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This site offers engaging updates for plant scientists, students, and enthusiasts, featuring captivating and current plant-related news from diverse sources.

Discover more at https://www.botany.one #Botany #PlantScience

🔥ADVANCE ACCESS🔥: Habitat and species effects on seed formation and emergence performance in Cerrado graminoids
https://doi.org/10.1093/aob/mcag136

#PlantScience

Science Shared: June 20
https://www.botany.one/science-shared-june-20-2/

This week: debris for diversity, attack and defence in pathogens, and getting your statistics right.
#Botany #PlantScience

Science Shared: June 20

This week: debris for diversity, attack and defence in pathogens, and getting your statistics right.

Botany One

Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

https://pmc.ncbi.nlm.nih.gov/articles/PMC8625652/ #Food #Chemistry #PlantScience

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As I'm cooking Albanian white beans right now and foam comes to the surface, I got curious about aquafaba...

"Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological
characteristics"

https://doi.org/10.1007/s13197-023-05920-y #Food #Chemistry #PlantScience

Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics - Journal of Food Science and Technology

Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03–2.59 g/100ml; protein at 0.0.8–2.8 g/100ml; and fat at 0.07–0.1 g/100ml. In general, preparing aquafaba followed: soaking (8–10 h at 4 °C—1 chickpea: 4 water), pressure cooking (30 min—2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8–10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba.

SpringerLink

🔥ADVANCE ACCESS🔥: Evolutionary history, taxonomy, and ecology of Neotropical Cissus (Vitaceae) in the biotic transition zone of Mexico and Central America
https://doi.org/10.1093/aob/mcag123

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Botany One
💧🌾 Sensor-based estimation of evapotranspiration and water use efficiency in Australian #wheat variety trials
by Javier Fernandez, Carla Gho, Daniel Smith, Pengcheng Hu, Bangyou Zheng and Scott Chapman
https://doi.org/10.1093/insilicoplants/diag009 #PlantScience #APSIM #drought
On the impact of light spectrum on lettuce biophysics: a dynamic growth model for vertical farming
by Susanna Mirabella, Etienne David, Alessandro Antona, Nicola Ferro, Cecilia Stanghellini, Matteo Matteucci, Ep Heuvelink and Simona Perotto
https://buff.ly/8X5cVaS #PlantScience #horticulture

New rounds of experiments! 🌱

#PlantScience #Plants #Hydroponics