Results 151 to 160 of about 422,886 (261)

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Mechanochemical Production of Oligosaccharide Alcohols via Borohydride-Mediated Activation and Reductive Stabilization. [PDF]

ChemSusChem
Li X, Cheng J, Fang X, Kai D, Yan N.
europepmc   +1 more source

Xylose-Oligosaccharide Alleviating Type 2 Diabetes in Mice via Reducing Blood Glucose, Oxidative Stress, Inflammation and Regulating Intestinal Microbiota

Type 2 diabetes, a widespread metabolic disorder, is characterized by hyperglycemia and insulin resistance. Xylose-oligosaccharide, a functional oligosaccharide, has shown potential in mitigating hyperglycemia.
Jing Sun, Xinyi Pang, Zifan Cai, Xiangfei Li, Yingjian Lu, Xiaofeng Xia   +5 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

Alginate Oligosaccharides in Lipid Metabolism: A Dual-Action Marine Prebiotic. [PDF]

Nutrients
Liang J, Zhang R, Song M, Bi W, Li Q, Chen Z.   +5 more
europepmc   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

From glycosylation to deglycosylation: Unraveling the complete deglycosylation processing pathway of <i>Drosophila</i> rhodopsin. [PDF]

Sci Prog
Chen X, Yuan Y, Zhong Y, Huang Y, Ouyang S, Xue Q, Qin Y, Hu X, Huang Y, Cao J.   +9 more
europepmc   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Dietary Mannan Oligosaccharide Supplementation During Gestation Alters Milk Composition in Jennies and Improves Growth Performance, Lipid Metabolism, and Gut Microbiota in Dezhou Donkey Foals. [PDF]

Microorganisms
Li H, Luo J, Wen Z, Yin Y, Huang S, Shi D.   +5 more
europepmc   +1 more source

Porcine in vitro degradation characteristics of heat pretreated and multi‐enzyme predigested maize whole stillage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated effects of predigesting untreated and heat‐pretreated (at 70 psi and 160 °C for 20 min) maize whole stillage (WS) with multi‐enzyme products on porcine in vitro digestibility and fermentation characteristics.
Kevin S Jerez‐Bogota, Knud E Bach Knudsen, William Gibbons, Tofuko A Woyengo   +3 more
wiley   +1 more source