Wiley
0027-769X
1521-3803
Cơ quản chủ quản: N/A
Lĩnh vực:
Các bài báo tiêu biểu
Effect of fructo‐oligosaccharides on intestinal microfloraAbstract Fructo‐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, peptostreptoco... ... hiện toàn bộ
Tập 31 Số 5-6 - Trang 427-436 - 1987
Plant foods in the management of Diabetes mellitus: Vegetables as potential hypoglycaemic agentsAbstract Vegetables 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 carr... ... hiện toàn bộ
Tập 41 Số 2 - Trang 68-74 - 1997
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 periodsAbstract Four 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. ... hiện toàn bộ
Tập 47 Số 1 - Trang 6-10 - 2003
Die Verteilung der freien und veresterten Carboxylgruppen im Pektinmolekül nach Einwirkung von Pektinesterase aus Aspergillus niger und OrangenAbstract Durch 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... ... hiện toàn bộ
Tập 29 Số 1 - Trang 75-85 - 1985
The physiological role of copper and the problems of copper nutritional deficiencyAbstract The 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 ... ... hiện toàn bộ
Tập 32 Số 8 - Trang 755-765 - 1988
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 barleyAbstract Kernels 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 a... ... hiện toàn bộ
Tập 25 Số 7 - Trang 625-629 - 1981
On protein functional properties and the methods of their control. Part I. On the concept of protein functional propertiesAbstract In 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 ...
Tập 25 Số 3 - Trang 231-239 - 1981
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 systemsAbstract In 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‐formi... ... hiện toàn bộ
Tập 25 Số 9 - Trang 817-823 - 1981