Results 51 to 60 of about 829 (176)

Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars

, 2016
The contents of raffinose family oligosaccharides (RFOs) and sucrose in 13 Spanish cultivars of lupin (Lupinus albus, Lupinus luteus and Lupinus angustifolius) were studied, with the aim of selecting those with highest amounts of these oligosaccharides ...
Vidal-Valverde, Concepción, Frías, Juana, Martínez-Villaluenga, Cristina   +2 more
core   +1 more source

Targets and strategies to design soybean seed composition traits

The Plant Genome, Volume 18, Issue 4, December 2025.
Abstract Breeders and geneticists have put great effort into enhancing soybean seed composition and developing elite varieties with desired traits. However, diverse end‐uses and changing consumer preferences present new challenges and opportunities to develop desired compositional profiles for the market.
Ritesh Kumar, Steven Mulkey, Rahul Mahadev Shelake, Rachel Combs‐Giroir, Thiya Mukherjee, Doug K. Allen, Tom Elmo Clemente, Minviluz G. Stacey, Aaron J. Lorenz, Robert M. Stupar   +9 more
wiley   +1 more source

Ensiling legume seeds as a method for conservation and for improving the nutritional value for monogastric animals

, 2015
Ackerbohnen-, Erbsen- und Lupinenkörner sind ein eiweißreiches Futtermittel. Die milchsaure Fermentation feuchter Leguminosenkörner bietet verschiedene Vorteile wie eine stabile Konservierung und den Abbau antinutritiver Inhaltsstoffe.
Gefrom, Annett, Gefrom, Annett (gnd: 1043649840)   +1 more
core   +1 more source

CRISPR/Cas9-Mediated Knockout of Galactinol Synthase-Encoding Genes Reduces Raffinose Family Oligosaccharide Levels in Soybean Seeds

Frontiers in Plant Science, 2020
Raffinose family oligosaccharides (RFOs) are major soluble carbohydrates in soybean seeds that cannot be digested by human and other monogastric animals. Hence, a major goal is to reduce RFO levels to improve the nutritional quality of soybean.
Huy Le, Nhung Hong Nguyen, Dong Thị Ta, Thao Nhu Thi Le, Thao Phuong Bui, Ngoc Thu Le, Cuong Xuan Nguyen, Hardy Rolletschek, Gary Stacey, Minviluz G. Stacey, Ngoc Bich Pham, Ngoc Bich Pham, Phat Tien Do, Phat Tien Do, Ha Hoang Chu, Ha Hoang Chu   +15 more
doaj   +1 more source

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, Volume 6, Issue 6, Page 3137-3153, November 2025.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +1 more source

Evaluation of antinutrients in improved and local cultivars of green gram (Vigna radiata (L.) Wilczek)

Food Chemistry Advances
Besides being an excellent source of high-quality nutrients, legumes are deposits of antinutritional factors (ANFs) that serve as natural defences against herbivory and pathogens.
Sumi Mekkara nikarthil Sudhakaran, Prasanthi Prabhakaran Sobhana, Shreyas Elma Mathew, Devindra Shakappa   +3 more
doaj   +1 more source

An Introduction to Simple Saccharides and Oligosaccharides, and a Decadal Review of Their Analysis in Food by Ion Chromatography and Ion Chromatography/Mass Spectrometry

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Graphical Abstract of Factors Affecting the Saccharides Content of Fruits and Vegetables, for Analysis ABSTRACT This paper provides a decadal review of literature describing the analysis of simple saccharides and oligosaccharides in food by ion chromatography pulsed amperometric detection (IC/PAD) and ion chromatography mass spectrometry (IC/MS) as ...
Hans S. A. Yates, James. F. Carter, Achamma Joseph, Melody Chaussende, Mary T. Fletcher, Viviene Santiago, Natasha L. Hungerford   +6 more
wiley   +1 more source

SIGNIFICANCE OF GALACTINOL AND RAFFINOSE FAMILY OLIGOSACCHARIDE SYNTHESIS IN PLANTS

Frontiers in Plant Science, 2015
Abiotic stress induces differential expression of genes responsible for the synthesis of Raffinose series of Oligosaccharides (RFOs) in plants.
Sonali eSengupta, Sritama eMukherjee, Sritama eMukherjee, Papri eBasak, Arun eLahiri Majumder   +4 more
doaj   +1 more source

Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins, oleosins, and steroleosin as part of the monolayer of phospholipids.
Muhammad Rashid, Iqra Khalid, Gaurav Sanghvi, Amar Shankar, Farhan Saeed, Muhammad Afzaal, Mehwish, Mayank Kundlas, Catherine Tamale Ndagire   +8 more
wiley   +1 more source

Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues

Future Foods
Faba bean is a promising ingredient for the production of meat analogues using high-moisture extrusion; however, the presence of antinutrients poses a challenge to its use. Moreover, the deficiency of vitamin B12 in plant-based meat analogues underscores
Katja Kantanen, Bhawani Chamlagain, Valentina Succi, Siri Seppänen, Minnamari Edelmann, Aino Siitonen, Lotta Kemppinen, Asmo Kemppinen, Mikko Kangas, Pekka Varmanen, Vieno Piironen, Kirsi Jouppila   +11 more
doaj   +1 more source