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International Journal of Biological Macromolecules, 1996
Lamellar crystals of inulin were grown by crystallizing sharp fractions of low molecular weight inulin from dilute aqueous ethanol solutions. The crystals were analyzed using three-dimensional electron diffraction and X-ray powder diagrams. Two crystalline polymorphs were observed, depending on the hydration conditions: a hydrated form which indexed on
Andre, I. +5 more
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Lamellar crystals of inulin were grown by crystallizing sharp fractions of low molecular weight inulin from dilute aqueous ethanol solutions. The crystals were analyzed using three-dimensional electron diffraction and X-ray powder diagrams. Two crystalline polymorphs were observed, depending on the hydration conditions: a hydrated form which indexed on
Andre, I. +5 more
openaire +2 more sources
2014
Inulin-type fructans are the most extensively studied pre-biotic compounds with proven efficacy. As research progressed, three criteria that a food ingredient should fulfill before it can be classified as a prebiotic were accepted: first, it should be nondigestible and resistant to gastric acidity, hydrolysis by intestinal (brush border/pancreatic ...
van Loo, J., Bosscher, D.
openaire +2 more sources
Inulin-type fructans are the most extensively studied pre-biotic compounds with proven efficacy. As research progressed, three criteria that a food ingredient should fulfill before it can be classified as a prebiotic were accepted: first, it should be nondigestible and resistant to gastric acidity, hydrolysis by intestinal (brush border/pancreatic ...
van Loo, J., Bosscher, D.
openaire +2 more sources
Prebiotik inulin: Prebiotic inulin:
2006Funkcionalna živila vključujejo živila in živilske izdelke, ki imajo lastnost,da ohranjajo in izboljšujejo zdravje ter preprečujejo nastajanje številnih bolezni. Najnovejše opredelitve funkcionalnih živil poudarjajo predvsem znanstveno dokazane fiziološke učinke, ki pozitivno vplivajo na zdravje.
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Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel
Food Hydrocolloids, 2022Keying Han, Xiao Feng, Xiaozhi Tang
exaly