Zobrazeno 1 - 10
of 428
pro vyhledávání: '"Michael J. Gidley"'
Publikováno v:
Foods, Vol 13, Iss 5, p 663 (2024)
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases
Externí odkaz:
https://doaj.org/article/ff6af6a56964497cbd6c3c0091465630
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these fa
Externí odkaz:
https://doaj.org/article/5b08585edbe843ff90743828624bca22
Autor:
Jennie Berglund, Deirdre Mikkelsen, Bernadine M. Flanagan, Sushil Dhital, Stefan Gaunitz, Gunnar Henriksson, Mikael E. Lindström, Gleb E. Yakubov, Michael J. Gidley, Francisco Vilaplana
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-16 (2020)
Hemicelluloses are an essential constituent of plant cell walls, but the individual biomechanical roles remain elusive. Here the authors report on the interaction of wood hemicellulose with bacterial cellulose during deposition and explore the result
Externí odkaz:
https://doaj.org/article/f83ae732e5424fc29155544b24ef7974
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
Publikováno v:
Trends in Food Science & Technology. 135:93-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3a04114cbfe5a811d039eeb25f25186
https://doi.org/10.1016/j.tifs.2023.03.017
https://doi.org/10.1016/j.tifs.2023.03.017
Functional Genomic Validation of the Roles of Soluble Starch Synthase IIa in Japonica Rice Endosperm
Autor:
Vito M. Butardo Jr., Jixun Luo, Zhongyi Li, Michael J. Gidley, Anthony R. Bird, Ian J. Tetlow, Melissa Fitzgerald, Stephen A. Jobling, Sadequr Rahman
Publikováno v:
Frontiers in Genetics, Vol 11 (2020)
The enzyme starch synthase IIa (SSIIa) in cereals has catalytic and regulatory roles during the synthesis of amylopectin that influences the functional properties of the grain. Rice endosperm SSIIa is more active in indica accessions compared to japo
Externí odkaz:
https://doaj.org/article/3c04a6bd019a4f1f981d6de30f1a9286
Publikováno v:
Foods, Vol 11, Iss 5, p 711 (2022)
The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that w
Externí odkaz:
https://doaj.org/article/53c9c5742d384f8b9e49bf4b9dc0a0e4
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 283-292 (2017)
The ability of phenolic compounds to bind to dietary polysaccharides such as starch and plant cell wall components impacts their nutritional value. Here, we report interactions between potato cells and three different phenolic compounds (+)-catechin,
Externí odkaz:
https://doaj.org/article/2d1d1b1a6f734512bc64cca3268c5328
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