Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Bernadine M Flanagan"'
Autor:
Madan Kumar Chapagai, Brenton Fletcher, Torsten Witt, Sushil Dhital, Bernadine M Flanagan, Michael J Gidley
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100147- (2021)
Wheat is a potential source of oxidized starch, but there is no systematic study reporting the effects of oxidation conditions on the structural changes and subsequent physical properties. We report the properties of oxidized wheat starch granules tr
Externí odkaz:
https://doaj.org/article/a6663287bff64abe9664e33a54c92662
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 10, Iss 1, Pp 1-12 (2019)
Abstract This review describes dietary fibres originating from a range of foods, particularly in relation to their plant cell walls. It explores the categorization of dietary fibres into “soluble” or “insoluble”. It also emphasizes dietary fi
Externí odkaz:
https://doaj.org/article/95fa0aef53694dedb25d60294ad5237a
Autor:
Gabriele Netzel, Deirdre Mikkelsen, Bernadine M. Flanagan, Michael E. Netzel, Michael J. Gidley, Barbara A. Williams
Publikováno v:
Foods, Vol 9, Iss 12, p 1911 (2020)
Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with pla
Externí odkaz:
https://doaj.org/article/d0f1f7d8cf544104af9c3b248a711f78
Autor:
Hong Yao, Bernadine M. Flanagan, Barbara A. Williams, Munirah Ismail, Astrada Dyna Ersya, Michael J. Gidley, Deirdre Mikkelsen
Publikováno v:
Food Hydrocolloids. 142:108743
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b981b803ecf734b544996aaedecc80b9
https://doi.org/10.1016/j.foodhyd.2023.108743
https://doi.org/10.1016/j.foodhyd.2023.108743
Autor:
null Widaningrum, Bernadine M. Flanagan, Barbara A. Williams, Francesca Sonni, Pengfei Chen, Deirdre Mikkelsen, Michael J. Gidley
Publikováno v:
Food & Function. 13:5075-5088
Insoluble undigested food residues are the predominant dietary form of ‘fibre’ from food plants, with the potential for fermentation by microbial species resident within the large intestine.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42e786f84be69b259b547f301e1ac496
https://doi.org/10.1039/d2fo00250g
https://doi.org/10.1039/d2fo00250g
Publikováno v:
Food Hydrocolloids. 141:108714
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e1d11e201e1f78bd4d79a53bdf812b
https://doi.org/10.1016/j.foodhyd.2023.108714
https://doi.org/10.1016/j.foodhyd.2023.108714
Autor:
Bernadine M. Flanagan, Shiyi Lu, Barbara A. Williams, Deirdre Mikkelsen, Michael J. Gidley, Hong Yao
Publikováno v:
Food & Function. 12:1135-1146
Plant cell walls as well as their component polysaccharides in foods can be utilized to alter and maintain a beneficial human gut microbiota, but it is not known whether the architecture of the cell wall influences the gut microbiota population. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efa83284fc1197345fd535b2be6c6c91
https://doi.org/10.1039/d0fo02509g
https://doi.org/10.1039/d0fo02509g
Autor:
Mikael Lindström, Stefan Gaunitz, Jennie Berglund, Gleb E. Yakubov, Deirdre Mikkelsen, Sushil Dhital, Bernadine M. Flanagan, Francisco Vilaplana, Michael J. Gidley, Gunnar Henriksson
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-16 (2020)
Nature Communications
Nature Communications
Hemicelluloses, a family of heterogeneous polysaccharides with complex molecular structures, constitute a fundamental component of lignocellulosic biomass. However, the contribution of each hemicellulose type to the mechanical properties of secondary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d659a5089a8720eeb850da36b0eef93
http://link.springer.com/article/10.1038/s41467-020-18390-z
http://link.springer.com/article/10.1038/s41467-020-18390-z
Autor:
Guangli Feng, Michael J. Gidley, Bernadine M. Flanagan, Barbara A. Williams, Deirdre Mikkelsen, Mark Morrison, Emily C. Hoedt
Publikováno v:
Food & Function. 11:7892-7904
Using in vitro fermentation conditions, this study investigated the fermentation characteristics of arabinoxylan (AX) and xyloglucan (XG) with a fecal inoculum that was collected either from humans consuming unrestricted diets or pigs fed a semi-defi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef588bec3468e084cbcd31dc8c8baf0
https://doi.org/10.1039/d0fo01103g
https://doi.org/10.1039/d0fo01103g
Publikováno v:
Food Hydrocolloids. 134:108061
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce9db19f5c7a89559a0fec35426b11d4
https://doi.org/10.1016/j.foodhyd.2022.108061
https://doi.org/10.1016/j.foodhyd.2022.108061