Natural polysaccharides: Chemical properties and application in pharmaceutical formulations
M Tudu, A Samanta - European Polymer Journal, 2023 - Elsevier
Natural polysaccharides have an important role in pharmaceutical industries and are
considered a huge source and importance. Polysaccharides are biopolymers characterized …
considered a huge source and importance. Polysaccharides are biopolymers characterized …
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry-A review
Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough …
Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …
experiencing a revival in bread production at the household, artisanal, and the industrial …
[HTML][HTML] Metabolic pathway of Cr (VI) reduction by bacteria: a review
Heavy metal wastes, particularly hexavalent chromium [Cr (VI)], are generated from
anthropogenic activities, and their increasing abundance has been a research concern due …
anthropogenic activities, and their increasing abundance has been a research concern due …
Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water …
F Zeng, Z Hu, Y Yang, Z Jin, A Jiao - International Journal of Biological …, 2024 - Elsevier
Whole wheat bread has high nutritional value but is characterized by inferior quality and a
high glycemic index. Studies have shown that adding β-glucans and protein can improve …
high glycemic index. Studies have shown that adding β-glucans and protein can improve …
[HTML][HTML] Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour,
and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that …
and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that …
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
S Ma, Z Wang, X Tian, B Sun, J Huang, J Yan, Q Bao… - Food Chemistry, 2022 - Elsevier
A synergistic fermentation system was constructed using single strains of Lactobacillus
plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing …
plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing …
[HTML][HTML] Influences of four processing methods on main nutritional components of foxtail millet: A review
T Yang, S Ma, J Liu, B Sun, X Wang - Grain & Oil Science and Technology, 2022 - Elsevier
Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary
fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail …
fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail …
[HTML][HTML] An updated view of acrylamide in cereal products
Cereal products are one of the main sources contributing to the exposure to acrylamide and,
therefore, it is important to control its occurrence to reduce the dietary exposure and risk on …
therefore, it is important to control its occurrence to reduce the dietary exposure and risk on …