Results 121 to 130 of about 81,581 (293)

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A2 inhibitory activity and polyphenol composition of cocoa beans

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare, Bethany H. Lam, Misha T. Kwasniewski, Ramaswamy Anantheswaran, Joshua D. Lambert   +4 more
wiley   +1 more source

Heterotrimeric G Proteins Are Implicated in Gibberellin Induction of α-Amylase Gene Expression in Wild Oat Aleurone [PDF]

, 1998
Huw Jones, Sally J. Smith, Radhika Desikan, Stella Plakidou-Dymock, Alison Lovegrove, Richard Hooley   +5 more
openalex   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Wheat germination increases α‐amylase activity, leading to significant biochemical and structural changes that influence flour rheological properties. Understanding the correlation between internal kernel structure and flour rheology is essential for predicting processing performance and optimizing the use of germinated wheat in ...
Isanka Gimhani, Bin Xao Fu, Jitendra Paliwal, Cristina M Rosell   +3 more
wiley   +1 more source

Erratum to: A review of α-amylase inhibitors on weight loss and glycemic control in pathological state such as obesity and diabetes [PDF]

, 2014
Mahmood Najafian
openalex   +1 more source

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source

Mechanism of α-Amylase Inhibition by Gallic Acid

Shipin gongye ke-ji
To investigate the inhibitory properties of gallic acid on α-amylase, the inhibitory effect and mechanism of gallic acid on α-amylase were studied by means of inhibition rate, ultraviolet (UV) spectrum, fluorescence spectrum and molecular docking ...
Jiali ZOU, Junli LÜ, Yueying YUN, Xuan HE, Jun LU, Junfang LI   +5 more
doaj   +1 more source

Potential benefits of Moringa peregrina defatted seed: Effect of processing on nutritional and anti-nutritional properties, antioxidant capacity, in vitro digestibility of protein and starch, and inhibition of α-glucosidase and α-amylase enzymes

, 2022
Fatemeh Sardabi, Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi, Ali Rashidinejad   +3 more
openalex   +1 more source

Exploration of the Phytochemical and Antidiabetic Properties of Teucrium polium: A Natural Asset for Type 2 Diabetes Management

ChemistryOpen, EarlyView.
Teucrium polium shows antidiabetic activity with its phytochemical composition and biological activities. The essential oil is rich in carvacrol, thymol, γ‐terpinene, and o‐cymene, while the aqueous and hydroethanolic extracts are characterized by poliumoside, verbascoside, isorhamnetin‐3‐O‐rutinoside, and apigenin‐7‐rutinoside. Antioxidant activity is
Hajar El Ouadni, Aziz Drioiche, Fadoua El Makhoukhi, Omkulthom Al kamaly, Hannou Zerkani, Smail Amalich, Imane Tagnaout, Mohamed Radi, Yahya Cherrah, Touriya Zair, Katim Alaoui   +10 more
wiley   +1 more source

Strain improvement studies on <i>Microbacterium foliorum</i> GA2 for production of α-amylase in solid state fermentation: Biochemical characteristics and wash performance analysis at low temperatures

, 2017
Roohi Roohi, Mohammed Kuddus
openalex   +2 more sources

Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads [PDF]

, 2020
Hye-Jin Kim, Sang‐Ho Yoo
openalex   +1 more source