Results 11 to 20 of about 391,097 (311)
A Review on Classification, Nutritional Benefits of Pulses and the Products Development
Shipin gongye ke-ji, 2023 As one of the three major cereal crops, the production of pulses is only lower than that of cereals. It is the second source of protein for human beings. Pulses have attracted more and more attention from customers and researchers at domestic and abroad,
Ting ZHANG +5 more
doaj +1 more source
Antagonistic effect of kale soluble dietary fiber and kale flavonoids, fails to alleviate colitis
Food Frontiers, 2023 Kale has been reported to have potential alleviating effects on colitis. However, the functional activities of kale dietary fibers and kale flavonoids (KF), as well as the effects of their combined use, were currently unknown. In this study, the efficacy
Hui Wang +7 more
doaj +1 more source
eFood, 2023 In this work, we extracted pectin from lemon peel and used pectin methyl‐esterase (PME) to obtain pectins with different degree of methyl esterification (DM).
Liandi Liu +5 more
doaj +1 more source
Antioxidant activity of water-soluble polysaccharide extracted from Eucalyptus cultivated in Lebanon
Asian Pacific Journal of Tropical Biomedicine, 2017 Objective: To extract and identify the chemical composition of the polysaccharide isolated from the Eucalyptus cultivated in Lebanon and to evaluate its antioxidant activity. Materials: The water-soluble polysaccharide was isolated from Eucalyptus leaves,
Marianne Haddad +5 more
doaj +1 more source
Food Frontiers, 2023 Polysaccharides are typically resistant to digestion in the gastrointestinal tract and are instead degraded by gut microbiota in the colon. As such, they are commonly employed as carriers for colon‐targeted drugs, with the potential to regulate gut ...
Shanshan Zhang +7 more
doaj +1 more source
Food for the elderly based on sensory perception: A review
Current Research in Food Science, 2022 Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception.
Fangwei Liu +3 more
doaj +1 more source
Polysaccharide degradation by lytic polysaccharide monooxygenases
Current Opinion in Structural Biology, 2019 The discovery of oxidative cleavage of glycosidic bonds by enzymes currently known as lytic polysaccharide monooxygenases (LPMOs) has had a major impact on our current understanding of the enzymatic conversion of recalcitrant polysaccharides such as chitin and cellulose.
Forsberg, Zarah +8 more
openaire +6 more sources
The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]
, 2015 The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis +2 more
core +1 more source
Foods, 2022 The incidence of inflammatory bowel disease (IBD) has increased in recent years. Considering the potential side effects of conventional drugs, safe and efficient treatment methods for IBD are required urgently.
Qi Li +5 more
doaj +1 more source
Automated glycan assembly of arabinomannan oligosaccharides from Mycobacterium tuberculosis [PDF]
, 2019 Arabinomannan (AM) polysaccharides are clinical biomarkers for Mycobacterium tuberculosis (MTB) infections due to their roles in the interaction with host cells and interference with macrophage activation.
Bharate, Priya +3 more
core +1 more source