Functional food properties of non-digestable oligosaccharides
نویسندگان
چکیده
منابع مشابه
Soybean oligosaccharides. Potential as new ingredients in functional food.
The effects of maturity degree and culture type on oligosaccharide content were studied in soybean seed, a rich source of non-digestible galactooligosaccharides (GOS). Therefore, two commercial cultivars of yellow soybeans (ripe seeds) and two of green soybeans (unripe seeds) were chosen. One yellow and one green soybean seed were from intensive culture, while one yellow and one green soybean s...
متن کاملEffect of Some Oligosaccharides on Functional Properties of Wheat Starch
Purpose: To investigate the effects of oligosaccharides on the functional properties of wheat starch. Methods: The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed. Results: Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retr...
متن کاملFunctional Properties of Soybean Food Ingredients in Food Systems
The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...
متن کاملNon-digestible Oligosaccharides: Anti-adherence and Other Biological Properties
...................................................................................96 Background...............................................................................97 Materials and Methods..................................................................99 Results....................................................................................102 Discussion...........................
متن کاملIntegration of Non-Functional Properties in Containers
Designers and developers try to build stable and multi-domain software components while the software infrastructure they use keeps evolving and thus being heterogeneous. This can be called “the business and technical life cycles mismatch”. The paper shows where and why middleware technologies fail to solve the business and technical life cycles mismatch. Then it demonstrates that lots of the ni...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1999
ISSN: 0007-1145,1475-2662
DOI: 10.1017/s0007114599001166