Inulin
Mostrando 13-24 de 352 artigos, teses e dissertações.
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13. Inulin Induces IL-10 Secretion and Increased FOXP3 Gene Expression in Human Peripheral Blood Mononuclear Cells
ABSTRACT Inulin is an effective prebiotic and its potential in modulating systemic immunity have been proposed. A subpopulation of T cells, named T regulatory cells (Tregs), expressing the Forkhead boxP3 transcription factor are key mediators of peripheral tolerance and suppress undesirable immune responses. These Tregs can be induced by cytokine transformin
Braz. arch. biol. technol.. Publicado em: 29/10/2018
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14. Performance of low-fat beef burger with added soluble and insoluble dietary fibers
Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the c
Food Sci. Technol. Publicado em: 11/06/2018
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15. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and vi
Braz. J. Microbiol.. Publicado em: 2018-06
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16. Artichoke edible parts are hepatoprotective as commercial leaf preparation
ABSTRACT Chemical profile analyses of artichoke (Cynara scolymus L., Asteraceae) edible parts (fleshy receptacle, inner bracts) as well as roots are compared with the commercially usable leaf extract using HPLC-DAD-ESI-MS via chlorogenicacid as a marker. Overall polyphenolic constituents demonstrated by means of LC/MS profiling. The nutritional values and in
Rev. bras. farmacogn.. Publicado em: 2018-04
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17. Fructan dynamics in the underground organs of Chresta exsucca (Asteraceae), a dry season flowering species
ABSTRACT Climatic seasonality has an influence on the phenology of native Cerrado plants. Herbs and subshrubs tend to flower in the rainy season, although some species of these habits flower in the dry season. Reserve carbohydrates, stored in the underground organs, are used to support phases of high energy-demand, but also may protect plants from damage dur
Acta Bot. Bras.. Publicado em: 06/11/2017
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18. Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci
Abstract Host microbiome and metabolome are associated with the incidence of colorectal cancer (CC), one of the major health problems in developed countries. The pro and prebiotic supplementation helps to improve the host health. Inulin is one such prebiotic used for the enhancement of naïve probiotic bacterial population. This paper explains the impact of
Food Sci. Technol. Publicado em: 29/05/2017
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19. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
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20. Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axial
Food Sci. Technol. Publicado em: 25/08/2016
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21. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increas
Food Sci. Technol. Publicado em: 14/07/2016
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22. Production of Inulinase by Free and Immobilized Cells of Penicillium funiculosum p.36
The aim of this work was to optimize the growth conditions and continuous production of the enzyme using free and immobilized cells of inulinase by Penicillium funiculosum. The highest yield of enzyme (163.5U/mL) was obtained when the culture was incubated at 27oC and 200 rpm for 96h in a fermentation medium containing both inulin and peptone as sole carbon
Braz. arch. biol. technol.. Publicado em: 2015-08
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23. Fat reduction in the formulation of frankfurter sausages using inulin and pectin
The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low
Food Sci. Technol. Publicado em: 2015-03
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24. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein we
Food Sci. Technol. Publicado em: 2015-03