Evaluate the potential use of TonB-dependent receptor protein as a subunit vaccine against Aeromonas veronii infection in Nile tilapia (Oreochromis niloticus).

Aeromonas veronii is an emerging bacterial pathogen that causes serious systemic infections in cultured Nile tilapia (Oreochromis niloticus), leading to massive deaths. Therefore, there is an urgent need to identify effective vaccine candidates to control the spread of this emerging disease. TonB-dependent receptor (Tdr) of A.

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (), Chickpeas () and Kidney Beans ().

Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time's effect on the legumes' volatile profile.

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans.

Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15-120 min) on the texture, starch and protein digestibility of cowpeas (), chickpeas () and kidney beans (). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing.

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds.

Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC coupled with a flame ionisation detector (GC-FID), respectively. Volatile aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons were the chemical groups identified across all the legumes.