Results 11 to 20 of about 296,721 (268)
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 ...
Emilio J, Cocinero, Pierre, Çarçabal
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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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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
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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
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Czech Journal of Food Sciences, 2021 Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making.
Marcela Sluková +3 more
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Journal of Fungi, 2023 Attenuated total reflection Fourier-transform infrared (ATR-FTIR) spectroscopy was proposed for rapid, versatile, and non-invasive screening of Ganoderma basidiocarps to assess their potential for specific applications.
Andriy Synytsya +7 more
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Effect of process parameters on slowly digestible and resistant starch content in extrudates
Czech Journal of Food Sciences, 2014 A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C.
Petra Smrčková +5 more
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Extrusion process of maize grits used for nixtamalization
Czech Journal of Food Sciences, 2022 The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková +2 more
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Solvent retention capacity for different wheats and flours evaluation
Czech Journal of Food Sciences, 2012 The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec +3 more
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