Results 11 to 20 of about 1,095,106 (404)
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
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Carbohydrates in Cyberspace [PDF]
Frontiers in Immunology, 2015 1 Monash Institute of Pharmaceutical Sciences, Monash University, Parkville, VIC, Australia, 2 Centre for Biomedical Research, Burnet Institute, Melbourne, VIC, Australia, 3 Department of Immunology, Alfred Medical Research and Education Precinct, Monash University, Melbourne, VIC, Australia, 4 Department of Surgery Austin Health, University of ...
Yuriev, E., Ramsland, Paul
openaire +6 more sources
Effect of the dough mixing process on the quality of wheat and buckwheat proteins
Czech Journal of Food Sciences, 2017 The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking.
Marcela Sluková +4 more
doaj +1 more source
Suboptimal light conditions influence source-sink metabolism during flowering [PDF]
, 2016 Reliance on carbohydrates during flower forcing was investigated in one early and one late flowering cultivar of azalea (Rhododendron simsii hybrids).
Ainsworth +41 more
core +3 more sources
Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
International Journal of Food Studies, 2019 Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread.
Marie Hruškova +3 more
doaj +1 more source
The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains
International Journal of Food Science, 2021 The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids,
Dorota Gumul, Wiktor Berski
doaj +1 more source
American Journal of Clinical Nutrition, 2003 BACKGROUND The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol.
R. Mensink, P. Zock, A. Kester, M. Katan
semanticscholar +1 more source
Starch nanoparticles - two ways of their preparation
Czech Journal of Food Sciences, 2018 Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as ...
David CHENA ALDAO +3 more
doaj +1 more source
The determination of ferulic acid in sugar beet pulp
Czech Journal of Food Sciences, 2001 The content of ferulic acid in sugar beet pulp was determined by reverse phase high-pressure liquid chromatography (HPLC) and UV/VIS-spectroscopy. The acid extracts of pectin carrying feruloyl groups were prepared for analysis.
P. Jankovská +2 more
doaj +1 more source
Microalgae cultivation for lipids and carbohydrates production [PDF]
, 2017 Microalgae are photoautotrophic microorganisms that can produce energy both by using sunlight, water and CO2 (phototrophic metabolism) and by using organic sources such as glucose (heterotrophic metabolism).
Altimari, Pietro +7 more
core +1 more source