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   Articles with "pea pod" as a keyword



Physicochemical characteristics and FTIR-derived structural parameters of hydrochar produced by hydrothermal carbonisation of pea pod (Pisum sativum Linn.) waste

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recommendations! Published in 2018 at "Biomass Conversion and Biorefinery"

DOI: 10.1007/s13399-018-0363-1

Abstract: Conversion of pea pod (Pisum sativum Linn.) waste into energy and chemical products is a sustainable waste treatment option. In this work, hydrothermal carbonisation (HTC) of pea pod (Pisum sativum Linn.) waste was performed at… read more here.

Keywords: sativum linn; pod pisum; structural parameters; waste ... See more keywords

Identification of polysaccharides extracted from pea pod by-products and evaluation of their biological and functional properties.

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recommendations! Published in 2018 at "International journal of biological macromolecules"

DOI: 10.1016/j.ijbiomac.2018.05.095

Abstract: A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred extraction… read more here.

Keywords: polysaccharides extracted; identification polysaccharides; extraction; ppp ... See more keywords

Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod

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recommendations! Published in 2019 at "DYNA"

DOI: 10.15446/dyna.v86n210.72880

Abstract: The pea pod is a by-product that possesses several bioactive compounds. The effect of temperature, time, solid-liquid ratio and ethanol concentration on the ultrasonic assisted extraction of phenolic compounds were studied. A 2K factorial design… read more here.

Keywords: pea pod; effect; assisted extraction; phenolic compounds ... See more keywords

The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products

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recommendations! Published in 2025 at "Foods"

DOI: 10.3390/foods14132167

Abstract: Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are… read more here.

Keywords: pea pod; food; faba bean; food products ... See more keywords

Pea Pod Valorization: Exploring the Influence of Biomass/Water Ratio, Particle Size, Stirring, and Catalysts on Chemical Platforms and Biochar Production

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recommendations! Published in 2024 at "Sustainability"

DOI: 10.3390/su16177352

Abstract: This study delves into the valorization of pea pod waste using hydrothermal processes, focusing on optimizing key parameters such as temperature, biomass-to-water ratio, particle size, and catalyst influence. Noteworthy findings include the significant impact of… read more here.

Keywords: particle size; biomass water; water ratio; valorization ... See more keywords