Results 121 to 130 of about 16,858 (251)

Replication data for: Comparative kinetic evaluation of native and gelatinised starch hydrolysis by α-amylases

This dataset contains all obtained data of the publication "Comparative kinetic evaluation of native and gelatinised starch hydrolysis by α-amylases" by Lisa Coddens, Charlotte F. De Schepper, Kristof Brijs, Ann M. Van Loey, and Christophe M.
De Schepper, Charlotte, Brijs, Kristof, Courtin, Christophe, Coddens, Lisa, Van Loey, Ann   +4 more
core   +1 more source

Effect of alpha-amylases on dough properties during Turkish hearth bread production

, 2003
The effect of alpha-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production
Dogan, IS
core   +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

The effect of calcium binding on the unfolding barrier: A kinetic study on homologous a-amylases

, 2010
Extreme thermostabilities of proteins can be achieved by binding co-factors to the protein structures. For various alpha-amylases protein stabilization upon calcium binding is a well-known phenomenon.
Kumari, Arpana, Kayastha, A.M., Fitter, Jörg, Kumari, A., Rosenkranz, Tobias, Rosenkranz, T., Fitter, J., Kayastha, Arvind M.   +7 more
core   +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

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Phytochemical composition and cultivar‐dependent variation in colored lettuce (Lactuca sativa) and their α‐amylase inhibitory activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated cultivar‐dependent variation in the phytochemical composition of lettuce (Lactuca sativa) using liquid chromatography–tandem mass spectrometry (LC–MS/MS) profiling and high‐performance liquid chromatography (HPLC) quantification, with a focus on enzyme inhibitory activity. RESULTS Significant differences were
Neil Patrick Uy, Hak‐Dong Lee, Sang‐Yun Lee, Hoon Kim, Sanghyun Lee   +4 more
wiley   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Evaluación de actividades enzimáticas de Fusarium spp., aislados de lesiones en humanos, animales y plantas

Universitas Scientiarum, 2011
Assessment of enzymatic characterization of Fusarium spp. isolated from human, animal, and plant wounds. Objective. Todetermine amylolytic, cellulolytic, lipolytic, pectinolytic and proteolytic activities in 32 Fusarium spp. isolates from humans, animals
María Ximena Rodríguez-Bocanegra, Hugo Díez-Ortega, Claudia Marcela Parra-Giraldo, Marcela Franco-Correa, Balkys Quevedo-Hidalgo, María Fernanda Valencia-Guerrero   +5 more
doaj  

Extraction‐dependent changes in immunoglobulin E binding profiles of processed lesser mealworm (Alphitobius diaperinus) proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein, Isabel Mafra, Carla SS Teixeira, Bruno Carriço‐Sá, Anna‐Laura Mettinger, Caterina Villa, Sahar Kazemi, Oskar Hoffmann, Joana Costa   +8 more
wiley   +1 more source