Proteomic analysis of anti-nutritional factors (ANF’s) in soybean seeds as affected by environmental and genetic factors
نویسندگان
چکیده
منابع مشابه
Culinary and nutritional quality of Phaseolus vulgaris seeds as affected by environmental factors
Efficient selection for specific culinary and nutritional quality traits needs a better understanding of the genetic and environmental control of quality traits at the structural, physiological and biochemical levels. Field experiments indicate great variability in the Phaseolus gene pool regarding the content of antinutritional compounds, as well as in cooking characteristics of the seeds. The...
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Isabgol (Plantago ovata Forsk) seed germination and emergence in response todrought (Polyethylene glycol 8000) and salinity stress (NaCl), temperature, pH andplanting depth were studied in laboratory and greenhouse experiments. Base,optimum and ceiling germination temperature were estimated as 3.35, 21.24 and35.04 oC, respectively. Isabgol seed is rather tolerant to low water potential and high...
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according to cheng (1999), in recent esl/efl literature, asian (especially east asian) learners of english as a foreign/second language have been arguably reported as reticent and passive learners. the most common allegations are that these students are reluctant to participate in classroom discourse; they are unwilling to give responses; they do not ask questions; and they are passive and over...
15 صفحه اولec adoption and critical success factors of ec in smes in iran
تجارت الکترونیکی شیوه اجرای مسئولیتها، تقابل با مشتریان و امور معمول عملیاتی در شرکتها را تغییر داده است. تجارت الکترونیکی در عمل تنها خرید و فروش کالاها را از طریق ابزار الکترونیک نمی باشد، بلکه تمام فعالیتهای لازم جهت انجام فرایند فروش را نیز در بر میگیرد. در اواخر دهه 1990 بسیاری از شرکتها فعالیتهای خود را به منظور دستیابی به مشتریان جدید و یا ارائه فرصتهای جدید به مشتریان موجود گسترش دادند...
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p < 0:05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes ...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2017
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.09.072