Wiley
0027-769X
1521-3803
Cơ quản chủ quản: N/A
Các bài báo tiêu biểu
Effect of fructo‐oligosaccharides on intestinal microflora
Tập 31 Số 5-6 - Trang 427-436 - 1987
AbstractFructo‐oligosaccharides are widely distributed in plants such as onions,
asparagus, wheat etc., and obtained from sucrose by the action of
fructosyltransferase. They are not hydrolyzed by human digestive enzymes, but
are utilized by intestinal bacteria such as bifidobacteria. Bacteroides fragilis
group, peptostreptococci and klebsiellae. In the experiment with 23 patients (73
± 9 years old...
Plant foods in the management of Diabetes mellitus: Vegetables as potential hypoglycaemic agents
Tập 41 Số 2 - Trang 68-74 - 1997
AbstractVegetables are among the numerous plant adjuncts tried for the treatment
of diabetes mellitus. A few vegetables that are commonly consumed in India have
been claimed to possess antidiabetic potency. In recent years, there has been a
renewed interest to screen such plant food materials, for a possible beneficial
use. Considerable amount of work has been carried out in this regard with bitte...
Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil
Tập 43 Số 6 - Trang 385-391 - 1999
Mycotoxin production in wheat grains by different Aspergilli in relation to different relative humidities and storage periods
Tập 47 Số 1 - Trang 6-10 - 2003
AbstractFour different Aspergilli (Aspergillus oryzae, A. parasiticus, A.
terreus and A. versicolor) were grown on wheat grains under different degrees of
relative humidity 14, 50, 74, 80 and 90%. Samples of wheat grains were taken
monthly for a period of six months and examined for mycotoxin production. A.
oryzae was found to produce aflatoxins B1, B2, zearalenone, DON and T‐2 toxins
under elevat...
Die Verteilung der freien und veresterten Carboxylgruppen im Pektinmolekül nach Einwirkung von Pektinesterase aus Aspergillus niger und Orangen
Tập 29 Số 1 - Trang 75-85 - 1985
AbstractDurch Einwirkung von Pektinesterase (PE) aus Aspergillus niger und
Orangen sowie von Alkalilauge werden aus zu 95% verestertem Citrus‐ und
Apfelpektin Präparatserien mit Veresterungsgraden zwischen 35 und 77%
hergestellt. An diesen partiell entesterten Pektinen wird die Art der Verteilung
der freien und veresterten Carboxylgruppen aus den Aktivitätskoeffizienten γCa2+
der Calciumgegenionen...
The physiological role of copper and the problems of copper nutritional deficiency
Tập 32 Số 8 - Trang 755-765 - 1988
AbstractThe paper deals with recent achievements concerning the physiological
role of copper in the human organism. The problem of copper supplementation of
the human diet is discussed. An outlook is given on the contemporary theories
referring to the role of copper in nutrition. Special attention has been paid to
the copper containing enzymes and copper‐dependent enzymes as well as to the
problem...
Interaction of linear and branched polysaccharides in starch gelling
Tập 30 Số 10 - Trang 1047-1049 - 1986
Mycotoxins in cereal grain. Part III. Production of ochratoxin A in different varieties of wheat, rye and barley
Tập 25 Số 7 - Trang 625-629 - 1981
AbstractKernels of several varieties of wheat, rye and barley were found to have
different resistance to fungi attack and ochratoxin A production, particularly
in first step of fungus development on kernels. Zinc was stated to be a limiting
factor of ochratoxin production. Viable sound kernels were very resistant
against fungi. Dead (e.g. autoclaved) kernels were attacked by fungus very
quickly. V...
On protein functional properties and the methods of their control. Part I. On the concept of protein functional properties
Tập 25 Số 3 - Trang 231-239 - 1981
AbstractIn the present review the functional properties of proteins (PFP) are
discussed from the standpoint of ihe classification of protein processing
techniques suggested by the authors. The PFP conception is clarified on the
bases of model systems. The results of the studies developed at the USSR Academy
of Sciences Institute of Organoelement Compounds are used for discussion.
On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel‐forming systems
Tập 25 Số 9 - Trang 817-823 - 1981
AbstractIn the review the advantages of the physico‐chemical methods of control
of functional properties of proteins are shown. Examples of protein functional
properties control through the production of protein complexes with acid
polysaccharides, as well as of functional properties control in the gel‐forming
systems on the account of combinations of the gel‐forming agents and the
production of c...