Commercial Canned Chickpeas
Commercial Canned Chickpeas - Related Videos
10:35
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Cited by 77 •
2018
Aquafaba is a viscous juice from canned chickpea that, when stirred vigorously, produces a relatively stable white froth or foam. The primary research goal is to identify the components of aquafaba that contribute viscosifying/thickening properties using nuclear magnetic resonance (NMR), ultrafiltration, electrophoresis, and peptide mass fingerprinting.
11:03
Pouring and Running a Protein Gel by reusing Commercial Cassettes
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Cited by 2 •
2012
Our protocol demonstrates how to pour multiple protein gels at a time by recycling Invitrogen Nupage Novex minigel cassettes, and inexpensive materials purchased at a home improvement store. This economical and streamlined method includes a way to store the gels at 4°C for a few weeks. By re-using the plastic gel cassettes from commercially available gels, labs that run frequent protein gels can save significant costs and help the environment.
08:00
Screening for Endocrine Activity in Water Using Commercially-available In Vitro Transactivation Bioassays
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Cited by 12 •
2016
A protocol to screen for endocrine activity in organic extracts of water samples, including treated wastewater effluent and surface (receiving) water, was adapted using commercially available division-arrested ("freeze and thaw") in vitro transactivation bioassays.
06:58
Dry Root Rot Disease Assays in Chickpea: a Detailed Methodology
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Cited by 9 •
2021
This study presents methodologies to study the pathomorphological and molecular mechanisms underlying chickpea–Rhizoctonia bataticola interaction. The blotting paper method is useful to rapidly study chickpea genotype responses, while the sick pot-based method can be used to simultaneously impose drought and R. bataticola infection and screen for tolerant genotypes.
08:40
Reconstitution of Actin-Based Motility with Commercially Available Proteins
0 Views •
Cited by 2 •
2022
This protocol describes how to produce actin comets on the surfaces of beads using commercially available protein ingredients. Such systems mimic the protrusive structures found in cells, and can be used to examine physiological mechanisms of force production in a simplified way.
FAQs
The assessment should consider chickpea cultivation, hydration and heating, thermal processing, packaging, transportation, and food waste. Examining these stages together prevents attention from focusing only on farming or manufacturing. A life-cycle view can reveal where water, energy, materials, or emissions are concentrated and where changes may improve the product’s overall resource efficiency.
These processing steps introduce water and energy demands that belong in the product’s environmental profile. Hydration prepares the seeds, while heating and thermal processing support safe storage by reducing microorganisms. Evaluating their resource use alongside the benefits of shelf stability helps researchers identify opportunities to make processing more efficient without overlooking its food-safety function.
Packaging is a distinct life-cycle component because the chickpeas are placed in sealed containers before thermal processing and storage. The assessment should therefore account for packaging materials and the role of the sealed container in enabling convenient, shelf-stable consumption. This helps distinguish impacts associated with the product itself from those associated with containment and storage.
Transportation and food waste extend the assessment beyond cultivation and factory operations. Moving the product contributes to the product’s life-cycle profile, while discarded food represents resources and processing effort that did not provide consumption. Including both factors gives researchers a broader basis for identifying lower-impact strategies across the food system rather than optimizing one stage in isolation.
Researchers can map the product’s stages from chickpea cultivation through processing, packaging, transportation, consumption, and waste. They can then examine water use, energy use, emissions, packaging materials, and losses associated with each stage. Comparing these contributions supports a structured life-cycle evaluation and helps reveal which interventions could improve resource efficiency.
A life-cycle assessment can show how cultivation, processing, packaging, transport, and food waste collectively shape the product’s environmental profile. It can identify resource demands and emissions across the chain, rather than treating manufacturing as the only concern. The resulting information supports decisions aimed at reducing impacts and improving efficiency in plant-based food systems.
They connect agricultural production with industrial processing, sealed packaging, distribution, storage, and potential food waste in one product system. This makes them useful for examining how impacts accumulate across multiple stages. The case also provides context for studying opportunities to support lower-impact, plant-based food systems through changes in resources, processing, packaging, or waste management.
Shelf-stable storage is environmentally relevant because thermal processing and sealed containers allow the product to remain safe without refrigeration until opening. An evaluation should consider the water and energy required to achieve that condition alongside the storage advantage described for the product. This balanced view helps researchers assess the relationship between processing, storage requirements, and overall impact.