Results 211 to 220 of about 28,547 (256)

Dietary fibre (non‐starch polysaccharides) in cereal products

Journal of Human Nutrition and Dietetics, 1989
Dietary fibre, measured as non‐starch polysaccharides (NSP) has been determined in 114 cereals and cereal products using the Englyst technique. No diffculties were encountered with the analysis of any food and the results for cooked foods such as bread and breakfast cereals were comparable with the raw materials.
H. N. Englyst, S. A. Bingham, S. A. Runswick, E. Collinson, J. H. Cummings   +4 more
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NON-STARCH POLYSACCHARIDES: OVERVIEW, CLASSIFICATION, METHODS FOR ESTIMATION OF NON-STARCH POLYSACCHARIDES AND THEIR PROPERTIES

Monosaccharide macromolecules joined by glycosidic linkages are known as polysaccharides. Non-glucan polysaccharides of the plant cell wall make up the majority of non-starch polysaccharides (NSP). They are a diverse category of polysaccharides that vary in size, structure, and water solubility.
Dhamchoe Dolma Bhutia, Sajesh Chettri, Sujata Jena, Prashant Pandharinath Said, Shiva Bakshi, Rohit H.K   +5 more
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The Non-Starch Polysaccharide Content of Mexican Foods

Journal of Food Composition and Analysis, 1999
We have extended our knowledge of the dietary fibre content of Mexican foods with the analysis of 22 cereal and cereal products, 30 raw vegetables, 21 cooked vegetables, 19 fruits, and 9 nuts and seeds, to complement those analyses already reported. When the data are combined with those from similar analyses, a total of 228 Mexican foods can now be ...
Claudia P. Sánchez-Castillo, Hans N. Englyst, Geoffrey J. Hudson, Jose J. Lara, Marı́a de Lourdes Solano, José L. Munguı́a, W.Philip T. James   +6 more
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[Anti-ulcerative effect of non-starch polysaccharides].

Vestnik Rossiiskoi akademii meditsinskikh nauk, 2010
Standard models of experimental ulceration (of neurogenic origin, H. Shay ulcer, indomethacine-, ethanol-, prednisolone-, histamine- and acetate-induced ulcers) were used to demonstrate protective effect of non-starch polysaccharides (potassium alginate, potassium pectate, low-esterified pectin).
S G, Krylova, L A, Efimova, E P, Zueva, Iu S, Khotimchenko, T G, Razina, E N, Amosova, K A, Lopatina, T I, Fomina   +7 more
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Role of insoluble non-starch polysaccharides in poultry nutrition

World's Poultry Science Journal, 2004
This paper reviews and presents new evidence for the role of insoluble fibre (non-starch polysaccharides and lignin) in poultry nutrition.
H. Hetland, M. Choct, B. Svihus
openaire   +1 more source

Non-starch polysaccharides from nutmeg: Preparation process and bioactivity

International Journal of Biological Macromolecules
This study was for the preparation of bioactive non-starch polysaccharides from nutmeg (NEP), addressing the high content of lipids and starch in nutmeg. First, lipids were removed by 3 times defatted with petroleum ether. Then, the optimal extraction process was 170 min at 82 °C with a liquid solid ratio of 15: 1 mL/g.
Zhenlei, Wang, Wenqi, Cheng, Zitong, Wang, Yanhui, Wen, Jing, Bai, Hongli, Zhou, Yahong, Wang   +6 more
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Non-starch polysaccharides and their role in fish nutrition – A review

Food Chemistry, 2011
The success and sustainability of aquaculture depends on minimising the operational cost of feed that in general comprises 50–60% of the total cost in intensive farming. The major feed ingredient, fish meal, is expensive and there is increasing competition with other livestock industries for the available static supply of fish meal.
Sinha, Amit Kumar, Kumar, Vikas, Makkar, Harinder P.S., De Boeck, Gudrun, Becker, Klaus   +4 more
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Non-starch polysaccharides as correctors in cytostatic therapy of experimental tumors

Bulletin of Experimental Biology and Medicine, 2006
We studied the effects of low-esterified pectin, calcium pectate, and alginate on the development of transplanted Ehrlich adenocarcinoma and Lewis pulmonary carcinoma and on the efficiency of cyclophosphamide treatment in mice.
T G, Razina, Yu S, Khotimchenko, E P, Zueva, N V, Shilova, E N, Amosova, S G, Krylova, K A, Lopatina, M Yu, Khotimchenko, V V, Kovalyov   +8 more
openaire   +2 more sources

Structure‐property correlations of non‐starch food polysaccharides

Macromolecular Symposia, 1999
AbstractGums, the majority of which are polysaccharides, have a wide variety of chemical structures, a range of physicochemical properties, and impart a range of functionalities to foodstuffs and prepared foods.
openaire   +1 more source

Variability of non-starch polysaccharides in taro

2011
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Ling, CY, Ramsden, L
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