Results 11 to 20 of about 1,129,575 (390)
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 ...
Joanne, Slavin, Justin, Carlson
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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
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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
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Structure and function of non-digestible carbohydrates in the gut microbiome.
Beneficial Microbes, 2022 Together with proteins and fats, carbohydrates are one of the macronutrients in the human diet. Digestible carbohydrates, such as starch, starch-based products, sucrose, lactose, glucose and some sugar alcohols and unusual (and fairly rare) α-linked ...
R. Rastall +9 more
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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
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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
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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
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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
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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
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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
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