نتایج جستجو برای: high methoxyl pectin

تعداد نتایج: 2062986  

Journal: :The British journal of nutrition 1981
N G Asp H G Bauer P Nilsson-Ehle M Nyman R Oste

1. Five groups of male Sprague Dawley rats were given for 6 months a diet with high protein and fat contents but a very low dietary fibre content (group B), and this diet mixed with (g/kg) 50 low-methoxyl pectin (group L), 50 high-methoxyl pectin (group H), 50 guar gum (group G) and 200 wheat bran (group WB, corresponding to 100 wheat fibre) respectively. 2. The weight increment was significant...

2013
Mariana-Atena Poiana Melania-Florina Munteanu Despina-Maria Bordean Ramona Gligor Ersilia Alexa

BACKGROUND In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree o...

2002
D. CONSTENLA J. E. LOZANO

−− Pectins are polysaccharides that act as a cellular binder in the peel of many different fruits and vegetables. An important feature of pectins is the esterification of the galacturonic acid residues with methanol. The degree of methylation is defined as the number of moles of methanol per 100 moles of galacturonic acid. The objective of the present work was to study the acid demethylation of...

2016
Mohamed Yassine Sayah Rachida Chabir Hamid Benyahia Youssef Rodi Kandri Fouad Ouazzani Chahdi Hanan Touzani Faouzi Errachidi

Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction c...

2016
Yiwei Liu Wajira S. Ratnayake

Microparticles were prepared, using granular starch and pectin, for encapsulation of ascorbic acid. Three types of starch, 50% amylose corn starch, 70% amylose corn starch and type 4 resistant starch (RS4) were used in combination with high methoxyl pectin at selected ratios (2:1, 1:1, and 1:2). Microparticles were prepared by spray drying using a two-fluid nozzle. Particle size distributions w...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. mazaheri tehrani t. yasamini farimani

the consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. in this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (ts). high methoxyl pectin was...

2005
M. Dobies S. Jurga

The H NMR relaxometry in combination with water proton spin–spin relaxation time measurements and rheometry have been applied to study the ionic gelation of 1% w/w aqueous low methoxyl pectin solution induced by divalent Ca cations from a calcium chloride solution. The model-free approach to the analysis of H NMR relaxometry data has been used to separate the information on the static (β) and d...

Journal: :The British journal of nutrition 1985
M Nyman N G Asp

1. The fermentative breakdown of one resistant type of dietary fibre (wheat bran) and one easily-fermented fibre (low-methoxyl pectin) was studied with respect to the length of the adaptation period and fibre level in the diet. The breakdown of the resistant fibre was also studied regarding the protein level in the diet and particle size of the fibre. 2. Prolongation of the adaptation period fr...

2018
Tomohiro Kagawa Naoyuki Endo Goro Ebisu Ippei Yamaoka

This study has the following aims: (1) to confirm a methodology for a fecal indocyanine green (ICG) imaging test for measuring gastro-intestinal transit time (GITT); and (2) to compare GITT in mice given a liquid diet in which viscosity increases under acidic conditions to that in mice given stable liquid diets with comparable viscosity or regular chow. To address Aim 1, mice received ICG orall...

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