Results 31 to 40 of about 1,700 (181)

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

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

Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors [PDF]

, 2000
Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption.
Clarke, E, Wiseman, J
core   +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

Isolation and Identification of an α-Galactosidase-Producing Lactosphaera pasteurii Strain and Its Enzymatic Expression Analysis

Molecules, 2022
α-Galactosidase (EC 3.2.1.22) refers to a group of enzymes that hydrolyze oligosaccharides containing α-galactoside-banded glycosides, such as stachyose, raffinose, and verbascose.
Yan Zhao, Jinghui Zhou, Shan Dai, Xiaozhu Liu, Xuewen Zhang   +4 more
doaj   +1 more source

Co-fermentation of onion and whey: a promising synbiotic combination [PDF]

, 2017
Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana, Giacomini, Alessio, Lante, Anna, Tinello, Federica, Treu, Laura, Vendramin, Veronica, Vit\uf3ria Barros, Divino   +6 more
core   +1 more source

Evaluation of Fermentability of Whole Soybeans and Soybean Oligosaccharides by a Canine In Vitro Fermentation Model

Fermentation, 2023
Soybean oligosaccharides (OS) have been recognized as a prebiotic that can be fermented in the colon, resulting in short-chain fatty acid (SCFA) production that can be used as an energy source for colonocytes, supporting cell differentiation and gut ...
Hee Seong Kim, Evan C. Titgemeyer, Charles Gregory Aldrich   +2 more
doaj   +1 more source

Characterisation of the α-GOS profile of field pea and cowpea cultivars and their modulation through sustainable processing methods

Frontiers in Sustainable Food Systems
α-galactooligosaccharides (α-GOS) are a class of non-nutritional compounds present in pulses. These carbohydrates are associated with irritable bowel syndrome (IBS).
Kalpana Tewari, Vaibhav Kumar, Ashok Kumar Parihar, Sudhir Kumar Jha, Kuldeep Kumar, Rishikesh Kumar, Man Mohan Deo, Surendra Kumar Meena, Rajeev Kumar, M. Senthil Kumar, Girish Prasad Dixit   +10 more
doaj   +1 more source

Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection

Fermentation, 2017
The exact and reliable detection of sugar monomers and fructans provides important information for the evaluation of carbohydrate metabolism in plants and animals.
Kirsten Weiß, Manuela Alt
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