Results 21 to 30 of about 433,690 (314)
Digestion and metabolism of carbohydrates in fish [PDF]
, 2014 This thesis deals with the digestion and metabolism of carbohydrates in Arctic charr, Eurasian perch and tilapia. Two sources of carbohydrates, native starch (wheat) and chitin (zygomycete biomass), were evaluated.
Abro, Rani
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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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Combined carbohydrates, dissolved free carbohydrates and pH in Arctic fog water sampled during PS106
, 2023 Fog water samples were collected in the Arctic during the PS106 campaign (2017). Sampling was conducted on board the German research vessel Polarstern.
van Pinxteren, Manuela +4 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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Primary sequence analysis and representation techniques in carbohydrates
, 1993 Sequence similarity calculations of carbohydrates present several problems which must be addressed if a computer implementation is to be achieved. These problems range from the computational representation of the complex carbohydrate structrure to the ...
Sykes, J. +4 more
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Czech Journal of Food Sciences, 2021 Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough ...
Marcela Sluková +4 more
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Marine Drugs, 2019 Partially acetylated chitosan oligosaccharides (COS), which consists of N-acetylglucosamine (GlcNAc) and glucosamine (GlcN) residues, is a structurally complex biopolymer with a variety of biological activities.
Xian-Yu Zhu +5 more
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Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Czech Journal of Food SciencesThis review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry.
Damla Avci +4 more
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