相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The alkaline extraction efficiency of bamboo cell walls is related to their structural differences on both anatomical and molecular level
Jiawei Zhu et al.
INDUSTRIAL CROPS AND PRODUCTS (2022)
Biotransformation of sucrose rich Maple syrups into fructooligosaccharides, oligolevans and levans using levansucrase biocatalyst: Bioprocess optimization and prebiotic activity assessment
S. Karboune et al.
FOOD CHEMISTRY (2022)
Fermentation of prebiotics by human colonic microbiotain vitroand short-chain fatty acids production: a critical review
T. J. Ashaolu et al.
JOURNAL OF APPLIED MICROBIOLOGY (2021)
Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity
Yu Chengxiao et al.
CARBOHYDRATE POLYMERS (2021)
Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace
Eugenio Spadoni Andreani et al.
CARBOHYDRATE POLYMERS (2021)
Multi-strain probiotics: Functions, effectiveness and formulations for aquaculture applications
Puvaneswari Puvanasundram et al.
AQUACULTURE REPORTS (2021)
Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities
Iliya D. Kwoji et al.
BIOLOGY-BASEL (2021)
Feruloylation of polysaccharides from cranberry and characterization of their prebiotic properties
Eugenio Spadoni Andreani et al.
FOOD BIOSCIENCE (2021)
Apple polysaccharide could promote the growth of Bifidobacterium longum
Yuhua Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
An evaluation of the prebiotic potential of microbial levans from Erwinia sp. 10119
Chenxi Liu et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome
Paulina Markowiak-Kopec et al.
NUTRIENTS (2020)
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda et al.
NUTRIENTS (2020)
Comparison of enzymatic and microwave-assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace
Eugenio Spadoni Andreani et al.
JOURNAL OF FOOD SCIENCE (2020)
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties
A. C. Mellinas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors
Giorgio Grillo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi®)
Alvaro Ferreira-Lazarte et al.
CARBOHYDRATE POLYMERS (2019)
Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro
Nadja Larsen et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
Jinhee Choi et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2019)
A lab-scale model system for cocoa bean fermentation
Edwina Romanens et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk
Carolina Hernandez-Hernandeza et al.
FOOD CHEMISTRY (2018)
Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips
Min Xiao et al.
JOURNAL OF FOOD QUALITY (2018)
Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia
Baizura Aya Putri Agus et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Modulation of gut microbiota from obese individuals by in vitro fermentation of citrus pectin in combination with Bifidobacterium longum BB-46
Fernanda Bianchi et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro
Nur 'Ain Najwa Mohd Nor et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Ultrasound assisted extraction of polysaccharides from mushroom by-products
Ingrid Aguilo-Aguayo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria
Jean Guy LeBlanc et al.
MICROBIAL CELL FACTORIES (2017)
Comparative Assessment of the Prebiotic Activity of Some Pectin Polysaccharides
Zh I. Islamova et al.
PHARMACEUTICAL CHEMISTRY JOURNAL (2017)
Cocoa shell and its compounds: Applications in the food industry
Dayane C. G. Okiyama et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Enhancement of Short Chain Fatty Acid Production by Co-cultures of Probiotics Fermentation with Pearl Millet (Pennisetum glaucum) Fibre Fractions
Umar Farooq et al.
JOURNAL OF PURE AND APPLIED MICROBIOLOGY (2017)
Inulin: Properties, health benefits and food applications
Muhammad Shoaib et al.
CARBOHYDRATE POLYMERS (2016)
Intermolecular binding of blueberry pectin-rich fractions and anthocyanin
Z. Lin et al.
FOOD CHEMISTRY (2016)
Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates
Aleksandra Vojvodic et al.
FOOD RESEARCH INTERNATIONAL (2016)
An L-Fucose Operon in the Probiotic Lactobacillus rhamnosus GG Is Involved in Adaptation to Gastrointestinal Conditions
Jimmy E. Becerra et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)
Cell-wall properties contributing to improved deconstruction by alkaline pre-treatment and enzymatic hydrolysis in diverse maize (Zea mays L.) lines
Muyang Li et al.
JOURNAL OF EXPERIMENTAL BOTANY (2015)
Screening of lactic acid bacteria for their potential as microbial cell factories for bioconversion of lignocellulosic feedstocks
Anna Monika Boguta et al.
MICROBIAL CELL FACTORIES (2014)
In vitro characterization of the impact of selected dietary fibers on fecal microbiota composition and short chain fatty acid production
Junyi Yang et al.
ANAEROBE (2013)
Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall
Nastaran Khodaei et al.
FOOD CHEMISTRY (2013)
Fiber and Prebiotics: Mechanisms and Health Benefits
Joanne Slavin
NUTRIENTS (2013)
Analysis of the Lactobacillus casei supragenome and its influence in species evolution and lifestyle adaptation
Jeff R. Broadbent et al.
BMC GENOMICS (2012)
Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
R. Martinez et al.
FOOD RESEARCH INTERNATIONAL (2012)
How glycan metabolism shapes the human gut microbiota
Nicole M. Koropatkin et al.
NATURE REVIEWS MICROBIOLOGY (2012)
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting
Ivana Hecimovic et al.
FOOD CHEMISTRY (2011)
Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins
Lucia Cristina Vriesmann et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Cocoa fibre and its application as a fat replacer in chocolate muffins
S. Martinez-Cervera et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Atypical ethanol production by carbon catabolite derepressed lactobacilli
Jae-Han Kim et al.
BIORESOURCE TECHNOLOGY (2010)
Effect of farm and industrial processing on the amino acid profile of cocoa beans
E. I. Adeyeye et al.
FOOD CHEMISTRY (2010)
Flavanol and flavonol contents of cocoa powder products:: Influence of the manufacturing process
C. Andres-Lacueva et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
M. L. Sudha et al.
FOOD CHEMISTRY (2007)
Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)
Elena Lecumberri et al.
FOOD CHEMISTRY (2007)
Alkaline extractability of pectic arabinan and galactan and their mobility in sugar beet and potato cell walls
Agata Zykwinska et al.
CARBOHYDRATE POLYMERS (2006)
Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States
Kenneth B. Miller et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Characterization of the pectic polysaccharides from pumpkin peel
HI Jun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Characterization of passion fruit seed fibres - a potential fibre source
CF Chau et al.
FOOD CHEMISTRY (2004)
Optimization of a nitrogen analyser based on the Dumas method
T Saint-Denis et al.
ANALYTICA CHIMICA ACTA (2004)
Dietary fibre in cocoa shell: characterisation of component polysaccharides
R Redgwell et al.
FOOD CHEMISTRY (2003)
Regulation of short-chain fatty acid production
S Macfarlane et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2003)
The genome sequence of Bifidobacterium longum reflects its adaptation to the human gastrointestinal tract
MA Schell et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2002)
Aspergillus niger I-1472 and Pycnoporus cinnabarinus MUCL39533, selected for the biotransformation of ferulic acid to vanillin, are also able to produce cell wall polysaccharide-degrading enzymes and feruloyl esterases
E Bonnin et al.
ENZYME AND MICROBIAL TECHNOLOGY (2001)
Isolation and characterisation of cell wall polysaccharides from cocoa (Theobroma cacao L.) beans
RJ Redgwell et al.
PLANTA (2000)