Results 31 to 40 of about 46,149 (284)
FoodsThe use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard ...
Michele Canale +8 more
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Highly efficient synthesis and antioxidant activity of O-(aminoethyl)inulin
, 2011 O-(aminoethyl)inulin was prepared from inulin using ethylene imine, a kind of significant building block of chemical modification. The preparation of the O-(aminoethyl)inulin was studied in such catalytic systems as: water (H2O)/sodium hydroxide (NaOH ...
Zhanyong Guo +7 more
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, 2020 Introduction: Inulins are a group of natural active polysaccharides found in ginseng and Dangshen and are mainly used in pharmaceutical preparations and functional food.
Nguyễn, Thị Thăng Long +5 more
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Rheological and Micro-Rheological Properties of Chicory Inulin Gels
GelsAs a soluble fiber, inulin is present in many plants and has many applications in food and non-food products. In this work, we investigated the rheological properties of inulin dispersions at seven concentrations.
Jingyuan Xu, James A. Kenar
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Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde
Foods, 2022 Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by ...
Minxing Xue, Jin Wang, Meigui Huang
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, 2016 Protein-based vaccines are of potential to deal with the severe situations posed by Mycobacterium tuberculosis (Mtb). Due to inherently poor immunogenicity of Mtb protein antigens, a potent immunostimulatory adjuvant is needed to enhance the cellular ...
Yu, Weili, He, Tao
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, 2023 The effects of the addition of different types of inulin (oligofructose, native and long chain) at different concentrations (2%, 4%, 6%, 8% and 10%, w/w) on the flow behaviour of milk beverages model systems were studied.
Villegas, Beatriz +1 more
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Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential
FEBS Letters, EarlyView.Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta +3 more
wiley +1 more source
Food Chemistry: XThis study investigated the effect of inulin with different polymerization degrees (DP), including L-inulin (DP 2–6), M-inulin (DP 10–23) and H-inulin (DP 23–46), on the structural and gelation properties of potato protein isolate (PPI). Results revealed
Qiongling Chen +6 more
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Betaine, organic acids and inulin do not affect ileal and total tract nutrient digestibility or microbial fermentation in piglets [PDF]
, 2009 The study was conducted to investigate the effects of betaine alone or combined with organic acids and inulin on ileal and total tract nutrient digestibilities and intestinal microbial fermentation characteristics in piglets.
Eklund, M. +4 more
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