Results 61 to 70 of about 8,401 (222)

Effect of exogenous abscisic acid on accumulation of raffinose family oligosaccharides and galactosyl cyclitols in tiny vetch seeds (Vicia hirsuta [L.] S.F. Gray)

Acta Societatis Botanicorum Poloniae, 2011
The role of the abscisic acid (ABA) in biosynthesis of raffinose family oligosaccharides (RFOs) and galactosyl cyclitols (Gal-C) in tiny vetch (Vicia hirsuta [L.] S.F. Gray) seeds was investigated.
Lesław B. Lahuta, Ryszard J. Górecki, Ewa Gojło, Marcin Horbowicz   +3 more
doaj   +1 more source

Computer‐Aided Functional Oligosaccharide Screening and the Regulatory Role in Lipid Metabolism

Food Bioengineering, Volume 5, Issue 1, Page 14-29, March 2026.
ABSTRACT This study investigated the lipid‐lowering effects and intervention mechanisms of structurally diverse functional oligosaccharides on non‐alcoholic fatty liver disease (NAFLD). By integrating computational tools such as molecular docking and molecular dynamics simulations (MDS), a comprehensive “in silico‐in vitro‐in vivo” tri‐dimensional ...
Rui Jing, Shanshan Deng, Mengyao Zhao, Liming Zhao   +3 more
wiley   +1 more source

Reduction in the content of antinutritional substances in pea seeds (Pisum sativum L.) by different treatments

Czech Journal of Animal Science, 2005
The goal of the trial was to reduce the content of antinutritional substances in pea (Pisum sativum L.) seeds in order to enhance its use in livestock nutrition.
R. Dvořák, A. Pechová, L. Pavlata, J. Filípek, J. Dostálová, Z. Réblová, B. Klejdus, K. Kovařčík, J. Poul   +8 more
doaj   +1 more source

Effect of Cooking Time on Rhizopus oligosporus Growth, Anti‐Nutritional Factors, and Isoflavones in Solid‐State Fermented Soybeans

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT This study analyzed the coupling between cooking and the subsequent fermentation in fermented legume seed processing. It is, to our knowledge, the first to evaluate how cooking time modulates fermentation. Soybeans were cooked for 10 and 30 min before being fermented with Rhizopus oligosporus.
Charlène Gbedo, Adrien Servent, Romain Domingo, Tina Julien, Caroline Strub, Elodie Arnaud   +5 more
wiley   +1 more source

Review of Processing, Anti‐Nutritional Factors Reduction and Nutrient Bioavailability in Selected Legumes

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Legumes such as lablab (Lablab purpureus), common bean (Phaseolus vulgaris) and cowpea (Vigna unguiculata) are essential dietary sources of protein, complex carbohydrates and micronutrients, while also contributing to sustainable agriculture through nitrogen fixation.
Leonard R. Ndibalema, Edmond Alavaisha, Joseph Kalonga, Mkabwa L. K. Manoko, Charles O. Joseph   +4 more
wiley   +1 more source

Stachyose combined with tea polyphenols mitigated metabolic disorders in high fructose diet-fed mice as studied by GC-MS metabolomics approach

CyTA - Journal of Food, 2018
High fructose (HF) ingestion is a common risk factor for the development of nonalcoholic fatty liver disease (NAFLD), which has become a serious health problem.
Yingmei Wu, Wenfeng Li, Yalong Lu, Qiu Wu, Xingbin Yang   +4 more
doaj   +1 more source

Characterization of raffinose synthase genes in soybean [PDF]

Title from PDF of title page (University of Missouri--Columbia, viewed on September 10, 2010).The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the
Dierking, Emily, 1983-
core   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +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

Characteristics of stachyose-induced effects on gut microbiota and microbial metabolites in vitro associated with obesity in children

Frontiers in Nutrition
Childhood obesity presents a serious health concern associated with gut microbiota alterations. Dietary interventions targeting the gut microbiota have emerged as promising strategies for managing obesity in children.
Xionge Pi, Xionge Pi, Zhi Du, Zhi Du, Weilin Teng, Hao Fu, Lidan Hu, Jiabin Li, Jiabin Li, Jieying Ding, Jieying Ding, Xiaoxia Yang, Yinjun Zhang   +12 more
doaj   +1 more source