Results 111 to 120 of about 12,806 (283)
Food Chemistry International, EarlyView.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Investigating Aspergillus nidulans secretome during colonisation of cork cell walls [PDF]
, 2016 Cork, the outer bark of Quercus suber, shows a unique compositional structure, a set of remarkable properties, including high recalcitrance. Cork colonisation by Ascomycota remains largely overlooked.
Galcerán Huguet, M. Teresa +8 more
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A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation
Food Chemistry International, EarlyView.Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández +9 more
wiley +1 more source
β-Glucosidases in the yeastPichia polymorpha [PDF]
FEMS Microbiology Letters, 1979 T.G. Villa, V. Notario, J.R. Villanueva
openaire +1 more source
, 2018 Additional file 3: Figure S3. Differences in the abundance and expression of family 3 β-glucosidase genes from fungi (GH3) in the natural compost and the inoculated compost.
Zang, Xiangyun +5 more
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Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
リグノセルロースの酵素糖化反応の活性化に関する研究 [PDF]
CHPTER1 Introduction / CHPTER2 Screening the suitable wood rotting fungi for corn stover pretreatment / CHPTER3 Physical and chemical characterizations of corn stover pretreated by G. trabeum KU-41 / CHPTER4 Screening the microorganism with high activity
Gao, Ziqing, 高, 子晴
core
Influence of L-sorbose on the location of β-glucosidase in Trichoderma pseudokoningii [PDF]
FEMS Microbiology Letters, 1983 The effect of l-sorbose on growth, morphology, cell wall composition and β-glucosidase location has been examined with Trichoderma pseudokoningii. Sorbose-grown cultures exhibited a longer lag phase, a tendency to more frequent hyphal branching and showed a decreased cell wall content of β-1,3-glucan.
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source