Výsledky vyhledávání - "Katri Mehrländer"

Dietary fiber–rich colloids from apple pomace extraction juices do not affect food intake and blood serum lipid levels, but enhance fecal excretion of steroids in rats

Autor: Sabine Sembries, Gerhard Dongowski, Frank Will, Katri Mehrländer, Helmut Dietrich

Publikováno v: The Journal of Nutritional Biochemistry. 15:296-302

The aim of this study was to investigate the effects of colloids isolated from apple pomace extraction juices (so-called B-juices) produced by enzymatic liquefaction on food intake, levels of blood serum lipids, and fecal excretion of bile acids (BA)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23f462a6fb2dff17bf81c181eb76e74d
https://doi.org/10.1016/j.jnutbio.2003.12.005

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Effects of dietary fibre-rich juice colloids from apple pomace extraction juices on intestinal fermentation products and microbiota in rats

Autor: Gerhard Dongowski, Sabine Sembries, Gisela Jacobasch, Frank Will, Helmut Dietrich, Katri Mehrländer

Publikováno v: British Journal of Nutrition. 90:607-615

Effects of colloids isolated from apple pomace extraction juices (so-called B-juices) produced by enzymic liquefaction on food intake, body and faecal weights, short-chain fatty acid (SCFA) profile and selected intestinal microbiota were investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfe728a299e5a22a102642501a475c43
https://doi.org/10.1079/bjn2003925

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Physiological effects of extraction juices from apple, grape, and red beet pomaces in rats

Autor: Sabine Sembries, Katri Mehrländer, Helmut Dietrich, Frank Will, Gerhard Dongowski

Publikováno v: Journal of agricultural and food chemistry. 54(26)

In comparison to classical fruit juice processing, polyphenols and dietary fiber can be extracted from pomace by means of pectinases and cellulases. In the present study, rats were fed with such produced extraction juices from apples, grapes, and red

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b96c76181054b0cf348e1b3f9134f2b
https://pubmed.ncbi.nlm.nih.gov/17177570

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Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction

Autor: Gerhard Dongowski, Frank Will, Katri Mehrländer, Helmut Dietrich, Sabine Sembries

Publikováno v: Journal of agricultural and food chemistry. 50(5)

Eight apple pomace liquefaction juices were produced to characterize soluble cell wall material released by the action of pectolytic and cellulolytic enzyme preparations. Very high colloid values from 9.7 to 19.6 g/L were recovered from the juices by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c17a31d26f36eeef401649168c0040b0
https://pubmed.ncbi.nlm.nih.gov/11853509

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