IDENTIFICATION OF EXTRACTION PH AND CULTIVAR ASSOCIATED AROMATIC COMPOUND CHANGES IN SPRAY DRIED PEA PROTEIN ISOLATE USING UNTARGETED AND TARGETED METABOLOMIC APPROACHES

Identification of extraction pH and cultivar associated aromatic compound changes in spray dried pea protein isolate using untargeted and targeted metabolomic approaches

Pea proteins are promising plant proteins in the food industry but their flavor limits consumer acceptance.In this study, the impacts of extraction pH (8.5, 9.5 and 10) and cultivars (Agassiz and Trapeze) on Hobs the aromatic flavor profile of spray-dried pea proteins at each one of the three alkaline extraction-isoelectric precipitation steps were

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Mitigating structural racism to reduce inequities in sepsis outcomes: a mixed methods, longitudinal intervention study

Abstract Background Sepsis affects 1.7 million patients in the US annually, is one of Plastics Grease the leading causes of mortality, and is a major driver of US healthcare costs.African American/Black and LatinX populations experience higher rates of sepsis complications, deviations from standard care, and readmissions compared with Non-Hispanic

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