Results 81 to 90 of about 28,842 (146)

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

open access: yesFoods, 2019
Saccharomyces boulardii is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date.
A. Sarwar   +8 more
semanticscholar   +1 more source

Inulin alleviates atherosclerosis through improving lipid metabolism, inflammation, and gut microbiota in ApoE-knockout mice: the short-chain is more efficacious

open access: yesFrontiers in Pharmacology
IntroductionAtherosclerosis (AS) is considered the underlying cause of many diseases, particularly cardiovascular and cerebrovascular diseases. Inulin, a type of fructan, has shown potential in improving atherosclerosis, although there are conflicting ...
Kun Zhang   +21 more
doaj   +1 more source

In vitro and in vivo antioxidant activities of inulin

open access: yesPLoS ONE, 2018
This study was designed to investigate the in vitro and in vivo antioxidant activities of inulin. The in vitro assays demonstrated that the antioxidant activities of inulin, including the DPPH radical scavenging activity, ABTS scavenging activity and ...
H. Shang   +5 more
semanticscholar   +1 more source

Extraction of inulin from Beneng tuber (Xanthosoma undipes) and its application to yogurt

open access: yesFuture Foods
Along with the increasing need for functional ingredients, research on functional polysaccharides such as inulin continous to be explored from local plants.
Fitria Riany Eris   +3 more
doaj  

Effects of diets containing different levels of prebiotic Inulin on the growth rate and some blood parameters in prisoner cichlid fish (Archocentrus nigrofaciatus) [PDF]

open access: yesبوم‌شناسی آبزیان, 2017
One hundred prisoner cichlid fish, (2.5 g), were fed with levels 1, 2 and 3 grams of prebiotic inulin per kg of diet over a period of 60 days. The highest weight gained in treatment 3 g of inulin, which was not significantly different from treatment  2 g
Masoumeh Bahrekazemi   +2 more
doaj  

Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity

open access: yesFood Chemistry: X
This study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor.
Hailei Sun   +6 more
doaj  

Home - About - Disclaimer - Privacy