Soy Notes Soy Notes, for the Kansas Soybean Farmer
, 2015 The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers. They aim to expand existing markets; develop new uses; facilitate agronomic research; and communicate goals and ...
Kansas Soybean Commission
core
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch
, 2015 Shi-Feng Yu, L. Jiang, N. Kopparapu
semanticscholar +1 more source
Soy Notes Soy Notes, for the Kansas Soybean Farmer
, 2018 The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers. They aim to expand existing markets; develop new uses; facilitate agronomic research; and communicate goals and ...
Kansas Soybean Commission
core
From hydrogels to eutectogels: Emerging platforms for stretchable electronics
FlexMat, EarlyView.The transition of wearable electronics toward long‐term reliability requires materials that resist dehydration without sacrificing tissue‐like softness and ionic conductivity. Eutectogels fulfill these demands by immobilizing deep eutectic solvents within tailored polymer networks.
Chang Zhou +14 more
wiley +1 more source
Beyond the CO-FT regulatory module: E1 and PHYA emerge as players in photoperiodic regulation of flowering in legumes. [PDF]
J Exp BotHenriques R, Benlloch R.
europepmc +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
Combined Ultrasound and NaHCO<sub>3</sub> Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins. [PDF]
FoodsZhu L +5 more
europepmc +1 more source
Soy Notes Soy Notes, for the Kansas Soybean Farmer
The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers. They aim to expand existing markets; develop new uses; facilitate agronomic research; and communicate goals and ...
Kansas Soybean Commission
core
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source