Results 161 to 170 of about 458,280 (341)
Food Bioengineering, EarlyView.Development of a novel synbiotic microcapsule and its impact on gut microbiota. ABSTRACT As a new type of prebiotic, the Maillard reaction products of protein ‐ oligosaccharide conjugates have emerged as a promising material for probiotic encapsulation and improve host health.
Hongxing Zhang +6 more
wiley +1 more source
On the binding of chitin oligosaccharides to lysozyme. [PDF]
, 1966 Frederick W. Dahlquist +2 more
openalex +1 more source
Food Bioengineering, EarlyView.Emerging green extraction techniques are revolutionizing the recovery of bioactive compounds from sweet potato (Ipomoea batatas [L.] Lam) leaves. These approaches enhance the yield and stability of key phytochemicals like caffeoylquinic acids, flavonoids, and polyphenols, which offer potent antioxidants, anti‐inflammatory, and metabolic health benefits.
M. H. A. Jahurul, S. Islam
wiley +1 more source
Food Bioengineering, EarlyView.The formation of isopeptide bonds in the SpyTag/SpyCatcher system and its application in the food field ABSTRACT The SpyTag/SpyCatcher system is a modular protein assembly tool based on isopeptide bond‐mediated covalent conjugation, distinguished by mild reaction conditions, rapid ligation rate, and independence from exogenous enzymes or chemical ...
Meng‐meng Cai +6 more
wiley +1 more source
An Update on Bioactive Lipids: Fatty Acid Esters of Hydroxy Fatty Acids in Food
Food Chemistry International, EarlyView.This review focused on the dietary sources, bioavailability, and health benefits of fatty acid esters of hydroxy fatty acids (FAHFAs), emphasizing their potential as functional foods. Understanding FAHFAs in food can help develop targeted functional foods and explore their role in human health, including antidiabetic and anti‐inflammatory effects ...
Lipsa Rani Nath +2 more
wiley +1 more source
The Binding of Oligosaccharides Containing N-Acetylglucosamine and N-Acetylmuramic Acid to Lysozyme
, 1967 David M. Chipman +2 more
openalex +1 more source
Food Frontiers, EarlyView.ABSTRACT This study aims to explore the potential of enhancing orange juice (OJ) with blood orange pomace, analyzing both non‐fermented and fermented varieties, as well as the simultaneous fermentation of the juice with 2.5% and 5% added blood orange pomace, while characterizing OJs produced through various strategies.
Dilara Nur Dikmetas +9 more
wiley +1 more source
The Structure of a Galactomannan from Medicago lupulina L. Identification of Oligosaccharides from a Partial Acid Hydrolysate. [PDF]
, 1968 R. Sömme +4 more
openalex +1 more source
Food Frontiers, EarlyView.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source