Results 1 to 10 of about 1,095,106 (404)
Catalytic oxidation of carbohydrates into organic acids and furan chemicals
Chemical Society Reviews, 2018 A wide variety of commodity chemicals can be produced from the catalytic oxidation of carbohydrates or carbohydrate derived molecules including formic acid, acetic acid, glycolic acid, gluconic acid, glucaric acid, malonic acid, oxalic acid, 2,5 ...
Zehui Zhang, George W Huber, Zehui Zhang
exaly +2 more sources
Frontiers in Plant Science, 2014 Increasing interest is devoted to carbohydrates for their roles in plant immunity. Some of them are elicitors of plant defenses whereas other ones act as signaling molecules in a manner similar to phytohormones.
Sophie Trouvelot +2 more
exaly +2 more sources
The Burden of Carbohydrates in Health and Disease
Nutrients, 2022 Foods high in carbohydrates are an important part of a healthy diet, since they provide the body with glucose to support bodily functions and physical activity.
V. J. Clemente-Suárez +5 more
semanticscholar +1 more source
Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours
Applied Sciences, 2021 Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber.
Pavel Skřivan +3 more
doaj +1 more source
Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions
Czech Journal of Food Sciences, 2021 The isolation of mannitol from natural sources, e.g. from plant extracts or broths, requires considerable time and effort. The separation of mannitol from aqueous solutions containing also glucose, fructose, and sucrose was tested using discontinuous ...
Simona Gillarová +7 more
doaj +1 more source
Non-Traditional Starches, Their Properties, and Applications
Foods, 2023 This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should
Evžen Šárka +3 more
doaj +1 more source
Antibiotics, 2021 In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial
Nurul Ainaa Farhanah Mat Ramlan +4 more
doaj +1 more source
New food compositions to increase the content of phenolic compounds in extrudates
Czech Journal of Food Sciences, 2020 Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties.
Evžen Šárka +2 more
doaj +1 more source
Changes in Phenolics during Cooking Extrusion: A Review
Foods, 2021 In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological ...
Evžen Šárka +2 more
doaj +1 more source
Foods, 2023 Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential ...
Pavel Skřivan +4 more
doaj +1 more source