Results 21 to 30 of about 423,754 (313)
, 2022 Catch-up growth is a process that promotes weight and height gains to recover normal growth patterns after a transient period of growth inhibition. Accelerated infant growth is associated with reduced bone mass and quality characterized by poor bone ...
Manuel Manzano +4 more
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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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The Development of the Davis Food Glycopedia—A Glycan Encyclopedia of Food [PDF]
, 2022 The molecular complexity of the carbohydrates consumed by humans has been deceptively oversimplified due to a lack of analytical methods that possess the throughput, sensitivity, and resolution required to provide quantitative structural information ...
German, J Bruce +29 more
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Approaches to the synthesis of non-natural carbohydrates via silicon tethered ene and allyl transfer reaction [PDF]
, 2004 The efficiency of an intermolecular synthetic transformation can be improved by temporarily linking reaction components together. The addition of a tether leads to enhanced regio- and stereocontrol by restraining the mobility of the reacting partners ...
Stafford, Petra M.
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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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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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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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