Plant Protein Innovation Center’s Post

#AgricultureMdpi - 2023 Highly Cited Paper 📜 Role of Halotolerant Plant Growth-Promoting Rhizobacteria in Mitigating Salinity Stress: Recent Advances and Possibilities Authors: Vikash Kumar et al. Link: https://lnkd.in/gicAmqzq #exopolysaccharides #osmoprotectants #growthhormones #soilmicrobes #volatileorganiccompounds

I'm thrilled to share that our review article, "ATL Protein Family: Novel Regulators in Plant Response to Environmental Stresses," has been published in the esteemed "Journal of Agricultural and Food Chemistry" (Q1, IF: 6.1) by the American Chemical Society Publications. 📚 A big thanks to the entire team for their hard work and dedication! 🙌 Congratulations to all involved!Special thanks to Prof. Liquan Guo and Dr. Ming Wu for providing me with this wonderful opportunity. 🌟 Plants have incredible adaptive strategies against environmental stresses, and our article delves into the pivotal role of the ubiquitin–proteasome pathway and E3 ligases, particularly the Arabidopsis Toxicosa en Levadura (ATL) proteins. 🌿 💡Despite certain ATL family members being studied in rice and Arabidopsis, there's still so much more to explore. Our review aims to shed light on the active modulation of plant responses to environmental stresses by E3s and ATLs, emphasizing the significance of ATLs in this intricate process. 🌍 🌾 By understanding the roles of E3s and ATLs, our work contributes to the development of resilient plant varieties and promotes sustainable agricultural practices. 🌱 ✨ Thank you all for being a part of this journey! The article is now accessible online at the following link below: https://shorturl.at/pwIL6 #Research #PlantScience #EnvironmentalStresses #ScienceCommunity #PublishedArticle #TeamWork

📢 The #deadline for the #specialissue: "Analysis of Agricultural Food Physicochemical and Sensory Properties" has been extended till 15 February 2025. 📝 Guest Editors: Dr. Chang Shu and Dr. Xiuxiu Sun 🔍 More Info: https://lnkd.in/g8GrvT58 #foodtechnology #physicochemicalanalyze #sensoryevaluation #consumerpreference #ediblecrops #shelflife #postharvesttechnology

How do compounds in grape berries contribute to the final aroma and flavour characteristics of wine? And, in turn, what is the genetic basis for the production of these compounds? It’s long been a conundrum for researchers. Now, a CSIRO Agriculture and Food team has made great progress in producing molecular markers for consumer traits such as ‘fruity', ‘green’ and ‘floral', using a variety of methods and germplasm populations. Learn more here: https://lnkd.in/gdig2SAF

Connecting soil health to human health in the minds of consumers is absolutely key to the continued growth of agroecology and regenerative agriculture. This is a great new whitepaper on the topic. For deeper reading I’d recommend the book What Your Food Ate.

Can Hydroxyapatite be used to separate milk fat globule membrane fragments from buttermilk, while preserving their health-promoting components? A new study from a team at INAF - Université Laval and FSAA - Faculté des sciences de l'agriculture et de l'alimentation - Université Laval explores the answer in the latest #JournalofDairyScience: https://lnkd.in/gyixgtMs #DairyScience #SocietyPubs

●AGRICULTURE SCIENCE:- ................. ............... .... ○FOOD SCIENCE AND TECHNOLOGY :- Food science and technology also includes food processing, which is distinct yet interrelated with food science and technology. Food science and food technology study the science of food with the help of food processing and food deterioration, and they look at how food changes over time.

Plants fight back! Plants are far more devious that we tend to give them credit for. Their defences against herbivores go way beyond thorns and spines, including a veritable witches’ brew of chemical defences, and even recruiting beneficial insects to serve as bodyguards. Amazingly, plants can even turn these defences on or off according to their needs so as to avoid wasteful investment in structures or metabolites. We humans are still learning much about these tricks that the plant kingdom has evolved over millennia and it goes way beyond curiosity-driven science. In the agricultural domain, we call the herbivores ‘pests’ so exploiting natural phenomena to suppress crop pests (rather than spraying them with insecticides!) is an attractive nature-based solution. In my latest paper, a collaboration with scientists at Cardiff University in the UK, we critically review the complexities of how natural plant defences interact with beneficial insects. https://lnkd.in/g6Jn4Ks7

This conference proceedings titled „Local Food Production Systems in the Era of Global Challenges“ is the result and effort of many authors, reviewers, and members of the scientific, and organizational boards from the 32nd Scientific-Expert Conference of Agriculture and Food Industry. This proceeding highlights different challenges associated with the agri-food value chain while proposing different strategies for a more resilient and sustainable agrifood system. More info can be found here: https://lnkd.in/dTrHp7gp Stay tuned for more info about the 34th Scientific-Expert Conference of Agriculture and Food Industry that will be organized by the Faculty of Agriculture and Food Sciences, University of Sarajevo. We are excited to welcome you all again, to spark discussion and strive for scientific/expert excellence. #research #agrifoodsystems #agrifood #science

Thrilled to announce my latest review paper "Metmyoglobin reducing activity and meat color: A review" published in Meat Research. Check out the full paper linked below: https://lnkd.in/gq5shw3s #research #Meat #reviewpaper