نتایج جستجو برای: 100%) and inulin (0

تعداد نتایج: 17025531  

Journal: :علوم و صنایع غذایی ایران 0
نسا غیبی دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری زینب رفتنی امیری دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری محمدرضا کسائی دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...

Journal: :Health promotion perspectives 2012
Aziz Homayouni Rad Zohre Delshadian Seyed Rafi Arefhosseini Beitollah Alipour Mohammad Asghari Jafarabadi

BACKGROUND The aim of this study was to assess physical properties of dietetic chocolate milk produced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin can also participate in enhancing textural properties of beverages. Therefore, this novel food will be useful for all people especially for diabetics. METHODS This study was carried out in Quality Control La...

Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as ...

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted f...

Journal: :The British journal of nutrition 2012
Karine de Cássia Freitas Olga Maria Silvério Amancio Mauro Batista de Morais

Considering the high frequency of anaemia due to Fe deficiency, it is important to evaluate the effects of prebiotics on the absorption of Fe. The aim of the present study was to evaluate the effects of high-performance (HP) inulin, oligofructose and synergy1 during recovery from anaemia in rats through the intestinal absorption of Fe, food intake, body growth, caecal pH and weight of the intes...

2014
Karwan Yassen Kareem Foo Hooi Ling Loh Teck Chwen Ooi May Foong Samsudin Anjas Asmara

BACKGROUND The present study aimed to determine the inhibitory activity of postbiotic produced by L. plantarum using reconstituted media supplemented with different levels of inulin and to select the best combination based on the modified inhibitory activity (MAU/mL) against pathogens. METHODS Postbiotics were produced by 6 strains of L. plantarum (RG11, RG14, RI11, UL4, TL1 and RS5) using re...

2009

A study was done on the feasibility of inulin, a fructooligosaccharides with the health benefits of prebiotic, as partial sugar replacer in “kaya” by investigating the effects of different substitution levels (0%; control, 10%, 30% and 50%) on the sensory properties. The samples were investigated by 10 descriptive panelists for colour, sweetness, smoothness, firmness, adhesiveness and spreadabi...

Journal: :Tissue engineering 1999
J A Krohn A R Baker J L Long R L Fournier J P Byers

A radioactive tracer technique was used to evaluate the in vivo mass transfer properties of a tissue engineered bioartificial organ. To obtain these measurements, bioartificial organs were first implanted in ten rats and allowed to vascularize for 4 weeks. After vascularization, radioactive inulin was placed within the cell chamber of the device. Following the addition of tracer, blood samples ...

2018
Fereshteh Alaei Mohammad Hojjatoleslamy Seyyed Majid Hashemi Dehkordi

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After prep...

Journal: :Clinical chemistry 2003
Lyonne K van Rossum Ron A A Mathot Karlien Cransberg Arnold G Vulto

BACKGROUND Glomerular filtration rate in patients can be determined by estimating the plasma clearance of inulin with the single-injection method. In this method, a single bolus injection of inulin is administered and several blood samples are collected. For practical and convenient application of this method in children, it is important that a minimal number of samples are drawn. The aim of th...

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