Results 61 to 70 of about 12,023 (209)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Synthesis of Fructooligosaccharides from Sucrose Using Inulinase from Kluyveromyces marxianus

Food Technology and Biotechnology, 2007
Fructooligosaccharides (FOS) from sucrose, new alternative sweeteners with functional properties, also called soluble fibers, have a number of desirable characteristics such as low calories, no cariogenicity, and safety for diabetics and Bifidus ...
Francisco Maugeri, Andrelina M.P. Santos
doaj  

Fabrication of Fructooligosaccharide‐Larimichthys crocea Peptide Copolymer by Wet‐Heating for Enhanced Calcium Delivery and Bone‐Lipid Metabolism Regulation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu, Xiaoping Wu, Yihang Guo, Dan Li   +3 more
wiley   +1 more source

Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers

Foods
Fermentable oligosaccharides, di- and monosaccharides, and polyols defined as FODMAPs readily trigger the symptoms of irritable bowel syndrome (IBS), which affects up to 23% of the population, through several mechanisms. A low-FODMAP diet is a short-term
Aleksandra M. Torbica, Bojana Filipčev, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Milorad Miljić, Miloš Radosavljević   +6 more
doaj   +1 more source

Fructooligosaccharides production using immobilized cells of Aspergillus japonicus [PDF]

, 2008
The fructooligosaccharides (FOS) production using immobilized cells of the fungus Aspergillus japonicus ATCC 20236 was evaluated. Polyurethane foam, stainless steel sponge, vegetal fiber sponge, pumice stones, zeolites and cork were tested as ...
Dragone, Giuliano, Mussatto, Solange I., Rodrigues, L. R., Teixeira, J. A.   +3 more
core  

Synthesis of Sulfonated burdock fructooligosaccharide (BFO) [PDF]

IOP Conference Series: Materials Science and Engineering, 2017
Burdock Fructooligosaccharide (BFO) were sulfated using SO3-Py complex. The maximal degree of sulfonation (DSsulf) was 1.56, which were obtained by varying reaction factor such molar ratio of SO3-Py to fructofuranans unit (FU). The FT-IR, 1H NMR and 13C NMR spectra showed the introduction of sulfate group, and the reaction occurred at C-6, C-4 and C-3 ...
Haiguang Zhang, Kaoshan Chen, Pengying Zhang, Xian Zhang, Zhe Wang, Jingwen Xue   +5 more
openaire   +1 more source

Emerging Therapeutic Strategies in Anti‐Aging Medicine: A Comprehensive Review

Medicine Bulletin, Volume 2, Issue 1, Page 94-123, January 2026.
ABSTRACT Aging is orchestrated by interconnected hallmarks such as genomic instability, mitochondrial dysfunction, cellular senescence, and disrupted intercellular communication, which collectively drive chronic disease progression. Recent advances have expanded therapeutic opportunities to include pharmacological agents, gene and epigenome editing ...
Yundong Peng, Rui Li, Huan Li, Jun Zhou, Xuanshi Liu, Guilherme Valente, Tatiana de Campos Melo, Sifan Chen, Lei Gu   +8 more
wiley   +1 more source

Effect of osmotic dehydration in fructose, sucrose and fructooligosaccharide solutions on the content of saccharides in plums and apples and their energy value

Agricultural and Food Science, 2008
Plums (Najbolia and Stanley) and apples (Idared) were subjected to osmotic dehydration in 50% solutions of fructose, sucrose and fructooligosaccharides (FOS) at 22, 40 and 60 °C for 24 hours.
R. KLEWICKI, M. UCZCIWEK
doaj  

Thermal Stability of Fructooligosaccharides Extracted from Defatted Rice Bran: A Kinetic Study Using Liquid Chromatography-Tandem Mass Spectrometry

Foods, 2022
Thermal degradation kinetics of fructooligosaccharides (FOS) in defatted rice bran were studied at temperatures of 90, 100, and 110 °C. FOS extracted from rice bran and dissolved in buffers at pH values of 5.0, 6.0, and 7.0 were prepared for the thermal ...
Hoang Phuong Le, Diep Thanh Nghi Hong, Thi Thao Loan Nguyen, Thi My Hanh Le, Shige Koseki, Thanh Binh Ho, Binh Ly-Nguyen   +6 more
doaj   +1 more source

Produção simultânea de -fructofuranosidase e fructo-oligossacarídeos por Penicillium citreonigrum URM 4459 [PDF]

, 2016
O objetivo deste trabalho foi a produção simultânea de -Frutofuranosidase (FFase) e frutooligossacarídeos (FOS) por P. citreonigrum utilizando um planejamento fatorial completo. Para isso, o fungo foi cultivado em meio rico em sacarose (20% p/v) a 150
Gonçalves, Clarisse Salomé Nobre, Nascimento, A. K. C., Porto, A. L. F., Soares, Maria T. C. V., Teixeira, J. A.   +4 more
core