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Showing 1-15 of 15 resultados for "


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Seul Lee et al.
Carbohydrate polymers, 169, 33-40 (2017-05-16)
The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing in Korea (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice...
Derong Lin et al.
Journal of food science and technology, 57(11), 4247-4256 (2020-10-20)
The present study was conducted to evaluate the anti-hyperlipidemia ability of the dietary fiber extracted from okara in mice fed a high cholesterol diet. The dietary fiber was extracted from okara by combining fermentation with dynamic high-pressure microfluidization. An animal...
M C Peixoto et al.
Journal of animal physiology and animal nutrition, 102(1), e111-e121 (2017-04-27)
The effects of resistant starch (RS) intake on nutrient digestibility, microbial fermentation products, faecal IgA, faecal pH, and histological features of the intestinal mucosa of old dogs were evaluated. The same formulation was extruded in two different conditions: one to...
Yong Zhuo et al.
Journal of animal science and biotechnology, 11, 47-47 (2020-05-20)
This study aimed to investigate the impacts of guar gum and cellulose as the source of dietary fiber during gestation on the reproductive performance of sows. A total of 210 sows (parities 3-6) were randomly allocated into six diets (n = 35)...
Hugo M Oliveira et al.
Ultrasonics sonochemistry, 49, 128-136 (2018-08-14)
The present report studied the role of ultrasound (US) energy in the amyloglucosidase-based starch hydrolysis using two complementary approaches: (i) in the activity of six commercially-available amyloglucosidases (using soluble starch as substrate), and (ii) in the hydrolysis of four pure...
Sonia G Sáyago-Ayerdi et al.
Food research international (Ottawa, Ont.), 118, 89-95 (2019-03-23)
Mango (Mangifera indica L.) peel (MP), is a by-product from the industrial processing to obtain juices and concentrates, and is rich in polyphenols and dietary fiber (DF). DF content of dried MP is about 40%. The aim of this study...
Nani Ratnaningsih et al.
International journal of biological macromolecules, 142, 191-200 (2019-09-16)
Recently, legumes starch were studied extensively due to high amylose and resistant starch contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling cycles (single, triple, five) on the physicochemical properties, in vitro starch digestibility, and estimated glycemic...
Wilbert Gutiérrez-Sarmiento et al.
Nutrients, 12(3) (2020-03-07)
Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for...
Chae Eun Lee et al.
Food science and biotechnology, 29(12), 1695-1703 (2020-12-08)
To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were...
Laura Domínguez Díaz et al.
Nutrients, 12(5) (2020-05-18)
In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to numerous claims derived from the...
Lisete Paiva et al.
Marine drugs, 16(8) (2018-07-28)
This study evaluates, for the first time, the seasonal (winter and summer) and geographical (São Miguel⁻SMG and Santa Maria⁻SMA Islands) variability of Fucus spiralis (Fs) biochemical composition (dry weight basis) and antioxidant properties. Protein and carbohydrates presented higher values in...
Yi-Xuan Li et al.
Food chemistry, 242, 389-394 (2017-10-19)
The thermal and oxidative stability of alpha-lipoic acid (ALA) in aqueous dispersions containing beta-cyclodextrin (CD), native high amylose (HA) and octenylsuccinylated high amylose (OS) starches (0.1% ALA and 1.0% CD or starch solids) were compared. Both native and modified starches...
Zhen Ma et al.
Food chemistry, 263, 163-170 (2018-05-23)
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group...
Lisete Paiva et al.
Journal of food science, 82(7), 1757-1764 (2017-06-18)
This study presents information on the biochemical composition (dry weight basis), nutritional aspects, and angiotensin I-converting enzyme (ACE) inhibitory properties of selected macroalgae (Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea) from Azores. Moisture content was very high (83.2%...
Su-Yeon You et al.
International journal of biological macromolecules, 82, 863-870 (2015-11-20)
The in vitro digestibility as well as the molecular and crystalline structures of waxy rice starches isolated from brown rice, germinated brown rice (GBR), ultrasonicated GBR, and heat-moisture treated GBR were investigated. The germinated brown rice starch (GBRS) had a...