Results 31 to 40 of about 685,689 (315)
A Hybrid Sequencing Approach Completes the Genome Sequence of Thermoanaerobacter ethanolicus JW 200 [PDF]
, 2019 Thermoanaerobacter ethanolicus JW 200 has been identified as a potential sustainable biofuel producer due to its ability to readily ferment carbohydrates to ethanol. A hybrid sequencing approach, combining Oxford Nanopore and Illumina DNA sequence reads,
Ayine, Monica L. +9 more
core +1 more source
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
doaj +1 more source
Selecting informative food items for compiling food-frequency questionnaires: comparison of procedures [PDF]
, 2010 The authors automated the selection of foods in a computer system that compiles and processes tailored FFQ. For the selection of food items, several methods are available.
Dagnelie, P.C. +6 more
core +2 more sources
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Applied SciencesCommon 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 +6 more
doaj +1 more source
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 +2 more
doaj +1 more source
FEBS Letters, EarlyView.The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li +2 more
wiley +1 more source
Crystallinity of starch, food composition, and digestibility of starch
Czech Journal of Food SciencesStarch 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 +2 more
doaj +1 more source
Impact of Carbohydrates on the Aggregation of Probiotic Bacteria [PDF]
, 2014 Probiotic bacteria can be beneficial to the gastrointestinal tract in the human body in numerous ways. Autoaggregation may play a key role in allowing probiotics to prevent pathogenic organisms from colonizing the intestinal system. Currently, scientific
Davis, Kennedy
core
One Complete and Seven Draft Genome Sequences of Subdivision 1 and 3 Acidobacteria Isolated from Soil. [PDF]
, 2020 We report eight genomes from representatives of the phylum Acidobacteria subdivisions 1 and 3, isolated from soils. The genome sizes range from 4.9 to 6.7 Mb.
Clum, Alicia +16 more
core
An ultra melt-resistant hydrogel from food grade carbohydrates [PDF]
, 2017 © 2017 The Royal Society of Chemistry. We report a binary hydrogel system made from two food grade biopolymers, agar and methylcellulose (agar-MC), which does not require addition of salt for gelation to occur and has very unusual rheological and thermal
Horozov, Tommy S. +3 more
core +2 more sources