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Characterization of the biosynthesis of saponins during seed development in peas (Pisum sativum)
Autor: Thompson, Richard, Marais, Julie, Lebeigle, Ludivine, Le Signor, Christine, Lacaille-Dubois, Marie-Aleth, Vernoud, Vanessa
Publikováno v: 9. International Conference on Legume Genetics and Genomics (ICLGG 2019), Let's harness the potential of legumes
9. International Conference on Legume Genetics and Genomics (ICLGG 2019), Let's harness the potential of legumes, May 2019, Dijon, France
ILS3 2019, Third International Legume Society Conference. Legumes for human and planet health
ILS3 2019, Third International Legume Society Conference. Legumes for human and planet health, International Legume Society (ILS). INT., May 2019, Poznan, Poland
National audience; The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9bc490f4edade7d4917c22d9874847a2
https://hal.inrae.fr/hal-02736874
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Characterization of the biosynthesis of saponins during seed development in peas (Pisum sativum) and faba beans (Vicia faba)
Autor: Marais, Julie, Lebeigle, Ludivine, Vernoud, Vanessa, Le Signor, Christine, Lacaille-Dubois, Marie-Aleth, Thompson, Richard
Publikováno v: 8. International Conference on Legume Genetics and Genomics (ICLGG)
8. International Conference on Legume Genetics and Genomics (ICLGG), Noble Research Institute., Sep 2017, Siófok, Hungary. 128 p
International Conference "Advances in Grain Legume Cultivation and Use. Translating Legume Research into end-Users Reality"
International Conference "Advances in Grain Legume Cultivation and Use. Translating Legume Research into end-Users Reality", Sep 2017, Novi Sad, Serbia. 180 p
International audience; The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or faba beans contain significant amounts of saponins, glycosylated triter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::263d253d39153b5f79ab7fdb6b6852c2
https://hal.inrae.fr/hal-02733806
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8
Characterisation of the biosynthesis of saponins during seed development in peas (Pisum sativum) and faba beans (Vicia faba)
Autor: Thompson, Richard, Lebeigle, Ludivine, Marais, Julie, Vernoud, Vanessa, Le Signor, Christine, Lacaille-Dubois, Marie-Aleth
Publikováno v: Enhancing legume quality-novel food & feed. 2017; International Conference "Advances in Grain Legume Cultivation and Use. Translating Legume Research into end-Users Reality", Novi Sad, SRB, 2017-09-27-2017-09-28, 94
2017; 8. International Conference on Legume Genetics and Genomics (ICLGG), Siófok, HUN, 2017-09-18-2017-09-22, 117
The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or faba beans contain significant amounts of saponins, glycosylated triterpenes which can impart a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::667b6c794c46082687a0ed7ef600f4ea
http://prodinra.inra.fr/record/415452
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Characterization of saponin production in developing seeds of Vicia faba and Pisum sativum
Autor: Marais, Julie, Vernoud, Vanessa, Le Signor, Christine, Lacaille-Dubois, Marie-Aleth, Thompson, Richard
Publikováno v: 2. International Legume Society Conference-Legumes for a Sustainable World
2. International Legume Society Conference-Legumes for a Sustainable World, Oct 2016, Lisbone, Portugal. 358 p., 2016
2. International Legume Society Conference-Legumes for a Sustainable World, Legume Society., Oct 2016, Lisbone, Portugal. 358 p
2. International Legume Society Conference-Legumes for a Sustainable World, Oct 2016, Lisbone, Portugal. 358 p
2016; 2. International Legume Society Conference-Legumes for a Sustainable World, Lisbone, PRT, 2016-10-11-2016-10-14, 144
BAPGEAPSI; Legume seeds are increasingly in demand as an inexpensive source of protein for incorporation in foodstuffs. However, protein fractions prepared from pea (Pisum sativum) and faba bean (Vicia faba) seeds contain significant quantities of sa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::136e24c69eb19f389826ba4516d5a133
https://hal.archives-ouvertes.fr/hal-01604091
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Caractérisation de la biosynthèse des saponines lors du développement de la graine chez le pois (Pisum Sativum) et la fèverole (Vicia Faba)
Autor: Marais, Julie, Vernoud, Vanessa, Le Signor, Christine, Lacaille-Dubois, Marie-Aleth, Thompson, Richard
Publikováno v: 1. Rencontres Francophones sur les Légumineuses (RFL1)
1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 139 p., 2016
National audience; L’utilisation des légumineuses à graines en tant qu’ingrédients pour la fabrication de produits alimentaires riches en protéines végétales est en plein essor. Cependant les fractions protéiques préparées à partir de g
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::474a6f692675908d826ad25c28247c6e
https://hal.inrae.fr/hal-02744160/document
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