Results 11 to 20 of about 42,500 (243)
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
Foods, 2022 The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz +7 more
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Journal of Agriculture and Food Research, 2020 Pea proteins are promising plant proteins in the food industry but their flavor limits consumer acceptance. In this study, the impacts of extraction pH (8.5, 9.5 and 10) and cultivars (Agassiz and Trapeze) on the aromatic flavor profile of spray-dried ...
Leqi Cui +4 more
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Potential health benefits of garden pea seeds and pods: A review
Legume Science, 2021 Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by‐products enriched with biomolecules, which have gained significant ...
Tapasya Kumari, Sankar Chandra Deka
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PROTEIN SYNTHESIS BY ISOLATED PEA NUCLEOLI [PDF]
The Journal of Cell Biology, 1963 A new method is described for the preparation of active, nucleus-free nucleoli and chromatin in relatively high purity and in sufficient quantities to permit biochemical and electron microscopic investigation. This method consists of disintegrating previously isolated nuclei by grinding with glass beads in an isotonic medium thus liberating ...
Birnstiel, Max L., Hyde, Beal B.
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Protein Phosphorylation in Pea Root Plastids [PDF]
Plant and Cell Physiology, 2001 Protein phosphorylation has been investigated in non-photosynthetic plastids of pea roots. Intact and lysed preparations of plastids were incubated with [gamma-(32)P]ATP and three stromal proteins of sizes 41, 58 and 62 kDa were phosphorylated on a serine residue. No other proteins were significantly labelled under the conditions used.
K M, Lukaszewski +3 more
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Foods, 2023 Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been ...
Ding-Tao Wu +5 more
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Foods, 2022 Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content.
Mirian dos Santos +8 more
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PLoS ONE, 2009 BackgroundLipids can act as signaling molecules, activating intracellular and membrane-associated receptors to regulate physiological functions. To understand how a newly discovered signaling lipid functions, it is necessary to identify and characterize ...
Giulio G Muccioli +3 more
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Cell-free Synthesis of Pea Seed Proteins [PDF]
Plant Physiology, 1977 Both polysomes and polysomal RNA, isolated from cotyledons of ripening pea (Pisum sativum) seeds and supplemented respectively with wheat germ S-100 and S-30 fractions, were used to program the cell-free synthesis of polypeptides. The relationship of these polypeptide products to seed storage proteins has been investigated. When fractionated on sucrose
T J, Higgins, D, Spencer
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JDS Communications, 2022 In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins.
Abigail Krentz +2 more
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