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Publikováno v:
Journal of Food Science. 86:5439-5451
Obesity is closely related to dyslipidaemia, diabetes and other metabolic syndromes. Long-term consumption of a high-fat diet (HFD) is an important risk factor that can lead to obesity. In the current research, three Lactobacillus strains, namely, Lo
Publikováno v:
Journal of Food Science. 86:5107-5119
In this study, the ability of a whey protein hydrolysate to exhibit the antimicrobial, antioxidant, and antihypertensive behavior after combining with a reducing carbohydrate was studied. Whey protein hydrolysates with varying degrees of hydrolysis (
Publikováno v:
Journal of Food Science. 86:5452-5465
Current studies regarding the effect of different nitrogen sources on gut microbiota have thus far disregarded the ability of probiotics and coliforms to compete for protein. This study aimed to investigate the differences in the utilization of soybe
Publikováno v:
Journal of Food Science. 86:4775-4798
Type 2 diabetes mellitus (T2DM) is increasing the prevalence worldwide at an alarming rate, becoming a serious public health problem that mainly affects developing countries. Functional food research is currently of great interest because it contribu
Publikováno v:
Journal of Food Science. 86:4892-4900
The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive to proces
Publikováno v:
Journal of Food Science. 86:5026-5040
Ensete superbum Roxb. Cheesman (wild banana) is a plant traditionally used for the treatment of fever and diarrhea. On a preliminary screening, the ripe peel aqueous extract (PA) exhibited higher cytotoxicity (cell viability of 49% against HCT-15 at
Publikováno v:
Journal of Food Science. 86:4717-4729
(-)-Epigallocatechin-3-O-gallate(EGCG) was enzymatically modified to enhance the lipophilicity and the antioxidant property. The determination of optimal reaction conditions are as follows: Lipase DF "Amano" 15 and acetone were used as catalyst and s
Autor:
Camel Lagnika, Liuquan Zhang, Asad Riaz, Lixia Zhang, Trust Beta, Xianjin Liu, Abdou Madjid O. Amoussa
Publikováno v:
Journal of Food Science. 86:4197-4208
Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without imp
Publikováno v:
Journal of Food Science. 86:4183-4196
As amajor by-product of mung bean processing, mung bean coat (MBC), which is rich in polyphenols and dietary fiber, is deemed to be mainly responsible for the health benefits of mung bean. However, its beneficial effects on the hyperglycemia, hyperli
Autor:
Marcos dos Santos Lima, Marciane Magnani, Evandro Leite de Souza, Thatyane Mariano Rodrigues de Albuquerque, Lúcio Roberto Cançado Castellano
Publikováno v:
Journal of Food Science. 86:3707-3719
This study evaluated the effects of flours from four different sweet potato root (SPR) varieties, being two with white peel and two with purple peel, on the composition and metabolic activity of human colonic microbiota in vitro. The capability of th