Results 281 to 290 of about 264,809 (352)

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Effects of Maternal Peanut Intake and Breastfeeding Duration on Offspring DNA Methylation. [PDF]

Food Sci Nutr
Garay JL, Voss MA, Pilkay SR.
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Pediatric Clinician Adherence to Peanut Allergy Prevention Guidelines: A Randomized Trial. [PDF]

Pediatrics
Gupta RS, Bilaver LA, Jiang J, Cohn RD, Carroll MS, Rosenman M, Samady W, Ariza AJ, Binns HJ, Christison AL, Panza JL, Togias A.   +11 more
europepmc   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

CRISPR-Mediated Genome Editing in Peanuts: Unlocking Trait Improvement for a Sustainable Future. [PDF]

Plants (Basel)
Han SJ, Chae J, Kim HJ, Kim JH, Chung YS, Karthik S, Heo JB.   +6 more
europepmc   +1 more source

Influence of Healthy Plant-Based Fat Substitutes on the Sensory and Nutritional Properties of Oat-Date Balls. [PDF]

Food Sci Nutr
Younes NM, Younis M, Khalil M, Abdelkarim DO, Shawir SMS.   +4 more
europepmc   +1 more source

A single hybrid origin of cultivated peanut. [PDF]

Plant J
de Blas FJ, Leal-Bertioli SCM, Seijo JG, Abernathy BL, Vaughn J, Ramachandran D, Cannon SB, Clevenger J, Scheffler B, Bertioli DJ.   +9 more
europepmc   +1 more source

Fertilizer type and intercropping influence the metabolic and nutritional profiles of borage and peanut. [PDF]

Sci Rep
Salari F, Khalesro S, Heidari G, Zareei S.   +3 more
europepmc   +1 more source

Peanut shell and its Biochar Returning to the Field to Enhance the Fertility of Dryland Red Soil

刘, 琪宇
openalex   +1 more source