Results 121 to 130 of about 50,740 (306)

Heat‐Flow‐Driven Nonequilibria for Prebiotic Chemistry [PDF]

The origin of life, being one of the most fascinating questions in science, is increasingly addressed by interdisciplinary research. In addition to developing plausible chemical models for synthesizing the first biomolecules from prebiotic building ...
Mast, Christof B.
core   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Effect Prebiotic on Growth and Feed Retension of Tilapia)

, 2017
The addition of prebiotics to the diet can increase the availability of enzyme in thedigestive tract of fish. This study aimed to evaluate the effect of the different dose ofprebiotic to the growth and nutrition retention of tilapia. Four treatment and 3
Putra, Achmad Noerkhaerin
core   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Flavanol monomer-induced changes to the human faecal microflora

, 2008
We have investigated the bacterial-dependent metabolism of (-)-epicatechin and (+)-catechin using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal region of the human large intestine. Incubation of (-)-epicatechin or (+
George, T., Leonczak, Jadwiga, George, Trevor, Spencer, Jeremy, Kwik-Uribe, C., Kuhnle, G. G. C., Vulevic, Jelena, Gibson, Glenn, Spencer, Jeremy P E, Kuhnle, Gunter, Leonczak, J., Tzounis, X., Tzounis, Xenofon, Spencer, J. P. E., Gibson, G. R., Kwik-Uribe, Catherine, Kuhnle, Gunter G C, Gibson, Glenn R, Vulevic, J.   +18 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Studies toward a prebiotic protometabolism [PDF]

, 2017
Understanding the origin of life is one of the foremost challenges for science. Despite the immense diversity displayed by biology on the macroscopic scale, cellular biochemistry is at its most fundamental level remarkably uniform.
Coggins, Adam J.
core  

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, EarlyView.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Identification of carbohydrate gene clusters obtained from in vitro fermentations as predictive biomarkers of prebiotic responses

BMC Microbiology
Background Prebiotic fibers are non-digestible substrates that modulate the gut microbiome by promoting expansion of microbes having the genetic and physiological potential to utilize those molecules.
Car Reen Kok, Devin J. Rose, Juan Cui, Lisa Whisenhunt, Robert Hutkins   +4 more
doaj   +1 more source