Results 241 to 250 of about 39,265 (296)
Some of the next articles are maybe not open access.
International Journal of Biological Macromolecules
Humans consume large amounts of non-starch polysaccharides(NPs) daily. Some NPs, not absorbed by the body, proceed to the intestines. An increasing number of studies reveal a close relationship between NPs and gut microbiota(GM) that impact the human body.
Yujiao Sun, Junyu Hao
exaly +3 more sources
Humans consume large amounts of non-starch polysaccharides(NPs) daily. Some NPs, not absorbed by the body, proceed to the intestines. An increasing number of studies reveal a close relationship between NPs and gut microbiota(GM) that impact the human body.
Yujiao Sun, Junyu Hao
exaly +3 more sources
2023
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 +5 more
openaire +1 more source
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 +5 more
openaire +1 more source
Gastroprotective effect of natural non-starch polysaccharides
Bulletin of Experimental Biology and Medicine, 2006Experiments on mice and rats with modeled neurogenic and indomethacin-induced injuries to the gastric mucosa showed that preventive courses of calcium alginate, calcium pectate, and low-esterified pectin improved the resistance of the gastroduodenal mucosa to the destructive effect of the above factors.
S G, Krylova +7 more
openaire +2 more sources
Starch and non‐starch polysaccharides in some cereal foods
Journal of the Science of Food and Agriculture, 1983AbstractThe polysaccharide content of some cereal foods is reported, measured by a recently described technique. This method allows accurate determination of plant cell wall and other plant polysaccharides and identification and measurement of starch made resistant to digestion by α‐amylase and pullulanase during food processing (resistant starch). The
H N, Englyst, V, Anderson, J H, Cummings
openaire +2 more sources
Non-starch polysaccharides and their role in fish nutrition – A review
Food Chemistry, 2011The 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 K. +4 more
openaire +2 more sources
The Non-Starch Polysaccharide Content of Mexican Foods
Journal of Food Composition and Analysis, 1999We 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 +6 more
openaire +1 more source