Results 1 to 10 of about 669,490 (286)
Materials Horizons, 2019 MOFs have demonstrated outstanding properties for the protection and controlled release of different bio-entities, from proteins to living cells.
Efwita Astria +14 more
openaire +8 more sources
Advances in Nutrition, 2014 Although carbohydrates represent one of the most important families of biomolecules, they remain under-studied in comparison to the other biomolecular families (peptides, nucleobases). Beyond their best-known function of energy source in living systems, they act as mediator of molecular recognition processes, carrying molecular information in the so ...
Robert J. Ouellette, J. David Rawn
+6 more sources
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
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
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
Weak carbohydrate-carbohydrate interactions in membrane adhesion are fuzzy and generic [PDF]
Nanoscale, 2020, DOI: 10.1039/D0NR03696J, 2020 Carbohydrates such as the trisaccharide motif LeX are key constituents of cell surfaces. Despite intense research, the interactions between carbohydrates of apposing cells or membranes are not well understood. In this article, we investigate carbohydrate-carbohydrate interactions in membrane adhesion as well as in solution with extensive atomistic ...
arxiv +1 more source