Results 141 to 150 of about 804,350 (314)

Proteomic and Characterization of α α α α α-amylase Inhibitor from Mungbean (Vigna radiate)

, 2008
Callosobruchus maculatus, the insect pest, causes damaging to stored mungbean seeds leading to economical losses. For this reason the use of α-amylase inhibitors to interfere the pest digestion process has been an interesting alternative as a ...
Anussorn Wisessing, Arunee Wongpiyasatid, Kiattawee Chuwongkomon, Arunee Engkagul   +3 more
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Characterization of immobilized post-carbohydrate meal salivary α-amylase

, 2015
Saliva containing amylase was collected from an individual 5 min after a carbohydrate meal and filtered using a dialysis bag to remove starch particles. The filtered saliva was immobilized on calcium alginate beads.
Tatah, VS, Otitoju, O
core   +1 more source

Phenolic composition and multi‐target bioactivities of Globularia alypum extracts across seasons

JSFA reports, EarlyView.
Abstract Background This study investigates the influence of seasonal variation on the phytochemical profile and biofunctional activities of ethanolic leaf extracts from Globularia alypum. Leaves collected across four seasons were extracted with a hydroethanolic solvent (80:20, v/v) and analyzed by LC‐ESI‐MS/MS.
Mohammed Messaoudi, Khalil Guelift, Mokhtar Benmohamed, Khaled Kherraz, Latifa Khattabi, Afaf Khadra Bendrihem, Khaled Aggoun, Barbara Sawicka, Lilya Harchaoui, Mohamed Amine Ferhat, Salah Neghmouche Nacer, Stefania Garzoli   +11 more
wiley   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Effect of pepsin hydrolysis on amylase activity and lack of amylase inhibitory activity of sweet potato protein

, 2008
Caiapo, an extract of Japanese white-skinned sweet potato, has been shown to possess antidiabetic properties. Caiapo treatment has been associated with a decrease in fasting plasma glucose, an increase in insulin sensitivity, and a decrease in HbA1c. A
Patterson, Katherine Worth
core  

High-resolution α-amylase assay combined with high-performance liquid chromatography−solid-phase extraction−nuclear magnetic resonance spectroscopy for expedited identification of α-amylase inhibitors – proof of concept and α-amylase inhibitor in cinnamon.

, 2014
Type 2 diabetes affects millions of people worldwide, and new improved drugs or functional foods containing selective α-amylase inhibitors are needed for improved management of blood glucose.
Kongstad, Kenneth Thermann, Stærk, Dan, Okutan, Leyla, Jäger, Anna   +3 more
core   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Increased secretion of α-amylase fromBacillus subtiliscaused by multiple copies of α-amylase gene fromB. amyloliquefaciensis not further increased by genes enhancing the basic level of secretion [PDF]

FEMS Microbiology Letters, 1983
Mervi Sibakov, Matti Sarvas, Ilkka Palva
openaire   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source