The use of green mass annual leguminous crops allows to get a rich amount protein feed. Therefore, the quality must be ensured in context sustainable crop production and feed efficiency. Apparently, pre-sowing seed treatment with different-sized metal particles growth regulators can affect amino acid composition crops. In conducted work, it was found that seeds UFP MoO2 increased content essent...

The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...

The enzyme system catalyzing this has been termed “glutamine synthetase” and for convenience this name will be used here. Ammonia in this reaction can be replaced by hydrasine or hydroxylamine, all three bases reacting at the same rate (4). All organic bases and amino acids tested have been found to be inactive. With hydroxylamine, a hydroxamic acid is produced, estimation of which provides a c...

Peas and vetches are the most important plant species for production of forages, where they can be used as hay, haylage or silage. Due to their specific characteristics - tendency lodging high buffering capacity, usually grown in a mixture with small grains support crops prevent reduce lodging, at same time obtain biomass suitable ensiling process. In pure crops, peas often green feeds hay stag...

Vitamin C levels of commercially frozen okra, potatoes, green beans, broccoli, spinach and peas, including the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1–51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach. Total lo...

Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90 ̊C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin was also reduced by the add...