Results 121 to 130 of about 20,154 (196)

Early‐Life Respiratory Emissions of CO₂, CH₄, and N₂O in Pre‐Weaned Dairy‐Bred Calves

Journal of Sustainable Agriculture and Environment, Volume 5, Issue 1, March 2026.
ABSTRACT Greenhouse gas (GHG) emissions from livestock are a major contributor to climate change, with cattle known to be the principal contributor through enteric fermentation, manure management, and metabolic processes. This study investigates the emission rates of CO₂, CH₄, and N₂O in pre‐weaned calves aged 12 to 86 days, focusing on the ...
Ben Langford, Johanna M. C. Brans, Claire Broadbent, Marie Haskell, Laura Nicoll, Neil J. Mullinger, Carol‐Anne Duthie   +6 more
wiley   +1 more source

Unveiling drought-tolerant genotypes and associated adaptive mechanisms in rapeseed using multi-traits approach. [PDF]

BMC Plant Biol
Bouchyoua A, Khabbach A, Kabach I, Ennoury A, Ouardi L, Hammani K, Nabloussi A.   +6 more
europepmc   +1 more source

Profiling and Characterization of Seed Storage Proteins From Borage (Borago officinalis L.) Pressed Cake as a Novel Plant‐Based Protein Source

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Borage (Borago officinalis L.) pressed cake, a by‐product of oil extraction, was profiled and characterized to evaluate its potential as a sustainable, plant‐based protein source. Protein fractionation revealed glutelin‐like proteins as predominant, accompanied by 2S albumin, 7S, and 11S globulin‐type proteins. Proteins exhibited high thermal stability
Suneru P. Perera, Rhea Thommana, Dierdre Culbert, Janiko Lindain, Thushan S. Withana‐Gamage   +4 more
wiley   +1 more source

Impact of Bottle Type and Gelatin-Based Film Strips with Ethyl Sinapate on Oxidative Status and Antioxidant Properties of Cold-Pressed Rapeseed Oil. [PDF]

Foods
Rabiej-Kozioł D, Tymczewska A, Szydłowska-Czerniak A.   +2 more
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Fermented Rapeseed Meal Improves Growth Performance, Antioxidant Capacity, and Intestinal Morphology of Broilers by Enhancing Nutritional Value and Reducing Antinutritional Factors. [PDF]

Animals (Basel)
Liu Y, Li S, Chen X, Zhai X, Zheng A, Chen Z, Chen J, Zou Z, Liu G.   +8 more
europepmc   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés. [PDF]

Foods
Ikonić P, Županjac M, Đermanović B, Hadnađev M, Pestorić M, Šarić L, Maravić N, Šarić B.   +7 more
europepmc   +1 more source