Results 31 to 40 of about 114,398,755 (299)
Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion.
, 2012 Various botanical and structural characteristics of starchy foods are considered to modify the rate of starch digestion and the glycaemic responses in humans.
Kidman, Siv +8 more
core +1 more source
FoodsThe use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g ...
Mariasole Cervini +6 more
doaj +1 more source
Establishment of contaminant-free perennial plants in vitro
, 1999 Perennial plant tissue cultures are established by disinfecting field or greenhouse-grown plant parts and transferring them to sterile medium in vitro. Typically, shoots harvested from field or greenhouse-grown plants are placed in water, either to force
McMeans O.M. +5 more
core +1 more source
Digestion of Articular Cartilage by Papin in vitro
Experimental Biology and Medicine, 1967 SummaryThe digestion in vitro of diced fragments of bovine cartilage by a 0.1% solution of papain was investigated over a 2-hour period. At half-hour intervals, measurements were made of the gravimetric loss of cartilage, and of the amount of cartilage nitrogen, hexosamine, and hydroxyproline present in the supernatant solution.
M, Schneider, G, Goldstein
openaire +2 more sources
A review on the food digestion in the digestive tract and the used in vitro models
Current Research in Food Science, 2021 It is crucial to replicate or mimic the human digestive system conditions closely in model systems to have the food digestion-related data as accurate as possible. Thus, the data obtained could contribute to studies like those on the relationship between health and nutrition.
openaire +3 more sources
Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
Foods, 2021 Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric
Kataneh Aalaei +3 more
doaj +1 more source
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion [PDF]
, 2017 [EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management.
Quiles Chuliá, Mª Desamparados +3 more
core +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Fermentation Tubes for In Vitro Digestion of Forages
Journal of Dairy Science, 1976 During in vitro digestion of forages by rumen microorganisms in polycarbonate centrifuge tubes, forage particles formed dense mats which were raised above the level of media by entrapped gas. This did not occur with polyethylene centrifuge tubes. In vitro organic matter digestion was higher in polyethylene than in poly-carbonate tubes.
J E, Moore, G O, Mott
openaire +2 more sources
FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
wiley +1 more source