Results 171 to 180 of about 209,069 (285)

Integrated agronomy of pea (<i>Pisum sativum L.</i>): a review on cultivation, harvesting, and storage for sustainable agriculture. [PDF]

Front Plant Sci
Zhang H, Sun H, Tang Z, Wang G.
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Quality Assessment and Physicochemical Characteristics of Commercial Frozen Vegetable Blends Available on the Polish Market. [PDF]

Foods
Markowska J, Drabent A, Grzybowska N.
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Legumes: Your Ally in Cardiovascular Wellness. [PDF]

Am J Lifestyle Med
Hanus A.
europepmc   +1 more source

Seed germination improves air classification efficiency of pea and faba bean flours

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid, Kashika Sethi, Andrea K Stone, Xialu Chen, Ke Ding, Thomas D Warkentin, Bunyamin Tar'an, Yongfeng Ai, Michael T Nickerson   +8 more
wiley   +1 more source

Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas. [PDF]

Curr Res Food Sci
Plazzotta S, Melchior S, Barozzi L, Saitta A, Nicoli MC, Manzocco L.   +5 more
europepmc   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Nitrogen-Boosted H₂O₂ Production of Arginine-Polyphenol Nanozyme Drives Oxidative Eustress for Hair Regeneration. [PDF]

Adv Sci (Weinh)
Wang Y, Yang Y, Wang A, Shen C, Tan S, Liu C, Zhao Y, Qu X.   +7 more
europepmc   +1 more source

Selenium biofortification of pea (Pisum sativum L.) microgreens through seed priming: Effects on agronomic performance and nutritional quality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenium (Se) deficiency is a widespread nutritional problem. Agronomic biofortification of microgreens through seed nutripriming is a promising approach to enhance Se intake. Microgreens, comprising nutrient‐dense foods that can be produced year‐round, are ideal targets for biofortification and may help alleviate malnutrition. This
Cátia Magalhães, Matilde Rodrigues, José Pinela   +2 more
wiley   +1 more source