Results 111 to 120 of about 39,265 (296)

The Quartz Crystal Microbalance as a Microviscometer for Improved Rehabilitation Therapy of Dysphagic Patients. [PDF]

, 2005
The viscosity of non-solid foods, and the stability of their viscosity over time, temperature change and shearing is critical in managing dysphagia.
M.J. Joyce, Dewar, R. J., Joyce, Malcolm J., R.J. Dewar   +3 more
core   +1 more source

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

BMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng, Xiaomin Luo, Peng Zhang, Chen Yang, Yuniel Ma, Xinhua Liu   +5 more
wiley   +1 more source

Effect Of Selected Non-Starch Polysaccharides And Bulk Sweeteners On The Properties Of Acid-Thinned Starch Jelly Candy [PDF]

, 2012
Jelly candy samples based on acid thinned starch were developed. The effects of selected anionic non-starch polysaccharides (NSP: pectin, carboxymethyl cellulose, and alginates), and low-calorie bulk sweeteners (isomalt, maltitol and isomaltulose) on the
Chapakiya, Habilla
core  

Feasibility insights into the application of Paenibacillus pabuli E1 in animal feed to eliminate non-starch polysaccharides. [PDF]

Front Microbiol, 2023
Li G, Yuan Y, Jin B, Zhang Z, Murtaza B, Zhao H, Li X, Wang L, Xu Y.   +8 more
europepmc   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. [PDF]

Foods, 2023
Sztupecki W, Rhazi L, Depeint F, Aussenac T.   +3 more
europepmc   +1 more source

Study of chemically modified non-starch polysaccharides

, 2012
abstract ; published_or_final_version ; Biological Sciences ; Doctoral ; Doctor of ...
openaire   +2 more sources

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Study on enzymatic hydrolysis process of non-starch polysaccharides of rice bran meal in vitro

Siliao yanjiu
The experiment aims to study the effects of xylanase, cellulase, and phytase on the degradation of non-starch polysaccharides in rice bran through in vitro enzymatic pre-digestion treatment.
XUAN Li, QUAN Zhi-zhong
doaj  

Feeding Rainbow Trout with Different Types of Non-Starch Polysaccharides: Impacts on Serum Metabolome and Gut Microbiota. [PDF]

Metabolites, 2022
Zhou H, Liu Y, Fan J, Huang H, Deng J, Tan B.   +5 more
europepmc   +1 more source