Zobrazeno 1 - 10
of 243
pro vyhledávání: '"Alphons G. J. Voragen"'
Autor:
Alphons G. J. Voragen, Henk A. Schols, Harry Gruppen, Simone Albrecht, Ellen G. H. M. van den Heuvel
Publikováno v:
Carbohydrate Research : an international journal 346 (2011) 16
Carbohydrate Research : an international journal, 346(16), 2540-2550
Carbohydrate Research : an international journal, 346(16), 2540-2550
The characterization of oligosaccharides in the feces of breast-fed babies is a valuable tool for monitoring the gastrointestinal fate of human milk oligosaccharides (HMOs). In the present study we monitored fecal oligosaccharide profiles together wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ab85fbd9079ab472afe77668b348b9f
https://doi.org/10.1016/j.carres.2011.08.009
https://doi.org/10.1016/j.carres.2011.08.009
Autor:
Ellen G. H. M. van den Heuvel, Henk A. Schols, Harry Gruppen, Simone Albrecht, Alphons G. J. Voragen
Publikováno v:
Electrophoresis 31 (2010) 7
Electrophoresis, 31(7), 1264-1273
Electrophoresis, 31(7), 1264-1273
Mixtures of the complex human milk oligosaccharides (HMOs) are difficult to analyze and gastrointestinal bioconversion products of HMOs may complicate analysis even more. Their analysis, therefore, requires the combination of a sensitive and high-res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::554d8c6290dab7a3937b0d1251e6572c
https://doi.org/10.1002/elps.200900646
https://doi.org/10.1002/elps.200900646
Autor:
R.J. de Vries, Henk A. Schols, Alphons G. J. Voragen, N. Sengkhamparn, Leonard M.C. Sagis, Tanaboon Sajjaanantakul
Publikováno v:
Food Hydrocolloids 24 (2010)
Food Hydrocolloids, 24, 35-41
Food Hydrocolloids, 24, 35-41
Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are substituted on rhamnose residues within the backbone. The okra Chelating agent S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86f320eca1dc52543d528b2c12275e0b
https://doi.org/10.1016/j.foodhyd.2009.07.007
https://doi.org/10.1016/j.foodhyd.2009.07.007
Publikováno v:
Journal of Agricultural and Food Chemistry, 58(8), 4644-4652
Journal of Agricultural and Food Chemistry 58 (2010) 8
Journal of Agricultural and Food Chemistry 58 (2010) 8
Cell wall materials derived from leaves and hypocotyls of Arabidopsis mutant and wild type plants have been incubated with a mixture of pure and well-defined pectinases, hemicellulases, and cellulases. The resulting oligosaccharides have been subject
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94370ddf11270e9dd9839ecff030dd4c
https://doi.org/10.1021/jf100283b
https://doi.org/10.1021/jf100283b
Autor:
Oumou Goundiam, M.D. Nagel, Pascale Vigneron, Henk A. Schols, Muriel Vayssade, Alphons G. J. Voragen, Claire Delaigue, René Verhoef, N. Sengkhamparn
Publikováno v:
Phytotherapy Research. 24:982-989
The proliferation and apoptosis of metastatic melanoma cells are often abnormal. We have evaluated the action of a pectic rhamnogalacturonan obtained by hot buffer extraction of okra pods (okra RG-I) on melanoma cell growth and survival in vitro. We
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2196223ffc1ce1b8dd7f2f1ba70777a1
https://doi.org/10.1002/ptr.3040
https://doi.org/10.1002/ptr.3040
Autor:
Alphons G. J. Voragen, B.L.H.M. Sperber, Henk A. Schols, Martien A. Cohen Stuart, Willem Norde
Publikováno v:
Biomacromolecules, 10(12), 3246-3252. AMER CHEMICAL SOC
Biomacromolecules, 10(12), 3246-3252
Biomacromolecules 10 (2009) 12
Biomacromolecules, 10(12), 3246-3252
Biomacromolecules 10 (2009) 12
The formation of complexes between proteins and polysaccharides is of great importance for many food systems like foams, emulsions, acidified milk drinks, and so on. The complex formation between beta-lactoglobulin (beta-lg) and pectins with a well-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bbf1964ef895ae86963b0849e7f453c
https://doi.org/10.1021/bm900812x
https://doi.org/10.1021/bm900812x
Autor:
B.L.H.M. Sperber, Henk A. Schols, Alphons G. J. Voragen, Martien A. Cohen Stuart, Willem Norde
Publikováno v:
Food hydrocolloids, 23(3), 765-772. ELSEVIER SCI LTD
Food Hydrocolloids, 23(3), 765-772
Food Hydrocolloids 23 (2009) 3
Food Hydrocolloids, 23(3), 765-772
Food Hydrocolloids 23 (2009) 3
The complex formation between beta-lactoglobulin (beta-lg) and pectin is studied using pectins with different physicochemical characteristics. Pectin allows for the control of both the overall charge by degree of methyl-esterification as well as loca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::478a2aada8c59cb3e5c70860f9c2fcf5
https://research.rug.nl/en/publications/7179ebfd-a054-4e0e-9df9-49ad0ce0b270
https://research.rug.nl/en/publications/7179ebfd-a054-4e0e-9df9-49ad0ce0b270
Autor:
Alphons G. J. Voragen, Gerd Jan Coenen, Terje E. Michaelsen, Bjørge Westereng, Henk A. Schols, Anne Berit Samuelsen, Svein Halvor Knutsen
Publikováno v:
Molecular Nutrition & Food Research, 53, 780-789
Molecular Nutrition & Food Research 53 (2009)
Molecular Nutrition & Food Research 53 (2009)
A mixture of single side chains from white cabbage pectin were obtained by anion exchange chromatography after applying mild chemical conditions promoting beta-elimination. These pectin fragments were characterized by their molecular weight distribut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d828e40d47264b7ce2d3d069c2570242
https://doi.org/10.1002/mnfr.200800199
https://doi.org/10.1002/mnfr.200800199
Publikováno v:
Innovative Food Science and Emerging Technologies 9 (2008) 4
Innovative Food Science and Emerging Technologies, 9(4), 401-407
Innovative Food Science and Emerging Technologies, 9(4), 401-407
Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e3254b2d13ee0dab27f75d9e96ab38a
https://doi.org/10.1016/j.ifset.2007.12.006
https://doi.org/10.1016/j.ifset.2007.12.006
Autor:
Sandra W.A. Hinz, Lambertus A.M. van den Broek, Jean-Paul Vincken, Alphons G. J. Voragen, Gerrit Beldman
Publikováno v:
Molecular Nutrition & Food Research, 52(1), 146-163
Molecular Nutrition & Food Research 52 (2008) 1
Molecular Nutrition & Food Research 52 (2008) 1
There is an increasing interest to positively influence the human intestinal microbiota through the diet by the use of prebiotics and/or probiotics. It is anticipated that this will balance the microbial composition in the gastrointestinal tract in f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f0214c5527083d65d8ccb662182f6f3
https://doi.org/10.1002/mnfr.200700121
https://doi.org/10.1002/mnfr.200700121