Results 31 to 40 of about 423,754 (313)

Towards an Artificial Carbohydrates Supply on Earth [PDF]

, 2019
How to feed a growing global population in a secure and sustainable way? The conventional, biogenic agriculture has yet failed to provide a reliable concept which circumvents its severe environmental externalities—such as the massive use of land area ...
Florian Dinger (7355285), Ulrich Platt (7356555), Florian, Dinger, Ulrich, Platt   +3 more
core   +1 more source

Dietary Approach of Patients with Hormone-Related Cancer Based on the Glycemic Index and Glycemic Load Estimates

, 2023
Hormone-related cancers, namely breast, endometrial, cervical, prostate, testicular, and thyroid, constitute a specific group of cancers dependent on hormone levels that play an essential role in cancer growth. In addition to the traditional risk factors,
Aspasia Manta, Constantinos Nastos, Konstantinos Syrigos, Ioanna Mavroeidi, Melpomeni Peppa, Aristotelis Bamias, Emmanouil Pikoulis   +6 more
core   +1 more source

Dilute Solution Viscometry Studies on a Therapeutic Mixture of Non-digestible Carbohydrates [PDF]

, 2012
Recent work has shown the beneficial effects of a proprietary mixture of three non-digestible carbohydrates: konjac glucomannan, xanthan and alginate and these effects have been linked with a synergistic interaction observable with analytical ...
Harding, Stephen E., Almuntari, F., Lawson, Christopher J., Wood, S., Gahler, R., Almutairi, Fahad, Gahler, Roland J., Lawson, C., Adams, G. G., Morris, Gordon, Harding, Stephen, Wood, Simon, Adams, Gary G., Harding   +13 more
core   +1 more source

Probiotic lactic acid bacteria in biotechnology and the food industry: A review

Czech Journal of Food Sciences
This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry.
Damla Avci, Simona Gillarová, Svatopluk Henke, Zdeněk Bubník, Marcela Sluková   +4 more
doaj   +1 more source

Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Applied Sciences
Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal ...
Pavel Skřivan, Marcela Sluková, Andrej Sinica, Roman Bleha, Ivan Švec, Evžen Šárka, Veronika Pourová   +6 more
doaj   +1 more source

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, Hartmann, Markus, Fuchs, Susanne, Herrmann, Hartmut, Zeppenfeld, Sebastian   +4 more
core   +1 more source

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Crystallinity of starch, food composition, and digestibility of starch

Czech Journal of Food Sciences
Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C).
Evžen Šárka, Petra Smrčková, Marcela Sluková   +2 more
doaj   +1 more source

Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

Croatian Journal of Food Science and Technology, 2015
Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products.
Marie Hrušková, Ivana Jurinová, I. Švec   +2 more
doaj   +1 more source

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., Taylor, S.J.E., Bucke, C., Rastall, R.A., Winter, S.   +4 more
core   +1 more source