Results 11 to 20 of about 106,427 (306)
Is pea our hidden allergen? An American pediatric case series
Journal of Allergy and Clinical Immunology: Global, 2023 Plant-based diets, consisting of legumes, are becoming increasingly a diet trend, thus a focus for food manufacturers as a source of protein. Allergy to legumes, specifically to green pea and dun pea, have been emerging. There is currently no data on pea
Racha Abi-Melhem, MD, Yasmin Hassoun, MD
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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.
openaire +3 more sources
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
core +1 more source
Phosphoproteins and protein-kinase activity in isolated envelopes of pea (Pisum sativum L.) chloroplasts [PDF]
, 1985 A protein kinase was found in envelope membranes of purified pea (Pisum sativum L.) chloroplasts. Separation of the two envelope membranes showed that most of the enzyme activity was localized in the outer envelope.
D.G. Robinson +17 more
core +1 more source
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
openaire +2 more sources
Differential neuroproteomic and systems biology analysis of spinal cord injury [PDF]
, 2016 Acute spinal cord injury (SCI) is a devastating condition with many consequences and no known effective treatment. Although it is quite easy to diagnose traumatic SCI, the assessment of injury severity and projection of disease progression or recovery ...
Bramlett, Helen M +8 more
core +2 more sources
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH [PDF]
, 2014 Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPublisher ...
Adebowale +40 more
core +1 more source