Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Ummiti J S Prasada Rao"'
Publikováno v:
Journal of Physiology and Biochemistry. 73:539-550
Glycosaminoglycans (GAGs) play an important role in lipoprotein metabolism. In liver, it facilitates the uptake of remnants through receptor-independent endocytosis. However, changes in liver GAGs during diet-induced hypercholesterolemia with normal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bb8111be0e8cb97fe40e2436718ff63
https://doi.org/10.1007/s13105-017-0583-z
https://doi.org/10.1007/s13105-017-0583-z
Publikováno v:
Journal of the Science of Food and Agriculture. 97:3249-3260
BACKGROUND: Peroxidase activity was increased during germination of green gram and such an increasemay have benefits in many physiological processes. The present study aimed to investigate the optimum conditions for the extraction, purification and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d52670c31d28ef275539073a1b0d4f0
https://doi.org/10.1002/jsfa.8173
https://doi.org/10.1002/jsfa.8173
Publikováno v:
Journal of the Science of Food and Agriculture. 96:4973-4983
BACKGROUND Persistent hyperglycaemia causes increased advanced glycation end products (AGEs), which contribute to the pathogenesis of diabetic complication. Therefore, effect of black gram milled by-product (BGBP) extract on inhibition of AGE formati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7168b9da7a34cba8c86e1c5808b032c1
https://doi.org/10.1002/jsfa.7980
https://doi.org/10.1002/jsfa.7980
Autor:
Paramahans V. Salimath, Mahendranath Gondi, Shaik Akbar Basha, Jamuna J. Bhaskar, Ummiti J S Prasada Rao
Publikováno v:
Journal of the Science of Food and Agriculture. 95:991-999
BACKGROUND: In the present study, the composition of mango peel powder (MPP) collected fromthe mango pulp industrywas determined and the effect ofMPP on ameliorating diabetes and its associated complications was studied. RESULTS: Mango peel was rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e07206e8280beabf39034377221fc56
https://doi.org/10.1002/jsfa.6778
https://doi.org/10.1002/jsfa.6778
Publikováno v:
Food and Nutrition Sciences. :884-892
Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbbb808a10799064170943d5022d8861
https://doi.org/10.4236/fns.2013.49116
https://doi.org/10.4236/fns.2013.49116
Publikováno v:
Journal of the Science of Food and Agriculture. 92:764-771
BACKGROUND: Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c31c5b06efea8cb6a58deacb7ad2ca5e
https://doi.org/10.1002/jsfa.4640
https://doi.org/10.1002/jsfa.4640
Autor:
Paramahans V. Salimath, K.S.J. Rao, Vasudevaraju Padmaraju, Ummiti J S Prasada Rao, Jamuna J. Bhaskar
Publikováno v:
Journal of Alzheimer's Disease. 24:211-221
Parkinson's disease (PD) is a neurodegenerative disease with multiple etiologies. Advanced glycation end products (AGEs) accumulate in the aging brain and could be one of the reasons for age-related diseases like PD. Oxidative stress also leads to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efcd6ccc77ee61c4293b0fd4a636b17c
https://doi.org/10.3233/jad-2011-101965
https://doi.org/10.3233/jad-2011-101965
Publikováno v:
European Food Research and Technology. 225:463-471
Eight Indian wheat varieties grown at a single geographical location were evaluated for protein quantity and quality, rheological properties, activities of peroxidase and polyphenol oxidase (catechol oxidase), and their influence on chapatti quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3acba246f35ce84cbcc8a14b5da985e3
https://doi.org/10.1007/s00217-006-0441-7
https://doi.org/10.1007/s00217-006-0441-7
Publikováno v:
Journal of the Science of Food and Agriculture. 83:225-231
In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eeeb88423e9b23ce20265bafb5c0c28
https://doi.org/10.1002/jsfa.1297
https://doi.org/10.1002/jsfa.1297
Publikováno v:
Journal of Food Processing and Preservation. 41:e13273
Germinated green gram seeds are widely consumed in the world. During germination, significant volume of exudate is wasted. Total polyphenol, flavonoid and anthocyanin contents in exudate were 80.8 mg GAE/g, 52.42 mg CAE/g and 15.23 mg/g (dw), respect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56dbd6e65b1fd68893a2263ba09f4a9d
https://doi.org/10.1111/jfpp.13273
https://doi.org/10.1111/jfpp.13273