Zobrazeno 1 - 10
of 672
pro vyhledávání: '"D-allulose"'
Autor:
Lijun GUAN, Ling ZHU, Kunlun WANG, Jialei LI, Yang GAO, Song YAN, Xindi ZHANG, Qing CHEN, Nina JI, Bo LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 121-128 (2024)
To solve the problem of poor thermal stability of the current D-allulose 3-epimerase (DAEase), the ancestor sequences of DAEase with different catalytic domains were reconstructed by big data mining, reasonable modification and ancestor sequence reco
Externí odkaz:
https://doaj.org/article/2664072249424abbbaa8188c43d977c5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 157-163 (2024)
To reduce the manufacturing cost of D-allulose, a recyclable and reusable inorganic catalyst was developed for D-allulose production, and process using this catalyst to produce D-allulose also was optimized in this article. Zeolitic imidazolate frame
Externí odkaz:
https://doaj.org/article/f9c355acbcfb42b09385eac071d6ecf5
Autor:
Heekuk Park, Jihye Baek, Se Young Park, Soonok Sa, Ji Eun Jun, Min Jeong Kim, In-Kyung Jeong, Wonyong Kim
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106555- (2024)
D-allulose, a rare sugar recognized as Generally Recognized as Safe, has emerged as a potential alternative to sucrose. Despite its growing popularity, research on its effects on the human gut microbiota, including pathogens, remains scarce. To addre
Externí odkaz:
https://doaj.org/article/26a273a20ceb47f59ada53bdd1034d5e
Autor:
Lijun Guan, Ling Zhu, Kunlun Wang, Yang Gao, Jialei Li, Song Yan, Xindi Zhang, Nina Ji, Jing Fan, Ye Zhou, Xinmiao Yao, Bo Li
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
D-Allulose has become a promising alternative sweetener due to its unique properties of low caloric content, moderate sweetness, and physiological effects. D-Allulose 3-epimerase (DAEase) is a promising enzyme for D-Allulose production. However, the
Externí odkaz:
https://doaj.org/article/ba95ee8d2aa142e1a13391fa82a03729
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Laura Sanmartin Cabo, Ana Criado, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Rita Ferreira de Sousa, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 4, Pp n/a-n/a (2024)
Abstract This assessment addresses a food enzyme preparation consisting of the immobilised non‐viable cells of the non‐genetically modified bacterium identified by the applicant (Samyang Corporation) as Microbacterium foliorum strain SYG27B. This
Externí odkaz:
https://doaj.org/article/0393290e34b9426b963beb2a90e50a59
Publikováno v:
Advanced Science, Vol 11, Iss 14, Pp n/a-n/a (2024)
Abstract Fast screening strategies that enable high‐throughput evaluation and identification of desired variants from diversified enzyme libraries are crucial to tailoring biocatalysts for the synthesis of D‐allulose, which is currently limited b
Externí odkaz:
https://doaj.org/article/284bb438fd5b4a2e9fc1ac6b1f9af5fe
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Akademický článek
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Autor:
Jihye Baek, Jong-Hwa Kim, YoHan Nam, Go-Eun Kim, Kyungheon Ryu, Soonok Sa, Jung-Sook Han, Wonyong Kim
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105721- (2023)
d-allulose, a fructose isomer with almost zero calories, has been widely used as a food ingredient that is generally recognized as safe. In recent studies, d-allulose has been shown to alleviate some diseases via restoration of the intestinal barrier
Externí odkaz:
https://doaj.org/article/823e91da58294e30b20d232c5cee4f2c
Akademický článek
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