Results 81 to 90 of about 134,373 (303)

Different types of soluble fermentable dietary fibre decrease food intake, body weight gain and adiposity in young adult male rats [PDF]

, 2014
We thank Donna Wallace and the Rowett Animal House staff for the daily care of experimental rats, body weight and food intake measurements and MRI scanning, Vivien Buchan and Donna Henderson of the Rowett Analytical Department for proximate analyses and ...
Adam, Clare L, Dalby, Matthew J, Garden, Karen, Gratz, Silvia W., Richardson, Anthony J, Ross, Alexander W, Thomson, Lynn M, Williams, Patricia A   +7 more
core   +2 more sources

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Ultrafiltration Fibers like Bioreactors [PDF]

, 2001
A polysulfone ultrafiltration membrane with pectinase physically immobilized on it by a dynamic formation method was used to examine the potential of these reactive membranes in applications involving solutions containing pectin.
Carrin, Maria Elena, Ceci, Liliana Noemí, Lozano, Jorge Enrique   +2 more
core  

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Role of Fibre in Nutritional Management of Pancreatic Diseases [PDF]

, 2019
The role of fibre intake in the management of patients with pancreatic disease is still controversial. In acute pancreatitis, a prebiotic enriched diet is associated with low rates of pancreatic necrosis infection, hospital stay, systemic inflammatory ...
Badiali, Danilo, Bruno, Giovanni, Ribichini, Emanuela, Rossi, Sara, Sacchi, MARIA CARLOTTA, Severi, Carola, Stigliano, Serena, Zaccari, Piera   +7 more
core   +1 more source

From Food Waste to Valorized Nanomaterials: Sustainable Green Synthesis and Biomedical Applications

ChemFoodChem, EarlyView.
Food waste‐derived biomolecules act as natural reducing and stabilizing agents for the green synthesis of functional NPs with applications in antimicrobial systems, food packaging, biomedical technologies, and environmental remediation. ABSTRACT Food waste is a global issue, with billions of tons discarded and unutilized annually, causing economic ...
Siddhraj Rajput, Gautam Priyadarshi, Santosh Kumar Sahu, Bhakti Patel, Avni Thakker, Sherzodbek Tashbaev, Gulomov Gafurjon Shavkatbek Ugli, Dipak Kumar Sahoo, Ashish Patel   +8 more
wiley   +1 more source

Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques

Scientific Reports
In order to obtain high yield pomelo peel pectin with better physicochemical properties, four pectin extraction methods, including hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted ...
Yangyang Yu, Ping Lu, Yongfeng Yang, Huifu Ji, Hang Zhou, Siyuan Chen, Yao Qiu, Hongli Chen   +7 more
doaj   +1 more source

Analysis of membrane fouling during cross-flow microfiltration of wine [PDF]

, 2012
The aim of this study was to investigate the individual impact on wine molecules as tannins, pectins and mannoproteins on multichannel ceramic membrane fouling during wine cross-flow microfiltration.
Albasi, Claire, Bacchin, Patrice, Devatine, Audrey, El Rayess, Youssef, Mietton-Peuchot, Martine, Taillandier, Patricia   +5 more
core   +2 more sources

Formation and Characterization of Insoluble Anthocyanins‐λ‐carrageenan Biopolyelectrolyte Complexes: Structural Morphology, Thermal Stability, and Release Dynamics

ChemFoodChem, EarlyView.
Insoluble biopolyelectrolyte complexes formed between blackberry anthocyanins and λ‐carrageenan are investigated. Optimal complexation occurs at low carrageenan ratios and acidic pH, producing porous hydrogel‐like structures with enhanced thermal stability.
Tomás Garrido, Ana Rita Pereira, Hiléia K. S. Souza, Nuno Mateus, Victor de Freitas, Ana Fernandes   +5 more
wiley   +1 more source

Microwave and ultrasound-assisted natural deep eutectic solvents-based extraction of pectin from onion peel wastes

CyTA - Journal of Food
Pectin was extracted from onion peels using microwave and ultrasound-assisted natural deep eutectic solvents (NADES) and compared with conventional acid-extracted pectin.
Riyamol, Jeevitha G.C
doaj   +1 more source