Results 1 to 10 of about 1,700 (181)

Quantitative Assessment of Soluble Carbohydrates in Two Panels of Pulses (Phaseolus vulgaris and Pisum sativum) Using Ultrasound-Assisted Extraction (UAE) and HPLC [PDF]

Foods
Pulses (edible dry seeds from legumes) are among the most important crops worldwide. These legumes contain a diverse range of carbohydrates, some of which, such as RFOs (raffinose family oligosaccharides), are considered antinutritional factors due to ...
Roberto Rodríguez Madrera, Ana Campa Negrillo, Juan José Ferreira Fernández   +2 more
doaj   +2 more sources

Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance [PDF]

Food Chemistry: X
This study compared the bioactive compounds, antioxidant activities, presence of prebiotic oligosaccharides, and amino acid profiles of six Thai plant-based milk alternatives: oat, yellow corn, tamarind seed, jackfruit seed, germinated red rice, and red ...
Nonthiwat Taesuk, Aidong Wang, Manmanut Srikaew, Theeraphan Chumroenphat, Daniela Barile, Sirithon Siriamornpun, Apichaya Bunyatratchata   +6 more
doaj   +2 more sources

Oligosaccharides from the seeds of Dolichos lablab L. promote gut microbial metabolite L-arginine production to alleviate cyclophosphamide-induced immunosuppression [PDF]

Frontiers in Immunology
IntroductionDolichos lablab L. is a nutritionally and medicinally significant legume, yet research on its bioactive oligosaccharides remains limited. This study investigates the potential of Dolichos lablab L.
Ben Liu, Ben Liu, Jiayi Jin, Yuming Zhou, Zhipeng Shang, Zhipeng Shang, Peng Meng, Maoru Du, Feng Geng, Xue Gao, Feng Zhao, Feng Zhao, Zhenguo Su, Xiaohong Pan, Xiaohong Pan   +14 more
doaj   +2 more sources

Transcriptome and metabolome profiling reveal the inhibitory effects of food preservatives on pathogenic fungi [PDF]

PeerJ
Sec-butylamine, potassium sorbate, and citric acid were selected as preservatives to investigate their inhibitory effects on common plant pathogens—Aspergillus flavus, Alternaria alternata, and Talaromyces funiculosus—as well as the inhibitory mechanism ...
Zhenxia Shi, Ni Zhan, Ming Ma, Zhen Wang, Xunyou Yan, Rumeng Li, Xuejuan Liu   +6 more
doaj   +3 more sources

Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains [PDF]

Foods
Aspergillus oryzae has been used to ferment various cereal grains throughout history, as seen in the examples of sake, soy sauce, and miso. It is known that this fermentation enhances the nutritional quality of the raw materials by breaking down complex ...
Takehiro Murai, George A. Annor
doaj   +2 more sources

Determination of carbohydrate and lignin content in feedstuffs for monogastric animals using near-infrared spectroscopy [PDF]

Poultry Science
Carbohydrates (CHO) are the principal constituents of the diets given to monogastric animals around the world. They supply the largest part of the energy to the animal, despite the fact only monosaccharides, disaccharides and starch can be enzymatically ...
Andrés Cruz-Conesa, Knud Erik Bach Knudsen, Itziar Ruisánchez, Joan Ferré, Anna M. Pérez-Vendrell, Samantha Joan Noel   +5 more
doaj   +2 more sources

O processamento doméstico do feijão-comum ocasionou uma redução nos fatores antinutricionais fitatos e taninos, no teor de amido e em fatores de flatulência rafinose, estaquiose e verbascose

Archivos Latinoamericanos de Nutrición, 2001
Avaliou-se o efeito da maceração e do processamento doméstico do feijão-comum na composição química, nos teores de fitatos, de taninos, de amido e de fatores de flatulência, utilizando os seguintes tratamentos: feijão-comum cru (FC), cozido sem maceração
Admar Costa de Oliveira, Keila da Silva Queiroz, Elizabete Helbig, Soely Maria Pissini Machado Reis, Francisco Carraro   +4 more
doaj   +2 more sources

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway [PDF]

Foods
The oligosaccharides extracted from the seeds of peas, specifically consisting of raffinose, stachyose, and verbascose, fall under the category of raffinose family oligosaccharides (RFOs).
Yongxia Cheng, Ruoqi Zhao, Mingwu Qiao, Yan Ma, Tiange Li, Ning Li, Yue Shen, Xianqing Huang, Lianjun Song   +8 more
doaj   +2 more sources

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Future Foods, 2021
The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME).
Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia, Tzvetelin Dessev, Alexia Geny, Hanne Zobel, Kristine S. Myhrer, Paula Varela, Stefan Sahlstrøm   +8 more
doaj   +1 more source

Exogenously applied D-pinitol and D-chiro-inositol modifies the accumulation of α-D-galactosides in developing tiny vetch (Vicia hirsuta [L.] S.F. Gray) seeds

Acta Societatis Botanicorum Poloniae, 2011
In the present study we have investigated the effect of exogenous cyclitols on the accumulation of their galactosides and raffinose family oligosaccharides (RFOs), as well as on some enzymes important for their biosynthesis in seeds of tiny vetch (Vicia ...
Lesław B. Lahuta, Marcin Horbowicz, Ewa Gojło, Joanna Goszczyńska, Ryszard J. Górecki   +4 more
doaj   +1 more source