting a shift towards plant‐based alternative protein production and consumption. Such protein transition is widely recognised as central to the development of an environmentally sustainable food economy.
Francesca Monticone, Antonella Samoggia
wiley +1 more source
“Hormonal crosstalking in the control of apical dominance in pea (Pisum sativum L.)” [PDF]
, 2013 The aim of my research is the study of the involvement of three plant growth regulators (Auxin, Gibberellins and Strigolactones) in the regulation of apical dominance in pea and how they interact to control lateral bud growth.
LUISI, ALESSANDRO
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Journal of the International Society of Sports Nutrition, 2015 BackgroundThe effects of protein supplementation on muscle thickness and strength seem largely dependent on its composition. The current study aimed at comparing the impact of an oral supplementation with vegetable Pea protein (NUTRALYS®) vs.
N. Babault +6 more
semanticscholar +1 more source
Carbon Energy, EarlyView.This comprehensive review presents a progressive roadmap for perovskite vision detectors. Centered on perovskite‐based artificial perception, the graphic illustrates a systematic evolution: starting with fundamental material engineering and device architectures, advancing toward complex functional strategies such as flexible neuromorphic imaging ...
Chenglong Li +14 more
wiley +1 more source
Pea-root exudates and their effect upon root-nodule bacteria [PDF]
, 1972 The main purpose of this investigation was to study the exudation (mechanism, sites) of various compounds by roots of pea seedlings in relation to the growth of Rhizobium leguminosarum.Chapter 1 gives a survey of the literature pertaining to plant-root ...
Egeraat, A.W.S.M., van +1 more
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ChemFoodChem, EarlyView.Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins +3 more
wiley +1 more source
Recipe development for new confectionery products with the addition of pea flower [PDF]
E3S Web of ConferencesAs a result of the conducted research, a recipe for the “Pea” cake with the addition of pea flour was developed. Optimal modes for the production of the “Pea” cake with the addition of pea flour were determined, which allow obtaining new flour ...
Ivanova Galina +4 more
doaj +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Tonoplast intrinsic proteins and vacuolar identity [PDF]
, 2010 TIPs (tonoplast intrinsic proteins) have been traditionally used as markers for vacuolar identity in a variety of plant species and tissues. In the present article, we review recent attempts to compile a detailed map of TIP expression in Arabidopsis, in ...
Gattolin, Stefano +2 more
core +1 more source