Results 111 to 120 of about 4,841 (202)

Assessment of enzymatic complexes for the in situ production of prebiotic fructo-oligosaccharides in a strawberry preparation for dairy industry applications

Future Foods
The increasing demand for healthier food products has prompted the food industry to seek innovative production methods. Fructo-oligosaccharides (FOS), valued for their prebiotic properties, have been incorporated into various foods. This study explores a
Daniela A. Gonçalves, José A. Teixeira, Clarisse Nobre   +2 more
doaj   +1 more source

Reducing the risk of food borne pathogens (Campylobacter) in pre-slaughter pigs via short-time feeding with prebiotics [PDF]

, 2008
Reducing the presence of human pathogens like Campylobacter and Salmonella (zoonoses) in their animal hosts is important to enhance food safety of products of animal origin.
Baggesen, D.L., Hansen, L.L., Jensen, A.N.   +2 more
core  

Technological Aspects of Fructo-Oligosaccharides (FOS), Production Processes, Physiological Properties, Applications and Health Benefits

Journal of Food Chemistry & Nanotechnology, 2021
openaire   +1 more source

Effect of a prebiotic mixture on intestinal comfort and general wellbeing in health [PDF]

, 2017
Specific carbohydrates, i.e. prebiotics such as fructo-oligosaccharide (FOS), are not digested in the small intestine but fermented in the colon. Besides beneficial health effects of an enhanced bifidobacteria population, intestinal gas production ...
Fried, Michael, Fruehauf, Heiko, Giarrè, Marianna, Goetze, Oliver, Menne, Dieter, Ornstein, Kurt, Pohl, Daniel, Rochat, Florence, Thumshirn, Miriam   +8 more
core  

Purification of fructo-oligosaccharides by adsorption onto charcoal filters [PDF]

, 2007
Production of fructo-oligosaccharides has received particular attention recently due to its beneficial effects as prebiotics. Fermentative processes appear to be a good technique for large scale production of FOS.
Dominguez, Ana, Ferreira, E. C., Nobre, C., Rocha, I., Rocha, Orlando, Rodrigues, L. R., Teixeira, J. A., Torres, D.   +7 more
core  

Purification of fructo-oligosaccharides [PDF]

, 2010
Este resumo faz parte de: Book of abstracts of the Meeting of the Institute for Biotechnology and Bioengineering, 2, Braga, Portugal, 2010.
Nobre, C., Rodrigues, L. R., Teixeira, J. A.   +2 more
core  

Alimentos funcionales para cerdos al destete [PDF]

, 2006
A functional food is a compound that, being or not a nutrient, has a positive effect on one or several functions in the organism, producing well-being in the animal.
CERVANTES RAMIREZ, MIGUEL, CHI MORENO, EDGAR EDUARDO, DOMINGUEZ VARA, IGNACIO ARTURO, Edgar Eduardo Chi Moreno, FIGUEROA VELASCO, JOSE LUIS, Ignacio Arturo Domínguez Vara, José Luis Figueroa Velasco, Miguel Cervantes Ramírez   +7 more
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Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions

Acta Universitatis Cibiniensis. Series E: Food Technology
Black chokeberry is considered one of the most important superfoods. However, the availability of fresh fruit is seasonal. To ensure consumption throughout the year, chokeberry requires processing.
Ropelewska Ewa, Konopacka Dorota, Piecko Jan   +2 more
doaj   +1 more source

Integrated Multi-Omics Analysis Reveals Differential Effects of Fructo-Oligosaccharides (FOS) Supplementation on the Human Gut Ecosystem

Integrated Multi-Omics Analysis Reveals Differential Effects of Fructo-Oligosaccharides (FOS) Supplementation on the Human Gut Ecosystem
Physical characteristics: Original contains color illustrations 形態 ...
openaire  

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to a combination of Lactobacillus helveticus CNCM I-1722, Bifidobacterium longum subsp. infantis CNCM I-3424, Bifidobacterium bifidum CNCM I-3426 and fructo-oligosaccharides from sucrose and contribution to immune defence against pathogens (ID 3016, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [PDF]

, 2012

core   +1 more source