Results 21 to 30 of about 9,902,811 (391)
Frontiers in Nutrition, 2022 Although plant proteins are often considered to have less nutritional quality because of their suboptimal amino acid (AA) content, the wide variety of their sources, both conventional and emerging, suggests potential opportunities from complementarity ...
L. Dimina +3 more
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Evaluation the effect of priming and its duration on germination characteristics of two lentil genotypes (Lens culinaris Medic.) under laboratory conditions [PDF]
پژوهشهای حبوبات ایران, 2020 IntroductionLentil (Lens culinaris Medic.) as one of the oldest sources of human nutrition is of particular importance among beans due to the ease of digestion and high protein content.
Seyyed jalal Azary +4 more
doaj +1 more source
Plant Protein O-Arabinosylation [PDF]
Frontiers in Plant Science, 2021 A wide range of proteins with diverse functions in development, defense, and stress responses areO-arabinosylated at hydroxyprolines (Hyps) within distinct amino acid motifs of continuous stretches of Hyps, as found in the structural cell wall extensins, or at non-continuous Hyps as, for example, found in small peptide hormones and a variety of plasma ...
Petersen, Bent Larsen +2 more
openaire +6 more sources
Foods, 2023 The number of plant-based dairy alternative products on the market is growing rapidly. In the case of soybean-based yoghurt alternatives, it is important to trace the content of saponins, the phytomicronutrients with a disputable health effect, which are
Anastassia Bljahhina +2 more
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Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Foods, 2023 Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different ...
Kadi Jakobson +6 more
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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Food and Bioprocess Technology, 2022 Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate plant-based protein application and utilization. As a panacea to meeting the
O. O. Olatunde +7 more
semanticscholar +1 more source
The tomato Prf complex is a molecular trap for bacterial effectors based on Pto transphosphorylation [PDF]
, 2013 The bacteria Pseudomonas syringae is a pathogen of many crop species and one of the model pathogens for studying plant and bacterial arms race coevolution.
A Balmuth +47 more
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Molecules, 2023 Legume seed protein is an important source of nutrition, but generally it is less digestible than animal protein. Poor protein digestibility in legume seeds and seedlings may partly reflect defenses against herbivores.
Indrani Bera +3 more
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Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
Nutrients, 2020 Consumer demand for plant protein-based products is high and expected to grow considerably in the next decade. Factors contributing to the rise in popularity of plant proteins include: (1) potential health benefits associated with increased intake of ...
S. Hertzler +3 more
semanticscholar +1 more source
Nature Communications, 2021 The abundance of plant-derived proteins, as well as their biodegradability and low environmental impact make them attractive polymeric feedstocks for next-generation functional materials to replace current petroleum-based systems.
Ayaka Kamada +5 more
semanticscholar +1 more source