Results 151 to 160 of about 84,224 (310)

Optimization of bioactive compounds extraction from Rosa canina L. pseudofruit through the action of two hydrolytic enzyme preparations

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKROUND The pseudo‐fruit of Rosa canina L. is a rich source of bioactive compounds with antioxidant, anti‐inflammatory, anti‐cancer, anti‐diabetic, anti‐aging, and antimicrobial activities. The aim of the present study is the optimization of a green process based on the action of two hydrolytic enzyme preparations, namely Pectinex® Ultra ...
Zafeiria Lemoni, Styliani Kalantzi, Theopisti Lymperopoulou, Andromachi Tzani, Georgios Stavropoulos, Anastasia Detsi, Diomi Mamma   +6 more
wiley   +1 more source

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

In Vitro Inhibition of α-Amylase and α-Glucosidase by Different Parts of Amla Plant (Phyllanthus emblica L)

Pharmacology and Clinical Pharmacy Research, 2018
Amla plant (Phyllanthus emblica L) has been empirically used to treat diabetes. The aim of this study was to determine the most potential part of amla plant that can be used as α-glucosidase and α-amylase inhibitors.
Novi I. Fauzi, Maria Ulfah, Syarif Hamdani, Saeful Hidayat   +3 more
doaj  

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

Evaluation of alpha- amylase inhibition by Urtica dioica and Juglans regia extracts [PDF]

Iranian Journal of Basic Medical Sciences, 2014
Objective(s):One strategy for the treatment of diabetes is inhibition of pancreatic α- amylase. Plants contains different chemical constituents with potential for inhibition of α-amylase and hence maybe used as therapeutic.
Mahsa Rahimzadeh, Samaneh Jahanshahi, Soheila Moein, Mahmood Reza Moein   +3 more
doaj  

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

In vitro study on the hypoglycemic potential of Nicotiana tabacum leaf extracts

Bangladesh Journal of Pharmacology, 2014
Inhibition of some carbohydrate metabolizing enzymes is one of the modes of action of antihyperglycemic agents. The aim of this study was to investigate the in vitro inhibition of α-amylase and α-glucosidase by extracts of N. tabacum leaf.
Mutiu Idowu Kazeem, Semawon Mauton Ogungbe, Gbemisola Morounke Saibu, Oluwaseyi Mayode Aboyade   +3 more
doaj  

Recycling of hazelnut waste: Antidiabetic properties of soy lecithin nanoparticles and their in vitro anti‐proliferative effects in tumor cell lines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Hazelnuts and foods produced using hazelnuts are consumed with pleasure, but it is important to evaluate the waste generated during hazelnut processing and determine their usage methods. RESULTS This study was conducted to determine the changes in bioactive components, bioaccessibility and antidiabetic activity of nanoparticles ...
Mehmet Ali Temiz, Emine Okumus
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

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