Results 71 to 80 of about 508,699 (175)
Gene turnover in the common ancestor of all C4 grasses
PLANTS, PEOPLE, PLANET, EarlyView.Understanding how plants evolve more efficient photosynthesis is important in a warming world where improving crop productivity and resilience is a global priority. By generating the first reference genomes for an early‐diverging group of grasses called the Aristidoideae, we were able to reconstruct the genetic makeup of the last common ancestor of all
Lara Pereira +6 more
wiley +1 more source
Incorporation of selected pulse flours into dried Asian white salted noodles
, 2012 This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two
Bourre, Lindsay
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, 2022 International audienceThis study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development.
Keller, Séverine +5 more
core +1 more source
PULSE FLOUR BASED EMULSIONS – THE EFFECT OF OIL TYPE ON TECHNOLOGICAL AND FUNCTIONAL CHARACTERISTICS
Studia Universitatis Babes-Bolyai Chemia, 2018 Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate.
Ina VASILEAN +3 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Fonio (Digitaria exilis and Digitaria iburua) cereals are valued for their drought resilience, adaptability to poor soils, and cultural importance. In Nigeria, where both species are cultivated, fonio has declined due to labor‐intensive processing, lower yields, and changing livelihood choices. By documenting 21 landraces (15 D. exilis and 6 D. iburua),
Ishaq Muawiyya +4 more
wiley +1 more source
Investigating dough rheology and texture properties of bakery products containing soy or pulse flours [PDF]
Master of ScienceDepartment of Grain Science and IndustryYonghui LiSoybean and pulse flours are excellent source of various macro- and micro-nutrients, such as proteins, dietary fibers, minerals, and bioactive compounds associated with health benefits ...
Zhang, Yiqin
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The effect of electric pulse stimulation to juvenile cod and cod of commercial landing size [PDF]
, 2011 The first pilot study on the effects of electric pulse stimulation on larger cod carried out in 2008 was based on a single nominal setting of the Verburg-Holland UK153 pulse system with the intention to determine the range of pulse characteristics with ...
Haan, D., de +4 more
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Boreas, EarlyView.The glacierized Valle Frías in Northern Patagonia is one of the best‐studied valleys in South America and includes varved sediments from Lago Frías. We complement this lacustrine record with a high‐resolution documentation of varve counts and their composition.
Bernd Zolitschka +6 more
wiley +1 more source
Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours
Legume SciencePerennial grains, such as perennial Baki bean (Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems.
Evan B. Craine +6 more
doaj +1 more source
Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks
Cogent Food & Agriculture, 2019 This research work evaluates the effect of extrusion process parameter on the quality of pulse-based ready-to-eat snacks. By applying D-optimal mixture ratios a formulation containing 41.1 g/100 g chickpea (desi), 16.0 g/100 g haricot bean (Nasir), 31.9 ...
Haylemikael Alemayehu +2 more
doaj +1 more source