منابع مشابه
Safety assessment of AGPC as a food ingredient.
α-Glycerylphosphorylcholine (AGPC) is a semi-synthetic derivative of lecithin. Following oral administration, it is converted to phosphatidylcholine, a metabolically active form of choline that is able to reach cholinergic synaptic endings where it increases acetylcholine synthesis and release. A series of studies were conducted to demonstrate the safety of AGPC. The oral LD50 was equal to or g...
متن کاملPhytosterol: A Functional Ingredient in Food
165 Sterols are organic compounds, widely distributed in nature. Sterols are essential structural components of eukaryotic cell membranes, where they regulate membrane fluidity and permeability as well as membrane-associated metabolic processes. They occur naturally in animals, plants and fungi. Sterols of animals are called zoosterols. The most familiar type of animal sterol is cholesterol. Th...
متن کاملFermented Brown Rice Flour as Functional Food Ingredient
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...
متن کاملBamboo: A Prospective Ingredient for Functional Food and Nutraceuticals
Bamboo is a multi-utility plant being used as a building material, for industrial purposes, as a food source and a versatile raw material for various products. In recent times, it is gaining importance for its health benefits and is emerging as a potential ingredient for modern functional foods and nutraceuticals. The leaves possess antioxidant properties due to the presence of phenolic compoun...
متن کاملAnalysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient.
This research focuses on the analysis of mixtures of free phytosterols (FPSs) with fully hydrogenated soybean oil (FHSO):soybean oil (SO) mixtures as a potential zero-trans substitute for various types of shortenings. Oil binding capacity as well as the thermal, rheological and structural properties of FHSO:SO blends containing 0, 20 and 25wt.% β-sitosterol or stigmasterol were investigated in ...
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: Journal of Dairy Science
سال: 1971
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(71)86008-3