Results 11 to 20 of about 463,419 (290)
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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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
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
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
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
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
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