The agri-food sector in Navarra, Spain, is exploring alternative protein sources like pea protein due to concerns regarding the environmental impacts and allergenic properties of traditional options like soy. This study aimed to evaluate a pea-based...
This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan...
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldeh...
This work presents the sample extraction methods for solid and liquid sample matrices for simultaneous quantification of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins: avenacoside A, avenacoside B, 26-desglucoavenacoside A, and saponin B...
Background: Plant-based formulas have become increasingly popular due to their health benefits, environmental concerns, cultural beliefs, improved palatability, and decreased cost. A retrospective chart review of medically stable children transitioni...
Peas are an alternative to soybeans to supply protein in livestock feeds. Immunocastration avoids surgical castration of male pigs and increases fat deposition in female pigs. This work aimed to assess the effects of pea inclusion on the amount of fa...
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovin...
Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components...
Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory t...
Root rot pathogens restrict pea and wheat production globally. In the EU, pea and pea-based cereal mixtures are being promoted; however, root rot pathogen dynamics in such mixtures are poorly understood. Winter pea and wheat were grown either in pure...
The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring m...
Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterize...
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has be...
Italian pigs for slaughter weigh between 150 and 170 kg, and their breeding is strictly regulated by the Protected Designation of Origin. Intensive production raises environmental concerns, in particular, nitrogen (N) emissions. To address these issu...
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laborato...
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by sy...
Phenotypic and genotypic characterization were performed to assess heritability, variability, and seed yield stability of pea genotypes used in breeding to increase the pea production area. A European pea diversity panel, including genotypes from Nor...
Pigeon peas are legumes with a high nutritional value. Existing studies of pigeon peas in Tanzania mainly examine production and marketing, but little has been documented with respect to consumer preferences and the consumption of pigeon peas. This s...
In order to grow crops that reduce the negative impact on the environment, as well as meet the nutritional needs of the increasing human population, it is necessary to include new and more sustainable production strategies into current agricultural s...
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mas...
Lodging of pea plants has long been one of the greatest problems encountered at harvest, but it can be avoided with reduced plant height (PH) and increased number of tendrils. Two genes, Le (stem length), Psat5g299720, for PH, and Af (Afila), Psat2g1...
Adelmidrol is a promising palmitoylethanolamide (PEA) analog which displayed up-and-coming anti-inflammatory properties in several inflammatory conditions. Recent studies demonstrated that Adelmidrol is an in vitro enhancer of PEA endogenous producti...
Cereal–legume intercropping increases the nitrogen (N) input from biological nitrogen fixation (BNF) and improves the exploitation of fertilizer and soil N, often leading to higher grain N content and higher productivity per unit land area comp...
Seed development in angiosperms produces three genetically and developmentally distinct sub-compartments: the embryo, endosperm, and seed coat. The maternally derived seed coat protects the embryo and interacts closely with the external environment e...
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were...
Tropical pastures intercropped with legumes have been gaining prominence for increasing the efficiency of livestock production systems when compared to pasture monocultures. Here, our objective was to understand the fermentation processes that tropic...
The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the res...
Forage crop–dairy farming is an important agro-industry across the world. This system is intensive with high-input forage crops. In the United States (US) Southern Great Plains, the system is based primarily on high-input annual grass-type crops in m...
Background: The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of m...
Pea (Pisum sativum L.) is a vital leguminous crop farmed worldwide. Pea plays an essential role in China’s crop rotation system, but the major restrictions to its cultivation are stability and low yield. Breeding for promising cultivars with a...
This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was...
The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes rem...
The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many fo...
Due to legume-based systems improving several aspects of soil fertility, the diversification of agrosystems using legumes in crop succession is gaining increasing interest. The benefits of legumes aroused the interest of farmers in the association of...
Listeria monocytogenes is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of L. monocytogenes on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenyle...
This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingr...
Butterfly pea flower have great sensory attraction, but they have not yet been used widely in Vietnam. Extracts of butterfly pea flowers can be used conveniently as a natural blue colorant for food products. In this study, the identification of antho...
Aphanomyces root rot (ARR) is a devastating disease that affects the production of pea. The plants are prone to infection at any growth stage, and there are no chemical or cultural controls. Thus, the development of resistant pea cultivars is importa...
Fusarium wilt (FW), caused by Fusarium oxysporum f. sp. pisi (Fop), has always been an important disease affecting pea production and causing severe yield losses in most pea-growing areas worldwide. Growing resistant pea cultivars is the most economi...
Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of...
Pea (Pisum sativum L.) is a grain legume widely cultivated in temperate climates. It is important in the race for food security owing to its multipurpose low-input requirement and environmental promoting traits. Pea is key in nitrogen fixation, biodi...
The objectives of this study were to investigate the effect of newly developed blend-pelleted products based on carinata meal (BPPCR) or canola meal (BPPCN) in combination with peas and lignosulfonate on ruminal fermentation characteristics, degradat...
Grass pea (Lathyrus sativus L.) is an annual cool-season grain legume widely cultivated in South Asia, Sub-Saharan Africa, and in the Mediterranean region. It is a stress-resilient crop with high nutritional value, considered a promising source of tr...
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), a...
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, whe...
Fusarium wilt is a detrimental disease of pea crop, resulting in severe damage and a reduction in its yield. Developing synergistically enhanced bioagents for disease management and growth promotion is pivotal for food safety, security, and sustainab...
A new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling...
In this study, the effect of different starches from corn, potato and pea containing varying amylose/amylopectin ratios on the textural and rehydration properties of extruded peanut protein gel particles were investigated. Results showed that textura...
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine...
Pea shoots is a popular vegetable in certain regions of the world due to their unique taste and abundance of health-promoting phytochemicals. The perishable nature and susceptibility to root rot of pea shoots necessitate a new soilless production sys...
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