Zobrazeno 1 - 10
of 1 551
pro vyhledávání: '"Starch hydrolysis"'
Autor:
Zhen Wang, Luyang Wang
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 124-132 (2024)
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of cereals, biotransformation of nutrients occurs, res
Externí odkaz:
https://doaj.org/article/c1f7ae700f5f4f12b82c94a6c6480450
Autor:
Nurfatini Radzlin, Mohd Shukuri Mohamad Ali, Kian Mau Goh, Amira Suriaty Yaakop, Iffah Izzati Zakaria, Ummirul Mukminin Kahar
Publikováno v:
AMB Express, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract α-Amylase plays a crucial role in the industrial degradation of starch. The genus Jeotgalibacillus of the underexplored marine bacteria family Caryophanaceae has not been investigated in terms of α-amylase production. Herein, we report the
Externí odkaz:
https://doaj.org/article/69888aad79a84bf498ec60e655b3e9a0
Autor:
Xiufa HU, Yanmei CHEN, Xiling ZHANG, Chenqi GU, Man LI, Yangyang NING, Weichao GUAN, Chanmin ZHENG, Mingyang DONG, Die HU, Qingyu YANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 121-127 (2024)
To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans, the scanning electron microscopy, infrared spectroscopy analysis, X-ray diffraction and other methods were used to analyze th
Externí odkaz:
https://doaj.org/article/a5a546c065c24efeb126e51975972cee
Autor:
Tigran Soghomonyan, Artur Hambardzumyan, Anna Mkhitaryan, Lev Khoyetsyan, Marina Paronyan, Marieta Izmailyan, Marina Kinosyan, Valeri Bagiyan, Vahe Ghochikyan, Hovik Panosyan, Ani Paloyan
Publikováno v:
Fermentation, Vol 10, Iss 11, p 547 (2024)
The production of recombinant enzymes, primarily used for obtaining pure and functional target molecules, holds significant importance in modern biotechnology. This study aimed to obtain and characterize recombinant, extracellularly expressed α-amyl
Externí odkaz:
https://doaj.org/article/4fb9a8db807c462da7e9066a36fb5843
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106252- (2024)
Long-term consumption of high-GI (glycemic index) foods can increase insulin resistance and increase the risk of diabetes. The annual production of okara, which is rich in dietary fiber and regulates postprandial glycemic response, is huge. The recon
Externí odkaz:
https://doaj.org/article/a6ad86f6e82946e48804979d6b5141e5
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100718- (2024)
Amaranth has received widespread interest as a high-quality source of nutrition. This study examined changes in starch hydrolysis and antioxidant activity of intact or slurry of amaranth grains, which were cooked with different methods, such as boile
Externí odkaz:
https://doaj.org/article/8068598d71d7421ca343863e3eae041d
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100636- (2024)
The processing techniques on millets have a significant impact on the nutritional and functional qualities of millets, especially their glycemic behavior is often overlooked. Therefore, this work aims to serve as a resource covering the state-of-the-
Externí odkaz:
https://doaj.org/article/ec8586777ef44a4ea8497edce5468e6e
Publikováno v:
Foods, Vol 13, Iss 18, p 2881 (2024)
This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-t
Externí odkaz:
https://doaj.org/article/9a74f48dfe4c406f8d8c6eed07a44a66
Publikováno v:
Foods, Vol 13, Iss 17, p 2854 (2024)
The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg)
Externí odkaz:
https://doaj.org/article/a5676572b8ed44c9b8c214f70747a31b
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