Results 31 to 40 of about 1,047 (161)

Use of burdock root flour as a prebiotic ingredient in cookies

LWT, 2018
Abstract Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study aimed to obtain burdock root flour (BRF) by conventional drying and evaluate its potential as a prebiotic ingredient in cookies.
Thaísa Menezes Alves Moro, Caroline Mantovani Celegatti, Ana Paula Aparecida Pereira, Aline Sousa Lopes, Douglas Fernandes Barbin, Glaucia Maria Pastore, Maria Teresa Pedrosa Silva Clerici   +6 more
openaire   +1 more source

Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties

Electronic Journal of Biotechnology, 2019
Background: Burdock (Arctium lappa L.) is a fructan-rich plant with prebiotic potential. The aim of this study was to develop an efficient enzymatic route to prepare fructooligosaccharides (FOS)-rich and highly antioxidative syrup using burdock root as a
Kangming Tian, Jun Wang, Zhimeng Zhang, Lei Cheng, Peng Jin, Suren Singh, Bernard A. Prior, Zheng-Xiang Wang   +7 more
doaj   +1 more source

Drug-Induced Liver Injury from Herbal Liver Detoxification Tea

Case Reports in Gastroenterology, 2022
The increasing consumption of unregulated herbal and dietary supplements has presented clinicians with new challenges in assessing and managing acute liver injury.
Bilal Niazi, Kareem Ahmed, Mohamed Ahmed, Saad Ali, Kunchang Song, Sameh Elias   +5 more
doaj   +1 more source

The use of non-traditional types of flour in the production of gluten-free butter cookies [PDF]

E3S Web of Conferences
This study investigates the potential of using rice, corn, and millet flour, as well as burdock root flour, as a fortifying additive in the production of gluten-free butter cookies.
Belyaev Alexey, Shvets Olga, Belyaeva Irina   +2 more
doaj   +1 more source

Effect of temperatures on inulobiose and inulooligosaccharides in burdock roots during storage

Journal of Food Composition and Analysis, 2011
Abstract The variation of inulobiose, inulotrose and other higher inulo- n -oses in burdock roots stored at 0, 15 and 20 °C during six weeks was investigated. Results showed that at 15 and 20 °C, inulobiose appeared after three day storage and then it increased progressively to 2.03 and 2.72 mg/g dry weight (DW) after 42 days, while inulotriose ...
Yojiro Ishiguro, Keiji Ueno, Shuichi Onodera, Noureddine Benkeblia, Norio Shiomi   +4 more
openaire   +1 more source

Assessing the Therapeutic Potential of Arctium lappa L. (Burdock Root) Ethanol Extract in Wound Healing on Male Rattus norvegicus

Jurnal Teknologi Laboratorium
Burdock root (Arctium lappa L.) is a good plant for wound healing because it contains lignans, flavonoids, and phenolic acid which have the potential as anti-inflammatory, anti-allergic, anti-cancer, free radical scavengers and antioxidants.
Imam Faizal, Jodi Irmansa, Ira Pangesti, Frinsisca Oktaviany, Aprillia Avivah Ledyana Mas’ud, Dilla Putri Oktafiani, Silviana Dwi Yuniasari   +6 more
doaj   +1 more source

Antidiabetic, hypolipidemic and hepatoprotective effects of Arctium lappa root’s hydro-alcoholic extract on nicotinamide-streptozotocin induced type 2 model of diabetes in male mice [PDF]

Avicenna Journal of Phytomedicine, 2017
Objective: Arctium lappa (burdock), (A. lappa) root has hypoglycemic and antioxidative effects, and has been used for treatment of diabetes in tradition medicine.
Akram Ahangarpour, Hamid Heidari, Ali Akbar Oroojan, Farhang Mirzavandi, Khalil Nasr Esfehani, Zienab Dehghan Mohammadi   +5 more
doaj   +1 more source

A Network of Processes for Biorefining Burdock Seeds and Roots

Molecules
In this work, a novel sustainable approach was proposed for the integral valorisation of Arctium lappa (burdock) seeds and roots. Firstly, a preliminary recovery of bioactive compounds, including unsaturated fatty acids, was performed. Then, simple sugars (i.e., fructose and sucrose) and phenolic compounds were extracted by using compressed fluids ...
Luigi di Bitonto, Enrico Scelsi, Massimiliano Errico, Hilda Elizabeth Reynel-Ávila, Didilia Ileana Mendoza-Castillo, Adrián Bonilla-Petriciolet, Marcos Lucio Corazza, Luis Ricardo Shigueyuki Kanda, Martin Hájek, Roumiana P. Stateva, Carlo Pastore   +10 more
openaire   +6 more sources

Investigation of Aspergillus flavus Infection and Aflatoxin Accumulation in Pulses During Growth and Development

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Aflatoxins (AFL) are mycotoxins produced by Aspergillus flavus that pose major risks to food safety. This study evaluated fungal growth and AFL production in planta across the following five pulse species: chickpeas (Cicer arietinum L.), lentils (Lens culinaris Medik.), peas (Pisum sativum L.), soybeans (Glycine max L.), and with corn (Zea ...
Emily Branstad‐Spates, Kanniah Rajasekaran, Elizabeth Wyman, Christine Sickler, Carol Carter‐Wientjes, Matthew Lebar   +5 more
wiley   +1 more source

The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The graphical abstract systematically outlines the experimental design and major findings of this study. On the left is the conventional natural air‐drying method used as the control group; the middle section illustrates the Electrohydrodynamic (EHD) drying process under voltage gradients of 13, 17, and 21 kV, followed by four analytical dimensions ...
Mingyu Ding, Jingli Lu
wiley   +1 more source