Results 161 to 170 of about 109,982 (301)

Biological activities and bioactive constituents of Flammulina velutipes: An updated systematic review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen, Didem Şöhretoğlu, Ayşe Kuruüzüm‐Uz   +2 more
wiley   +1 more source

Transforming Apple Pomace into Functional Oligosaccharides via Microwave Optimisation. [PDF]

Molecules
Beitia I, Sillero L, Egüés I, Dávila-Rodríguez I.   +3 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Oligosaccharide prebiotics in functional foods and therapeutics: innovations and challenges. [PDF]

3 Biotech
Sandra KS, Vithalkar MP, Beere V, Bharath HB, Satyanarayana B, Rafiq M, Nayak Y.   +6 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Combined Effects of Dietary Gum Arabic and Mannan Oligosaccharides on Growth Performance, Physiological Responses, Meat Quality, and Selected Cecal Bacteria in Growing New Zealand White Rabbits. [PDF]

Animals (Basel)
Youssef IM, Alrauji Y, Shehab-El-Deen M.
europepmc   +1 more source

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

Chemoenzymatic Synthesis of Heparan Sulfate Oligosaccharides by a Covalent Catch-and-Release Approach. [PDF]

Angew Chem Int Ed Engl
Palmieri F, Huang C, Chapla D, Moremen KW, Boons GJ.   +4 more
europepmc   +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

Reply to Kang, "Distinct thermodynamic strategies in cello-oligosaccharide binding by <i>Anaerocellum bescii</i> substrate-binding proteins". [PDF]

Appl Environ Microbiol
Tjo H, Jiang V, Joseph JA, Conway JM.
europepmc   +1 more source