Results 81 to 90 of about 44,790 (294)

High‐Sugar Diet and Intestinal Diseases: A Shared Microbiota–Barrier–Immunity–Metabolism Axis in Inflammatory Bowel Disease, Food Allergy, and Colorectal Cancer

iNew Medicine, EarlyView.
ABSTRACT The global incidence of intestinal diseases—including food allergy, inflammatory bowel disease (IBD), and colorectal cancer (CRC)—continues to escalate in parallel with the expansion of the “Western diet,” within which the high‐sugar diet (HSD) has emerged as a pivotal yet under‐recognized dietary driver.
Yuchen Wang, Yajuan Wu, Huayang Sheng, Shouhong Jiang, Jinping Cheng, Ye Kuang, Miao Liu, Lei Feng, Yanan Sun, Jinzhi Duan   +9 more
wiley   +1 more source

PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP [PDF]

, 2020
The purpose of the work is to study the enzymatic hydrolysis of inulin-containing syrups of various purification degrees from chicory chips in the production of oligofructose to be used in dietary, diabetic and health-preventive nutrition products.
T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova   +2 more
core   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Synthesis of amphiphilic aminated inulin via 'click chemistry' and evaluation for its antibacterial activity

, 2014
Inulins are a group of abundant, water-soluble, renewable polysaccharides, which exhibit attractive bioactivities and natural properties. Improvement such as chemical modification of inulin is often performed prior to further utilization.
Gu, Guodong, Guo, ZY (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, Key Lab Coastal Biol & Bioresource Utilizat, Yantai 264003, Peoples R China. zhanyongguo@hotmail.com, Guo, Zhanyong, Yu, Chunwei, Li, Qing, Dong, Fang, Wang, Gang, Ren, Jianming, Zhang, Jun   +8 more
core   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Sensory Perceptions Of Inulin-Enriched vs. Placebo Biscuits: A Feasibility Study

The sensory characteristics of functional foods and nutraceuticals are critical for shaping participant acceptance and adherence in clinical research. The 9-point hedonic scale remains a widely used method for assessing palatability.
Gulrez Zariwala, M., Safi, A., Mujral, M., Begum, G., Mattin, L.R.   +4 more
core   +3 more sources

Chicory inulin efficacy and metabolic mechanism in piglet-derived lactic acid bacteria: Unveiling the synbiotic potential of Lactiplantibacillus plantarum YT640 and inulin

Carbohydrate Polymer Technologies and Applications
Chicory-derived fermentable dietary fiber, Orafti® Inulin, is considered as a prebiotic in animal husbandry. This study investigated the fermentative capabilities of 308 lactic acid bacteria strains, obtained from fecal samples of healthy piglets pre ...
Jianxia Yang, Lidong Li, Rongxin Kang, Yuanting Zhu, Ruiyu Zhu, Guizhen Gong, Yang Chen, Xinrui Zhang   +7 more
doaj   +1 more source

Skrining Bakteri Pendegradasi Inulin dari Rizosfer Umbi Dahlia Menggunakan Inulin Umbi Dahlia [PDF]

, 2017
Inulin degrading bacteria is a potential source of inulin degrading enzymes, an enzyme which convert inulin into fructose and fructooligo-saccharides (FOS) prebiotic. The purpose of the study was to find inulin degrading bacteria.
Ihsanawati, I. (Ihsanawati), Dessy Natalia, Minda Azhar, Azhar, Minda, Ahda, Yuni, Fernita Puspasari, Mawarni, S. (Suci), Suci Mawarni, Ahda, Y. (Yuni), Natalia, D. (Dessy), Mawarni, Suci, Ihsanawati Ihsanawati, Puspasari, F. (Fernita), Risa, Boni, Ihsanawati, Ihsanawati, Risa, B. (Boni), Boni Risa, Puspasari, Fernita, Natalia, Dessy, Azhar, M. (Minda), Yuni Ahda   +20 more
core   +1 more source

Pâté with Inulin Supplement

, 2022
Pâté are very comfortable for consumption, which makes them very popular. Pâté also has a good functional potential. The research objective was to assess the composition and sensory properties of new functional pâtés with chicory powder.
Svetlana K. Ildirova, Irina U. Kusova, Nelya A. Fedotova, Dmitriy I. Bystrov   +3 more
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source