Results 51 to 60 of about 5,802 (259)

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Culturable heterotrophic bacteria from Potter Cove, Antarctica, and their hydrolytic enzymes production [PDF]

Polar Research, 2012
Affiliations of the dominant culturable bacteria isolated from Potter Cove, South Shetland Islands, Antarctica, were investigated together with their production of cold-active hydrolytic enzymes.
Mauro Tropeano, Silvia Coria, Adrián Turjanski, Daniel Cicero, Andrés Bercovich, Walter Mac Cormack, Susana Vázquez   +6 more
doaj   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Kinetic Modeling of Phosphate‐Based Enzyme Cascade for the Production of Fructose From Starch

ChemFoodChem, EarlyView.
A mechanistic kinetic model is developed for a phosphate‐based cascade converting starch to fructose. Mechanistic information was used to formulate rate expression of enzymes, and sensitivity analysis was performed to identify key kinetic parameters for optimization.
Rawia Marafi, Sai Praneet Batchu, Padmesh Venkitasubramanian, Erik C. Hagberg, Linda J. Broadbelt, Keith E. J. Tyo   +5 more
wiley   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

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

Structure and Oxidative Folding of AAI, the Major Alfa-Amylase Inhibitor From Amaranth Seeds

Frontiers in Chemistry, 2020
AAI, the major alpha-amylase inhibitor (AAI) present in the seeds of the Mexican crop plant Amaranthus hypocondriacus is a 32-residue-long polypeptide with three disulfide bridges.
János Juhász, János Juhász, Zoltán Gáspári, Sándor Pongor   +3 more
doaj   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

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, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Enzyme-assisted extraction of leaf proteins: efficiency, functionality, and structural insights

Food Chemistry: X
Leaf proteins are gaining popularity for their balanced amino acid composition and reduced environmental impact. Enzyme-assisted extraction (EAE) employs enzymes such as proteases, xylanases, β-glucosidases, pectinases, and alpha-amylases to degrade ...
Ankita Sharma, Shalini Sharma, Godasritha Ramaraju, Prasad Rasane, Sezai Ercisli, Jyoti Singh   +5 more
doaj   +1 more source

Gut microbiota shifts and short‐chain fatty acids alterations in pediatric epilepsy patients on a Mediterranean ketogenic diet

Epileptic Disorders, EarlyView.
Abstract Objective The olive oil–based Mediterranean ketogenic diet (MedKD) may support patients with drug‐resistant epilepsy (DRE) or neurometabolic disorders by integrating ketogenic therapy with the cardiometabolic and neuroprotective advantages of the Mediterranean diet.
Sofia Zouganeli, Evdokia K. Mitsou, Mary Yannakoulia, Evangelia Intze, Konstantinos C. Mountzouris, Smaragdi Fessatou, Achilleas Attilakos, Adamantini Kyriacou, Argyrios Dinopoulos   +8 more
wiley   +1 more source

Association of salivary alpha-amylase with anxiety and stress in nursing professionals

Revista Latino-Americana de Enfermagem
Objective: to assess if changes in salivary alpha-amylase activity are associated with anxiety and stress among hospital nursing professionals and whether anxiety and stress are associated with sociodemographic, epidemiological, and occupational factors.
Sergio Valverde Marques dos Santos, Luiz Almeida da Silva, Fábio de Souza Terra, Adriele Vieira de Souza, Foued Salmen Espindola, Maria Helena Palucci Marziale, Renata Roland Teixeira, Maria Lucia do Carmo Cruz Robazzi   +7 more
doaj   +3 more sources