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Fate of fructo-oligosaccharides in the human intestine [PDF]
British Journal of Nutrition, 1996 There is a need for studies on colonic fermentation in order to learn more abouthealth and diseases of the colon. The aim of the present study was to evaluate the fate of twodifferent doses of fructo-oligosaccharides (5 and 15 g/d) v. glucose in the intestine of healthy men. Twenty-four volunteers participated in a 5-weekstudy.
Alles, M.S. +5 more
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Foods, 2022 Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage,
Leidy Montoya +5 more
doaj +1 more source
Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy [PDF]
BIO Web of ConferencesConfectioneries contain high amounts of sugar. High consumption frequency of candies may lead to various health risks. Sugar in jelly candy can be substituted with fructo-oligosaccharides and xylitol as a healthy sugar.
Maringka Cherilyn Theophila +2 more
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Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime
Frontiers in Nutrition, 2020 Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and
Ibeth Peralta-García +4 more
doaj +1 more source
Microbial co-culturing strategies for fructo-oligosaccharide production [PDF]
New Biotechnology, 2019 Fructo-oligosaccharide (FOS) mixtures produced by fermentation contain large amounts of non-prebiotic sugars. Here we propose a mixed culture of Aureobasidium pullulans and Saccharomyces cerevisiae cells to produce FOS and consume the small saccharides simultaneously, thereby increasing FOS purity in the mixture. The use of immobilised A.
Cristiana C. Castro +3 more
openaire +3 more sources
Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials [PDF]
, 2019 Grape must market has been rising and there is an increasing interest to use it as a natural replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new ...
Gomez Zavaglia, Andrea +3 more
core +1 more source
Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications
Foods, 2019 Prebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years.
Dorna Davani-Davari +7 more
doaj +1 more source
Frontiers in Microbiology, 2021 Probiotics are microbes that promote health when consumed in sufficient amounts. They are present in many fermented foods or can be provided directly as supplements.
Rong Fan +8 more
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Synthesis of several fructo-oligosaccharides by asparagus fructosyltransferases. [PDF]
Agricultural and Biological Chemistry, 1979 Nine fructo-oligosaccharides, synthesized in vitro from sucrose by an enzyme preparation from asparagus roots, were isolated and their structures were elucidated to be 1F (1-β-fructo-furanosyl)n sucrose [n=1 (1-kestose), 2 (nystose) and 3], 6G (1-β-fructofuranosyl)n, sucrose [n=1 (neokestose), 2 and 3] and 1F (1-β-fructofuranosyl)m 6G (1-β ...
Norio Shiomi, Jiro Yamada, Masao Izawa
openaire +2 more sources
Flavanol monomer-induced changes to the human faecal microflora [PDF]
, 2008 We have investigated the bacterial-dependent metabolism of ( − )-epicatechin and (+)-catechin using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal region of the human large intestine.
Xenofon Tzounis +13 more
core +1 more source