Results 91 to 100 of about 804,350 (314)
, 2007 The large number of studies related to the field of biomolecules encapsulation in sol-gel hosts clearly indicates that this approach can be considered as a powerful alternative to traditional encapsulation procedures involving biopolymer hosts.
VLAD-OROS, BEATRICE +2 more
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Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
, 2019 Protein alignment of BAM isoforms from Arabidopsis and BAM10 from Theobroma cacao. (PDF 1188 kb)
Thalmann, Matthias +5 more
openaire +1 more source
EFFECT OF CHOLINERGIC STIMULATION OF THE DISTRIBUTION OF AMYLASE ACTIVITY
, 1983 The amylase activity was measured in the several tissues and plasma after pancreatectomy in the rat. Pancreatectomy decreased the a-amylase content of the blood and several tissues in the rat, whereas the amylase activity did not change in the ...
Hironao, MOMOI, Kyoko, MIYASAKA
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ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
, 2019 SolycBAM10 gene is expressed in most plant tissues. (PDF 193 kb)
Thalmann, Matthias +5 more
openaire +1 more source
Characterization of α-amylase in wheat and maize [PDF]
, 2014 Alpha-amylase is a starch-hydrolyzing enzyme and its characterization is an important quality parameter in cereal grains. In breadmaking, adequate α-amylase activity is required to produce bread of good quality. High α-amylase activity degrades the flour
Aljabi, Hanadi Riyad
core +1 more source
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Natural Product Communications, 2017 The quest to find new lead compounds with anti-diabetic effects via the inhibition of α-glucosidase and α-amylase had led us to conduct bioassay guided isolation of three African medicinal plants which resulted in the identification of bicyclo[2.2.0 ...
Mohammed Auwal Ibrahim +3 more
doaj +1 more source
Bangladesh Journal of Pharmacology, 2013 In this study, the effect of ethanol extract of the leaves of Newbouldia laevis on the activity of α-amylase and α-glucosidase was investigated. Inhibitory effect of N. laevis extract on α-glucosidase was tested in vitro using baker's yeast α-glucosidase
Oyetunji T. Kolawole, Musbau A. Akanji
doaj +1 more source