Results 21 to 30 of about 829 (176)

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

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Foods, 2022
Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour.
Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo   +5 more
doaj   +1 more source

Short-term germination of faba bean (Vicia faba L.) and the effect on selected chemical constituents

Applied Food Research, 2022
Selected chemical compounds of five faba bean (FB) cultivars; Snowdrop (low tannin), Taboar (high tannin), Snowbird (low tannin), Fabelle (low vicine & convicine), and Malik (high tannin) that were grown in North America (3 production years) were ...
Xinyi Wei, Janitha P.D. Wanasundara, Phyllis Shand   +2 more
doaj   +1 more source

Content of low molecular weight carbohydrates in vining peas (Pisum sativum) after blanching and freezing: effect of cultivar and cultivation conditions

, 2005
The content of low molecular weight carbohydrates (LMWC, glucose, fructose, sucrose, raffinose, stachyose and verbascose) was investigated in 29 cultivars of vining peas after blanching and freezing.
Stegmark, R, Nyman, Margareta,, Ekvall, Jimmy,, Lund University.   +3 more
core   +2 more sources

Evaluating raffinose family oligosaccharides and their decomposition products by ion chromatography – a method development and advanced repeatability study

Talanta Open, 2022
During the germination of legumes, raffinose family oligosaccharides (RFOs) are decomposed into mono- and disaccharides. As legumes are a traditional part of the human nutrition, storage carbohydrates are generally incorporated in the daily meals and can
Stefan Ritter, Arndt Nobis, Martina Gastl, Thomas Becker   +3 more
doaj   +1 more source

Cyclitols, galactosyl cyclitols and raffinose family oligosaccharides in Mexican wild lupin seeds

Acta Societatis Botanicorum Poloniae, 2011
Ten to 16 ethanol-soluble carbohydrate components were identified in the seeds of six Mexican wild lupins. The analysed carbohydrates included: monosaccharides, disaccharides, cyclitols, galactosyl cyclitols and raffinose family oligosaccharides ...
Agnieszka I. Piotrowicz-Cieślak, Pedro Macedonio Gracia-Lopez, Krzysztof Gulewicz   +2 more
doaj   +1 more source

Studies on soluble carbohydrates in yellow lupin (Lupinus luteus L.) seeds of different age

Acta Societatis Botanicorum Poloniae, 2011
Yellow lupin seeds cv. Juno were stored under laboratory conditions for 2 month, 4, 6 and 8 years. Eighteen soluble carbohydrates were identified in embryonic axes and cotyledons of different age seeds.
Kazimierz Zalewski, Lesław B. Lahuta
doaj   +1 more source

Microwave treatment and drying of germinated pea

Czech Journal of Food Sciences, 2002
It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes.
M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinová   +6 more
doaj   +1 more source

Validation of Molecular Markers Significant for Flowering Time, Plant Lodging, Stem Geometry Properties, and Raffinose Family Oligosaccharides in Pea (Pisum sativum L.)

Agriculture, 2022
The field pea (Pisum sativum L.) is studied as an important grain legume used in both human and animal feed. DNA markers can contribute to the rapid breeding of novel pea cultivars.
Magdalena Gawłowska, Lesław Lahuta, Lech Boros, Aneta Sawikowska, Pankaj Kumar, Michał Knopkiewicz, Zygmunt Kaczmarek, Wojciech Święcicki   +7 more
doaj   +1 more source

Variability in the oligosaccharide concentration in seeds of the mapping population of pea (Pisum sativum L.)

Czech Journal of Genetics and Plant Breeding, 2014
Anti-nutritional compounds are among the obstacles to the use of pea seeds as a protein source in both feed and food. These compounds are poorly digested by both monogastric animals and humans.
Magdalena Gawłowska, Lesław Lahuta, Wojciech Święcicki, Paweł Krajewski   +3 more
doaj   +1 more source