Results 61 to 70 of about 42,500 (243)

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
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

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

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
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

The Impacts of Health and Environmental Information Nudges on Meat Choices: Where Does Goat Meat Fit?

Agribusiness, EarlyView.
ABSTRACT Amidst a recent surge in US goat meat imports to meet growing demand, this study contributes to the meat demand literature by examining consumer preferences for goat meat, a relatively healthy and environmentally friendly alternative to other popular meats.
Binod Khanal, Sunil P. Dhoubhadel, Rodolfo M. Nayga Jr.   +2 more
wiley   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Flexible Memory: Progress, Challenges, and Opportunities

Advanced Intelligent Discovery, EarlyView.
Flexible memory technology is crucial for flexible electronics integration. This review covers its historical evolution, evaluates rigid systems, proposes a flexible memory framework based on multiple mechanisms, stresses material design's role, presents a coupling model for performance optimization, and points out future directions.
Ruizhi Yuan, Sen Chen, Minghui Guo, Ziliang Cui, Yujie Du, Jing Liu   +5 more
wiley   +1 more source

Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

Poultry Science
: A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB).
Weilun Lin, Shai Barbut
doaj   +1 more source

Effect of Red Blood Cell Transfusion on Inflammatory and Angiogenic Pathways in Patients With Sickle Cell Disease

American Journal of Hematology, EarlyView.
ABSTRACT Sickle cell disease (SCD) is a chronic inflammatory state, characterized by increased plasma values of inflammatory and angiogenic proteins. Although red blood cell (RBC) transfusion is known to have immunomodulatory effects in other conditions, its potential effects on the inflammatory state in SCD remain largely unknown.
Lydian A. de Ligt, Sanjay R. Thakoerdin, Maud Zwolsman, Gaby Stegemann, Hanke Matlung, Taco W. Kuijpers, Bart J. Biemond, Karin Fijnvandraat, Robin van Bruggen, Erfan Nur   +9 more
wiley   +1 more source