Results 51 to 60 of about 2,764,889 (228)

Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean Gum

Molecules
The synergistic gelation between xanthan gum (XG) and locust bean gum (LBG) is a classic phenomenon widely adopted for quality control of XG functionality; yet the regulatory roles of XG’s side chain groups—particularly glucuronic acid, whose function ...
Yusen Wu, Wei Wang, Yonggang Zhang, Yanmin Zhang, Siduo Zhou, Xueqian Dong   +5 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Synthesis of Uridine Diphosphate-Glucuronic Acid

Chemical and Pharmaceutical Bulletin, 1960
Uridine 5'-phosphoramidate (I) was allowed to react with α-glucuronic acid 1-phosphate (II), and α-uridine diphosphate glucuronic acid (α-UDPGA) (III) was isolated from the reaction mixture by ion exchange chromatography. Likewise, β-UDPGA (V) was produced from (I) and β-glucuronic acid 1-phosphate (IV).
Honjo, Mikio, Furukawa, Yoshiyasu, Imai, Kinichi, Moriyama, Hiroki, Tanaka, Kuniyoshi   +4 more
openaire   +4 more sources

Annona squamosa: Phytochemical Fingerprinting, Health‐Improving Traits, and Functional Applications

Food Chemistry International, EarlyView.
Annona squamosa (custard apple) is a nutrient‐rich fruit containing diverse bioactive phytochemicals (e.g., acetogenins, flavonoids, and alkaloids) that contribute to multiple health benefits, including antioxidant, antihyperlipidemic, and antimicrobial activities, highlighting its potential as a functional food and medicinal resource.
Mohamed Fawzy Ramadan, Jumanah Reda Kurdi, Manar Yahya Alzahrani, Asmaa Ibrahim Alshaikhi, Jumanah Samir Hazzazi   +4 more
wiley   +1 more source

Glucuronic acid, a precursor of ascorbic acid in Aspergillus niger

, 1957
The isotopic work of Jackel, Mosbach, Burns and King with rats, and that of Sivarama Sastry and Sarma with plants, showed definitely that in both these species, glucose is the direct precursor of L-ascorbic acid.
Sastry, K.Sivarama, Sarma, P. S.
core   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Caracterização das O-acetil-(4-O-metilglicurono)xilanas isoladas da madeira de Eucalyptus urograndis Characterization of O-acetil-(4-O-methylglucurono)xylans from Eucalyptus urograndis

Química Nova, 2008
The O-acetyl-4-O-methyl-(glucurono)xylans were isolated from E. urograndis by extraction with dimethyl sulfoxide, analysed for monosaccharide composition and structurally characterized by NMR spectroscopy. These xylans contained one 4-O-methyl-glucuronic
Andréia da Silva Magaton, Dorila Piló-Veloso, Jorge Luiz Colodette   +2 more
doaj   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

CyTA - Journal of Food, 2017
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological and sensory properties of Kombucha ...
Katarzyna Neffe-Skocińska, Barbara Sionek, Iwona Ścibisz, Danuta Kołożyn-Krajewska   +3 more
doaj   +1 more source

The value of grip test, lysophosphatidlycholines, glycerophosphocholine, ornithine, glucuronic acid decrement in assessment of nutritional and metabolic characteristics in hepatitis B cirrhosis. [PDF]

PLoS ONE, 2017
The liver is essential for the regulation of energy, protein and amino acids, as well as in other aspects of metabolism. To identify efficient indexes for evaluation of nutritional status and metabolic characteristics during different Child-Pugh stages ...
Qing Ye, Weili Yin, Lei Zhang, Huijuan Xiao, Yumei Qi, Shuye Liu, Baoxin Qian, Fengmei Wang, Tao Han   +8 more
doaj   +1 more source