Results 141 to 150 of about 762,060 (221)

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Yeast Beta-Glucans Ingestion Does Not Influence Body Weight: A Systematic Review and Meta-Analysis of Pre-Clinical Studies. [PDF]

Nutrients, 2021
Canaan MM, Reis-Canaan JC, Zangerônimo MG, Andrade EF, Gonçalves TMSV, Pereira MCA, Lima RR, Pardi V, Murata RM, Pereira LJ.   +9 more
europepmc   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Corrigendum to "Beneficial immune-modulatory effects of the N-163 strain of Aureobasidium pullulans-produced 1,3-1,6 Beta glucans in Duchenne muscular dystrophy: Results of an open-label, prospective, exploratory case-control clinical study" [IBRO Neurosci. Rep. 15 (2023), pp. 90-99]. [PDF]

IBRO Neurosci Rep, 2023
Raghavan K, Dedeepiya VD, Srinivasan S, Pushkala S, Bharatidasan SS, Ikewaki N, Iwasaki M, Senthilkumar R, Preethy S, Abraham SJK.   +9 more
europepmc   +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

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

Effects of Dietary Oat Beta-Glucans on Colon Apoptosis and Autophagy through TLRs and Dectin-1 Signaling Pathways-Crohn's Disease Model Study. [PDF]

Nutrients, 2021
Kopiasz Ł, Dziendzikowska K, Gajewska M, Oczkowski M, Majchrzak-Kuligowska K, Królikowski T, Gromadzka-Ostrowska J.   +6 more
europepmc   +1 more source

Characterization of the Immune-Modulating Properties of Different β-Glucans on Myeloid Dendritic Cells

In allergen-specific immunotherapy, adjuvants are explored for modulating allergen-specific Th2 immune responses to re-establish clinical tolerance. One promising class of adjuvants are β-glucans, which are naturally derived sugar structures and ...
Daniel Strecker, Sonja Wolfheimer, Stefan Schülke, Hannah Rainer, Alexandra Goretzki, Maren Krause, Sascha Döring, Ann-Christine Junker, Hannah Ruth Schiller, Stephan Scheurer, Masako Toda, Yen-Ju Lin   +11 more
core   +1 more source

Phytochemical profiling and insecticidal activity of Moricandia sinaica across growth stages: experimental and molecular docking insights

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Stored food products are highly vulnerable to infestation by insects and mites, resulting in significant postharvest losses worldwide. Plant‐derived bioactive compounds represent promising eco‐friendly alternatives to synthetic pesticides.
Roukia Zatout, Ouided Benslama, Chaima Zatout, Noreddine Kacem Chaouche, Stefania Garzoli   +4 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source