Results 51 to 60 of about 5,523 (218)
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads [PDF]
, 2013 The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated.
Angioloni, Alessandro, Collar, Concha
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Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
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Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties [PDF]
, 2016 A systematic study was conducted to explore the effect of grain surface proteins on the physicochemical properties (pasting, retrogradation and textural quality) of rice.
Bhandari, Bhesh +2 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Effect of nitrogen and sulphur nutrition on yield parameters and protein composition in soybean [Glycine max (L.) Merrill]. [PDF]
, 2014 Accumulation patterns of various protein fractions in seed, yield and protein quality parameters of soybean cultivar SL 525 harvested at different stages of development from plants grown under different treatments viz., nitrogen (urea @ 31.25 kg N ha-1),
Sharma, A., Sharma, S.
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Journal of Chemical Technology &Biotechnology, EarlyView.Abstract BACKGROUND Napin and cruciferin, the predominant storage proteins in Brassica napus (rapeseed), exhibit favorable techno‐functional properties such as emulsification and gel formation, positioning them as promising candidates for the encapsulation and delivery of bioactive compounds. Their classification as GRAS (Generally Recognized As Safe),
Jonas Arnecke +4 more
wiley +1 more source
U.S. Patent Literature Survey of Agrobacterium-Mediated Transformation of Sweet Potato (Ipomoea Batatas) [PDF]
, 2007 A team of researchers and patent information scientists at Franklin Pierce Law Center were asked to evaluate the patent and literature landscape related to the Agrobacterium-mediated transformation in sweet potato with respect to the U.S.
Cavicchi, Jon R. +3 more
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Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9 [PDF]
, 2018 Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley and rye. The a-gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33-mer
Barro, Francisco +6 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Assessing crop's responses to elevated carbon dioxide (eCO2) is crucial for global food security. This study examines the impact of eCO2 (700 μmol mol−1) on the cultivars of lentil (Lens culinaris), local Pardina Verde Rayada lentil (PVRL), and commercial Pardina lentil (PL) in terms of the productivity and nutritional composition ...
Mohammad Abdullah +4 more
wiley +1 more source