Results 151 to 160 of about 15,689 (222)

Phytic Acid and Its Derivatives as Valuable Flame Retardants for Polymer Systems: Current State of the Art and Perspectives. [PDF]

Polymers (Basel)
Bifulco A, Malucelli G.
europepmc   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Low phytic acid, low stachyose, high sucrose soybean lines

, 2008
The present invention provides novel soybean lines having high sucrose content and low phytic acid and low stachyose content. The soybeans are easily digested and provide high energy content for animals and humans.

core  

Progress and Challenges in Faba Bean Genetic Engineering

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Legumes are essential for global food security, serving as a vital source of plant‐based protein and playing a significant role in sustainable agricultural practices. Among legumes, faba bean (Vicia faba L.) is noteworthy due to its high‐protein content, broad climate adaptation, and suitability for cultivation in temperate regions.
Simone A. Gierlich, Thilani B. Jayakody, Sruthy Maria Augustine, Huijun Liu, Marko Jääskeläinen, Triin Vaisalu, Rod. J. Snowdon, Stig U. Andersen   +7 more
wiley   +1 more source

Biodiversity of human faecal bacteria isolated from phytic acid enriched chemostat fermenters

, 2004
Background: Myo-inositol hexaphosphate (IP6) or phytic acid is found mostly in cereals and legumes and is thought to possess anti-carcinogenic properties.
Steer, T.E., Gee, J.M., Johnson, I.T., Gibson, G.R.   +3 more
core  

Chemical inhibition of INO1 reduces phytic acid in rice and wheat grains for enhanced micronutrient bioavailability. [PDF]

Nat Food
Akabane T, Kamino S, Okamura T, Sugaya A, Nakamura M, Ikeda K, Yonezawa T, Fukushima A, Kojima S, Aoki Y, Chujo S, Yamauchi Y, Shibusawa R, Ishimaru K, Nagasaka S, Katoh E, Hirotsu N.   +16 more
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Phytic acid (InsP₆) activates HDAC3 epigenetic axis to maintain intestinal barrier function. [PDF]

Nat Commun
Chatterjee S, Sin Z, Tran N, Vierra L, Shukla A, Tran T, Koshkaryan G, Ritter K, Su XB, Ragsac SJ, Park S, Liu Q, Van R, Huang K, Huff-Hardy K, Rood R, Gremida A, Gregory M, Chen CH, Han MV, Deepak P, Saiardi A, Jessen HJ, Guha P.   +23 more
europepmc   +1 more source

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source