Results 21 to 30 of about 28,547 (256)

Polysaccharides from New Zealand Native Plants: A Review of Their Structure, Properties, and Potential Applications

Plants, 2019
Water-soluble, non-starch polysaccharides from plants are used commercially in a wide range of food and non-food applications. The increasing range of applications for natural polysaccharides means that there is growing demand for plant-derived ...
Susan M. Carnachan, Tracey J. Bell, Simon F. R. Hinkley, Ian M. Sims   +3 more
doaj   +1 more source

Extraction, isolation and purification of water soluble non-starch polysaccharides from Lily bulb without protease treatment

浙江大学学报. 农业与生命科学版, 2004
Extraction, and isolation of water-soluble non-starch polysaccharides (WSNSP) from lily bulb without the use of protease was investigated. WSNSP was purified by ion exchange and gel filtration chromatography.
Manal M Shehata, WANG Zhang, XU Shi-ying
doaj   +1 more source

Structures and characteristics of carbohydrates in diets fed to pigs: a review

Journal of Animal Science and Biotechnology, 2019
The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets. Carbohydrates serve as the main source of energy in diets fed to pigs.
Diego M. D. L. Navarro, Jerubella J. Abelilla, Hans H. Stein   +2 more
doaj   +1 more source

Identification of genes involved in the formation of soluble dietary fiber in winter rye grain and their expression in cultivars with different viscosities of wholemeal water extract

Crop Journal, 2022
The grain of rye (Secale cereale L.) used for baking contains a large amount of non-starch polysaccharides, making it an excellent component of functional foods.
Liudmila V. Kozlova, Alsu R. Nazipova, Oleg V. Gorshkov, Liliya F. Gilmullina, Olga V. Sautkina, Natalia V. Petrova, Oksana I. Trofimova, Sergey N. Ponomarev, Mira L. Ponomareva, Tatyana A. Gorshkova   +9 more
doaj   +1 more source

Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review

Czech Journal of Food Sciences, 2005
This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs non-specialist readers about new scientific advances as reported ...
Jan Velíšek, Karel Cejpek
doaj   +1 more source

Nutritional Components and Health Functions of Mung Bean and its Application in the Development of Plant-based Food

Liang you shipin ke-ji, 2022
Mung bean is a characteristic minor grain crop and a traditional medicine and food homologous material in China, and an important dry pulse in the world.
ZHOU Su-mei, LI Ruo-ning, TANG jian, HOU Dian-zhi, LU Jing   +4 more
doaj   +1 more source

Study on the growth performance of the broiler after feeding of okara meal containing with or without non-starch polysaccharides degrading enzyme

Veterinary World, 2013
Aim: The objective was to study the growth performance of the broiler birds after feeding Okara meal containing with or without non-starch polysaccharides degrading enzyme.
Subodh Kumar Sinha, Ajit Kumar Sinha, Deepak Kumar Mahto, Rajeev Ranjan   +3 more
doaj   +1 more source

Research Progress on the Effect of Non-starch Polysaccharides on Starch Properties

Shipin gongye ke-ji
Non-starch polysaccharides (NSPs) are complex polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which have good functional and processing characteristics.
Linlin CHEN, Xi HAO, Xintong LI, Ling WANG, Jiaqi SONG, Haipeng ZHANG, Na ZHANG   +6 more
doaj   +1 more source

Effects of supplemental xylanase on in vitro disappearance of dry matter in feed ingredients for swine

Revista Colombiana de Ciencias Pecuarias, 2021
Background: Alternative feed ingredients are widely used in swine diets to lower feed costs, but these ingredients contain a large quantity of non-starch polysaccharides. Supplemental xylanase is known to break down non-starch polysaccharides.
Hyunwoong Jo, Jung Yeol Sung, Beob Gyun Kim   +2 more
doaj   +1 more source

The effect of water soluble pentosanes on baking properties of winter rye

Зерновое хозяйство России, 2019
Currently the research aimed to improve nutritional value and quality of rye bakery products to meet customers' needs is of great urgency. The baking traits of rye flour, the structural and mechanical characteristics of the dough (viscous and rheological)
E. N. Shabolkina, A. A. Bisharev, N. V. Anisimkina, M. V. Belyaeva   +3 more
doaj   +1 more source