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Corn, Soybeans Potential Ingredients In New Plastic Pots

In a greenhouse at Iowa State University, tomatoes and salvia grow in pots made from bioplastics.
 
The corn and soybeans so abundant in Iowa could someday replace many of the plastic pots and flats at your local garden shop.
 
Researchers at Iowa State University set about to create pots for plants that were not made from petroleum products and that could biodegrade. They started with a corn-based bioplastic and tried a number of different formulas. Some of those included a polymer made from soybeans.
 
"The plastics that had a soy component were consistently leading to plants with darker green leaves or to growth that was enhanced compared to containers that didn't include a soy component," says Bill Graves, an ISU horticulture professor and associate dean of the graduate college. He says further study revealed that microbes from the plant and soil placed in the pot worked to release pent-up nutrients in the soy ingredient.
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2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.