Results 261 to 270 of about 114,401,429 (299)

Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior

Food Research International, 2023
Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties. However, its digestibility and digestion behavior are poorly understood. In this study, we compared the in vitro digestion behavior of yeast protein
Songyu Wang, Fang Huang, Yuping Zhao, Kefan Ouyang, Hexiang Xie, Hua Xiong, Yan Zhang, Zhixian Chen, Qiang Zhao   +8 more
openaire   +2 more sources

In Vitro Digestibility of Banana Starch Cookies

Plant Foods for Human Nutrition, 2004
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch.
Luis A, Bello-Pérez, Sonia G, Sáyago-Ayerdi, Guadalupe, Méndez-Montealvo, Juscelino, Tovar   +3 more
openaire   +2 more sources

Platyphylloside: Metabolism and digestibility reductionin vitro

Journal of Chemical Ecology, 1995
The metabolism of platyphylloside [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone-5-O-β-D-glucopyranosidel]-known to reduce digestibility-was studiedin vitro in sheep rumen liquor. Platyphylloside is hydrolyzed to 5-hydroxy-3-platyphyllone [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone], which is reduced to centrolobol [1,7-bis-(4 ...
K, Sunnerheim-Sjöberg, P G, Knutsson
openaire   +2 more sources

Stability of food allergens to digestion in vitro

Nature Biotechnology, 1996
An integral part of the safety assessment of genetically modified plants is consideration of possible human health effects, especially food allergy. Prospective testing for allergenicity of proteins obtained from sources with no prior history of causing allergy has been difficult because of the absence of valid methods and models.
J D, Astwood, J N, Leach, R L, Fuchs
openaire   +2 more sources

In vitro digestion of caseinophosphopeptide–iron complex

Journal of Dairy Research, 2000
Caseins bind strongly to Fe by their phosphoseryl residues (Hegenauer et al. 1979; Brulé & Fauquant, 1982; Bouhallab et al. 1991; Emery, 1992) and keep it soluble at the alkaline pH of the duodenum (Manson & Annan, 1971; Bouhallab et al. 1991).
Aît-Okhatar, N., Bouhallab, Said, Bureau, F., Arhan, P., Maubois, J.L., Bouglé, D.L.   +5 more
openaire   +3 more sources

In Vivo and In Vitro Starch Digestion: Are Current in Vitro Techniques Adequate?

Biomacromolecules, 2010
The time evolution of the size distributions of (fully branched and debranched) starch molecules during in vivo and in vitro digestion was analyzed using size exclusion chromatography (SEC) and compared. In vivo digesta were collected from the small intestine of pigs fed with raw normal maize starch; in vitro digestion was carried out on the same diet ...
Hasjim, Jovin, Lavau, Gautier Cesbron, Gidley, Michael J., Gilbert, Robert G.   +3 more
openaire   +5 more sources

Protein Digestibility: In Vitro Methods of Assessment

1991
Publisher Summary This chapter describes those changes in protein structure that lead to change in the digestibility of the protein and discusses several methods for assaying protein digestibility The biological utilization of a protein is primarily dependent on its digestibility by gastric, pancreatic, and intestinal peptidases; its composition ...
H E, Swaisgood, G L, Catignani
openaire   +2 more sources

In Vitro digestibility of selected polymers

Journal of Environmental Polymer Degradation, 1994
In vitro digestibility of 10 polymers was studied. Only starch, starch blend, gelatin, and silk were more than 10% digested by the enzyme cocktail. Cellophane, polyhydroxy-β-valerate, pullulan, levan, shellac, ethylene vinyl alcohol, and polyethylene were less than 10% digestible.
M. E. Kunkel, A. Seo
openaire   +1 more source

[Stability of protein to digestion in vitro].

Wei sheng yan jiu = Journal of hygiene research, 2006
To establish test model of stability of different protein to digestion in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF).The component of SGF and SIF being from the United States Pharmacopeia, the stability of various proteins were tested. The concentration of protein in SGF/SIF was 0.5mg/ml. At intervals of 0s, 15s, 30s, 60s, 2min,
Yinghua, Li, Jie, Dong, Jianhong, Li, Duoquan, Wang, Jianhua, Piao, Xiaoguang, Yang   +5 more
openaire   +1 more source

Advances in the in vitro digestion and fermentation of polysaccharides

International Journal of Food Science and Technology, 2021
Pin Gong, Pin Gong, Yuxi Guo
exaly