Zobrazeno 1 - 5
of 5
pro vyhledávání: '"R. N. Tharanathan"'
Publikováno v:
International journal of food sciences and nutrition. 55(5)
The effect of processing of legumes on resistant starch formation, its rate of fermentation and the production of short chain fatty acids under in vitro and in vivo systems was assessed. The content of resistant starch in pressure-cooked Bengal gram,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfaac3c8e53fb4bc5e49f5f2dfde0b6c
https://pubmed.ncbi.nlm.nih.gov/15545048
https://pubmed.ncbi.nlm.nih.gov/15545048
Publikováno v:
European Food Research & Technology; May2004, Vol. 218 Issue 6, p563-567, 5p
Publikováno v:
Starch - Stärke. 35:261-265
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc31248343819746920eec667be441d0
https://doi.org/10.1002/star.19830350802
https://doi.org/10.1002/star.19830350802
Autor:
R N Tharanathan, H Mayer
Publikováno v:
The Biochemical journal. 171(2)
An attempt was made to localize a number of O-methyl sugars in lipopolysaccharides and antigenic polysaccharides isolated from photosynthetic bacteria and from cyano-bacteria. Methylation analysis with [2H3]methyl iodide as methylating agent was the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c981678f1be5fef65f6bc551eab9a85
https://pubmed.ncbi.nlm.nih.gov/418776
https://pubmed.ncbi.nlm.nih.gov/418776
Publikováno v:
Journal of the science of food and agriculture. 26(6)
The proximate composition of defatted edible groundnut flour, processed and unprocessed, has been determined. The flour contains about 38% total carbohydrates of which oligosaccharides account for 18%, starch 12.5%, hemicelluloses A and B 0.5 and 3.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c969efee39687ebf1dd6df53c7b454d
https://pubmed.ncbi.nlm.nih.gov/1160361
https://pubmed.ncbi.nlm.nih.gov/1160361