Results 101 to 110 of about 748,654 (291)

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Barley β-glucan consumption improves glucose tolerance by increasing intestinal succinate concentrations

npj Science of Food
Barley is rich in β-glucan, which can alter gut microbiota and metabolome profiles, potentially affecting host metabolism. However, the microbiota and metabolites increased by barley β-glucan remain unclear.
Kento Mio, Yuka Goto, Tsubasa Matsuoka, Mitsuko Komatsu, Chiharu Ishii, Jiayue Yang, Toshiki Kobayashi, Seiichiro Aoe, Shinji Fukuda   +8 more
doaj   +1 more source

Composition and physicochemical properties of experimental diets containing either 500 g/kg rapeseed meal or corn distillers dried grain with solubles (DDGS), with or without inclusion of β-glucan-extract (β-GLUC) or retrograded tapioca (RG)^*,^†.

, 2016
Composition and physicochemical properties of experimental diets containing either 500 g/kg rapeseed meal or corn distillers dried grain with solubles (DDGS), with or without inclusion of β-glucan-extract (β-GLUC) or retrograded tapioca (RG)*,†.
Walter J. J. Gerrits (523683), Mirjam A. Kabel (779200), Thava Vasanthan (3375305), Ruurd T. Zijlstra (3375302), Sonja de Vries (1910851)   +4 more
core   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

β-Glucan [PDF]

, 2021
β-glucans are a key active ingredient in mushrooms and are also found in oats, barley, yeast, bacteria and algae. In microbial sources, they are a structural component and in grain sources, they are found in the endospermic and aleuronic walls [1][2][3].
Major, Ian, Murphy, Emma J., Laffey, John, Rowan, Neil J., Rezoagli, Emanuele   +4 more
core  

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Table_1_Characterization of Pediococcus ethanolidurans CUPV141: A β-D-glucan- and Heteropolysaccharide-Producing Bacterium.docx

, 2018
Pediococcus ethanolidurans CUPV141 is an exopolysaccharide (EPS)-producing lactic acid bacterium, first isolated from Basque Country cider (Spain). Physicochemical analysis of the EPS synthesized by the bacterium revealed that CUPV141 produces mostly a ...
Adrián Pérez-Ramos (5556506), Paloma López (5556500), Alicia Prieto (420410), Ana I. Puertas (5712590), María T. Dueñas (5712593), María G. Llamas-Arriba (5712587)   +5 more
core   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Supra and subgingival application of antiseptics or antibiotics during periodontal therapy

Periodontology 2000, EarlyView., 2023
Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero, Jorge Serrano, Nicole Birgit Arweiler, Thorsten Mathias Auschill, Ali Gürkan, Gülnur Emingil   +5 more
wiley   +1 more source

Glucan synthase of Phytophthora sojae

, 2002
Glucans, with the (1-3)-b-glucosidic linkage as major feature, are present in most of the higher plants, in many lower plants, as well as in microorganisms (Stone and Clarke, 1992). The synthesis of (1-3)-b-glucan in vivo is catalysed by the enzyme (1-3)-
Antelo, Luis
core