Results 61 to 70 of about 829 (176)

Dry Fractionation of Canadian Faba Bean Genotypes Differing in Seed Size and Levels of Vicine, Convicine and Seed Coat Tannins

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Extrapolation of dry fractionation yield values and protein and starch levels of fine and coarse fraction of faba bean genotypes Fabelle, Malik, and Snowbird grown in three locations (Kamsack, Outlook and Saskatoon) and 2 years (2018 and 2019) shows that the low‐vicine and convicine genotype Fabelle can give comparatively higher protein levels with ...
Janitha P. D. Wanasundara, Ning Wang, Yongfeng Ai, Joshua S. S. Rajesh, Deborah P. Anderson   +4 more
wiley   +1 more source

Chain Elongation of raffinose in pea seeds. Isolation, characterization, and molecular cloning of mutifunctional enzyme catalyzing the synthesis of stachyose and verbascose.

The Journal of biological chemistry, 2002
Raffinose oligosaccharides are major soluble carbohydrates in seeds and other tissues of plants. Their biosynthesis proceeds by stepwise addition of galactose units to sucrose, which are provided by the unusual donor galactinol (O-alpha-d-galactopyranosyl-(1-->1)-l-myo-inositol).
Peterbauer, Thomas, Mucha, Jan, Mach, Lukas, Richter, Andreas   +3 more
openaire   +2 more sources

Intermolecular Interactions in Plant Based vs. Animal Milks: A Comparative Review

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Plant‐based milks are complex mixtures of carbohydrates, fats, proteins, minerals, and other molecules. A wide range of analysis and separation methods have been used to try to understand them. ABSTRACT Plant‐based milk alternatives are milk analogues manufactured to mimic the emulsion, structural, nutritional, and functional properties of animal milks
Tina Nduaya Kayeye, Andrew Penton, John Ashton, Sarah Noyes, Anwar Sunna, Yuling Wang, Alison Rodger   +6 more
wiley   +1 more source

Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea (Cajanus cajan) Flour and Its Structural Parts

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This study investigates the impact of germination and fermentation periods (24, 48, and 72 h) on the quality attributes of pigeon pea flour and its structural parts. Germination and fermentation of pigeon pea possess good properties that are suitable for inclusion in gluten‐free, as well as in the development of ready‐to‐use food formulations.
Sunday Samuel Sobowale, Bukola Funmilola Olatunji, Olanrewaju Emmanuel Fayemi   +2 more
wiley   +1 more source

[The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].

Archivos latinoamericanos de nutricion, 2002
The objective of this study was to evaluate the effect of the soaking step and the domestic processing of the common bean, on the chemical composition, the levels of phytate, tannin, starch and flatulence factors by utilizing the follows treatments: raw bean (FC), freeze-dried cooked unsoaked bean (FCSM), freeze-dried cooked bean without the non ...
A C, de Oliveira, K S, Queiroz, E, Helbig, S M, Reis, F, Carraro   +4 more
openaire   +1 more source

Oligosaccharides of cashewnut.

, 1978
The extract of cashewnuts with 70% ethanol contained sucrose, raffinose, stachyose and ...
Sathyanarayana, M. N., Shivashankar, S., Mathew, A. G., Natarajan, C. P.   +3 more
core  

Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade

, 2006
Knowledge of how the content of low molecular weight carbohydrates (LMWC), including the raffinose family oligosaccharides (RFO; raffinose, stachyose and verbascose), changes in unripe peas (Pisum sativum) around harvest time, is today limited.
Stegmark, R, Ekvall, Jimmy, Nyman, Margareta   +2 more
core   +1 more source

Water-soluble carbohydrates during fermentation and baking of composite wheat and lentil flour — implications for enhanced functionality [PDF]

, 2019
Naiker, M ORCiD: 0000-0002-6844-8325Background and objectives: The nutritional benefits of Lentil (Lens culinaris Medik.) have been widely acknowledged.
Blanchard, C, Blanchard, Chris, Naiker, M, Panozzo, JF, Maharjan, P, Maharjan, Pankaj, D Portman (9863990), Chris Blanchard, Mani Naiker (9822011), Panozzo, Joe F, C Blanchard (9850856), P Maharjan (9863996), Portman, D, Drew Portman, JF Panozzo (9864002), Mani Naiker, Pankaj Maharjan, Portman, Drew, Naiker, Mani, Joe F. Panozzo   +19 more
core   +1 more source

Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives

, 2022
Consumption of plant based products as dairy alternatives is increasing steeply. This diet transition can only be achieved if these products keep the nutritional value and meet consumer’s sensory acceptance.
Gojard, P., Nunes, M.C., Duarte, C.M., Noronha, P., Prista, C., Dias, C., Ferreira, J.   +6 more
core   +1 more source

Structures and characteristics of carbohydrates in diets fed to pigs: a review

Journal of Animal Science and Biotechnology, 2019
The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets. Carbohydrates serve as the main source of energy in diets fed to pigs.
Diego M. D. L. Navarro, Jerubella J. Abelilla, Hans H. Stein   +2 more
doaj   +1 more source