Relevant bibliographies by topics / Prebiotic properties

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Prebiotic properties'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Prebiotic properties.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Prebiotic properties"

1

Bojarczuk, Adrianna. "Prebiotic properties of resistant starch." Biuletyn Głównej Biblioteki Lekarskiej 57, no. 382 (2024): 83–92. https://doi.org/10.2478/bgbl-2024-0008.

Full text
Abstract:
Abstract The relationship of dietary components such as dietary fiber and prebiotics with the intestinal micro-biota and their impact on human metabolism has been the subject of extensive research in recent years. Functional food ingredients with prebiotic potential, possible beneficial effect on the gut microbiota, and overall positive effect on human health are sought-after. . Resistant starch (RS) is considered a potential prebiotic food ingredient, because it is not digested, butfermented by bacteria in the colon. The result of fermentation is the formation of short-chain fatty acids whose
APA, Harvard, Vancouver, ISO, and other styles
2

Zmrhal, Vladimir, and Petr Slama. "Immunomodulation of Avian Dendritic Cells under the Induction of Prebiotics." Animals 10, no. 4 (2020): 698. http://dx.doi.org/10.3390/ani10040698.

Full text
Abstract:
Although the immunomodulatory properties of prebiotics were demonstrated many years ago in poultry, not all mechanisms of action are yet clear. Dendritic cells (DCs) are the main antigen-presenting cells orchestrating the immune response in the chicken gastrointestinal tract, and they are the first line of defense in the immune response. Despite the crucial role of DCs in prebiotic immunomodulatory properties, information is lacking about interaction between prebiotics and DCs in an avian model. Mannan-oligosaccharides, β-glucans, fructooligosaccharides, and chitosan-oligosaccharides are the m
APA, Harvard, Vancouver, ISO, and other styles
3

Van Loo, Jan. "The specificity of the interaction with intestinal bacterial fermentation by prebiotics determines their physiological efficacy." Nutrition Research Reviews 17, no. 1 (2004): 89–98. http://dx.doi.org/10.1079/nrr200377.

Full text
Abstract:
The concept of prebiotic food ingredients is an important recent development in nutrition. The concept has attracted a great deal of attention, and many food ingredients (mainly dietary carbohydrates) have been claimed to be ‘prebiotic’. It is emphasised that in order to be called prebiotic, a compound should be: (1) non-digestible; (2) fermentable; (3) fermentable in a selective way. These properties should be demonstrated in human volunteers in at least two independent dietary intervention trials. On the basis of published and unpublished results, it is shown in the present paper that the wa
APA, Harvard, Vancouver, ISO, and other styles
4

Interpares, Prima, Haryadi Haryadi, and Muhammad Nur Cahyanto. "PENGARUH RETROGRADASI PADA PEMBUATAN SOHUN PATI JAGUNG TERHADAP KARAKTERISTIK FISIKOKIMIA PRODUK DAN AKTIVITAS PREBIOTIKNYA (The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential)." Jurnal Agritech 35, no. 02 (2015): 192. http://dx.doi.org/10.22146/agritech.9406.

Full text
Abstract:
The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activi
APA, Harvard, Vancouver, ISO, and other styles
5

Ayushi, Patel Sreeja V. Kiran S. and Masi Imdadhusain Abidali. "Prebiotic-Enriched Foods: A promising functional food category." Science world a Monthly e magazine 5, no. 3 (2025): 6680–83. https://doi.org/10.5281/zenodo.15357294.

Full text
Abstract:
The global rise in demand for functional foods reflects growing consumer interest in health-enhancing dietary options. Prebiotics are non-digestible food ingredients that enhance host health by selectively stimulating beneficial gut bacteria. Often termed soluble fiber, prebiotics offer biological effects, reduce caloric content, diminish cariogenic properties, and enhance food texture. The incorporation of prebiotics into different food matrices leads to beneficial modifications in their physicochemical, rheological, sensory, and functional properties. The extent of these changes varies based
APA, Harvard, Vancouver, ISO, and other styles
6

Fu, Qinwen, Maoying Tian, Yu Yang, et al. "Paotianxiong polysaccharides potential prebiotics: Structural analysis and prebiotic properties." Food Chemistry 451 (September 2024): 139499. http://dx.doi.org/10.1016/j.foodchem.2024.139499.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Mazanko, Maria, Evgeniya Prazdnova, Varvara Statsenko, et al. "Oil Cakes of Essential Oil Plants as a Source of Prebiotics for Poultry Production." Agriculture 13, no. 3 (2023): 591. http://dx.doi.org/10.3390/agriculture13030591.

Full text
Abstract:
The oil cakes of essential oil plants were screened for prebiotic properties for further development of prebiotic feeds for livestock animals based on these essential oil plants’ extracts. For screening, a microbiota model of the chicken cecum, which was created on the basis of an artificial intestinal medium, was used. This model renders it possible to simulate conditions close to intestinal ones. Oligofructose, inulin, β-glucan, psyllium seeds, and apple fiber at a concentration of 0.5% were used as substances with known prebiotic properties. The oil cake concentration was 0.5%, 1%, 2%, and
APA, Harvard, Vancouver, ISO, and other styles
8

Gumelar, Fadil Rido, Farendina Suarantika, and Bertha Rusdi. "In Vitro Evaluation of Prebiotic Potential of Red Ginger (Zingiber officinale var. rubrum) Rhizome Ethanol Extract on Lactobacillus acidophilus and Escherichia coli." Borneo Journal of Pharmacy 7, no. 3 (2024): 290–96. http://dx.doi.org/10.33084/bjop.v7i3.6029.

Full text
Abstract:
Prebiotics, including carbohydrates and phenols, promote beneficial gut bacteria (probiotics). Red ginger (Zingiber officinale var. rubrum) rhizomes, rich in these compounds, have been traditionally used in medicine but their prebiotic potential remains unexplored. This study investigated the in vitro prebiotic effects of Z. officinale var. rubrum rhizomes on Lactobacillus acidophilus (beneficial) and Escherichia coli (opportunistic) bacteria. Prebiotic activity was assessed using a turbidimetric method, measuring bacterial growth via UV-Vis spectrophotometry at 600 nm. The prebiotic index and
APA, Harvard, Vancouver, ISO, and other styles
9

Alfi Nur Rochmah, Nurul Azizah Choiriyah, Yenny Febriana Ramadhan Abdi, and Retno Widyastuti. "Prebiotics Properties of Oolong Tea." Journal of Food and Agricultural Product 5, no. 1 (2025): 75–82. https://doi.org/10.32585/jfap.v5i1.6311.

Full text
Abstract:
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbi
APA, Harvard, Vancouver, ISO, and other styles
10

Pal, Anindita Deb, Poulami Chakraborty, and Radhika Jitesh Gandhi. "Nutritional and Functional Properties of Prebiotic Enriched Chocolates." Indian Journal Of Science And Technology 17, no. 5 (2024): 426–35. http://dx.doi.org/10.17485/ijst/v17i5.522.

Full text
Abstract:
Objectives: To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. Methods: Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence interval). The functionality of the products was also analyzed
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Prebiotic properties"

1

Aylward, Nigel Nunn. "Studies of electronic and structural properties of molecular clusters of prebiotic importance." Thesis, Queensland University of Technology, 2006. https://eprints.qut.edu.au/16328/1/Nigel_Aylward_Thesis.pdf.

Full text
Abstract:
This thesis applies the ab initio techniques of computational chemistry to studies of molecular clusters containing covalent (strong) or van der Waals (weak) bonds formed in chemistry and biochemistry in the temperature range 10-300 K. Van derWaals complexes with an enthalpy of formation from reactants of less than 25 kJ mol-1 and covalent clusters are described in this thesis. The first group of van der Waals complexes involved the molecule carbon monoxide that possesses a small permanent dipole that could lead to dipole - induced dipole interaction and dipole - dipole interaction
APA, Harvard, Vancouver, ISO, and other styles
2

Aylward, Nigel Nunn. "Studies of electronic and structural properties of molecular clusters of prebiotic importance." Queensland University of Technology, 2006. http://eprints.qut.edu.au/16328/.

Full text
Abstract:
This thesis applies the ab initio techniques of computational chemistry to studies of molecular clusters containing covalent (strong) or van der Waals (weak) bonds formed in chemistry and biochemistry in the temperature range 10-300 K. Van derWaals complexes with an enthalpy of formation from reactants of less than 25 kJ mol-1 and covalent clusters are described in this thesis. The first group of van der Waals complexes involved the molecule carbon monoxide that possesses a small permanent dipole that could lead to dipole - induced dipole interaction and dipole - dipole interaction with
APA, Harvard, Vancouver, ISO, and other styles
3

COZZOLINO, AUTILIA. "Adhesion properties to human cell lines and other features of probiotic interest in Lactobacillus rhamnosus and Akkermansia muciniphila strains." Doctoral thesis, Università degli studi del Molise, 2019. http://hdl.handle.net/11695/91435.

Full text
Abstract:
Negli ultimi anni, il mercato dei probiotici si è evoluto rapidamente, grazie al crescente interesse dei consumatori nei confronti dei prodotti funzionali. Sebbene siano molti i benefici dei probiotici sulla salute umana ad oggi ipotizzati, solo per pochi ceppi l’effetto benefico è stato dimostrato attraverso studi in vivo. Il presente lavoro, inserendosi nel complesso filone della probiosi, ha inteso individuare nuovi ceppi potenzialmente probiotici definendone anche nuovi criteri di selezione. A tal proposito sono stati individuati 8 ceppi di diversa origine appartenenti a Lactobacillus rha
APA, Harvard, Vancouver, ISO, and other styles
4

Rycroft, Catherine Elaine. "A comparative in vitro evaluation of the fermentation properties of potential prebiotic food ingredients : investigating structure-function relationships." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391347.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kareb, Ourdia. "Development of new dairy ingredient with prebiotic and antioxidant properties through the electro-activation processing of sweet cheese whey." Doctoral thesis, Université Laval, 2018. http://hdl.handle.net/20.500.11794/28249.

Full text
Abstract:
Le but de ce projet était de développer la technologie d'électro-activation comme une approche novatrice pour la valorisation intégrale des constituants du lactosérum. Ce sous-produit est riche en composants de valeur avec des propriétés biologiques et fonctionnelles prometteuses. La première étape de ce travail visait à déterminer les conditions optimales pour la production du lactulose en utilisant le lactosérum comme source de lactose. Un rendement de 35% a été obtenu avec une pureté élevée à des températures de 0, 10 et 25°C et un court temps de réaction (≅ 40 minutes). En outre, l'analyse
APA, Harvard, Vancouver, ISO, and other styles
6

Brasse, Coralie. "Les aérosols organiques de Titan : leurs propriétés physico-chimiques et leurs possibles évolutions chimiques à la surface." Thesis, Paris Est, 2014. http://www.theses.fr/2014PEST1084/document.

Full text
Abstract:
Titan, la plus grosse lune de Saturne, est l'un des objets planétaires clé dans le domaine de l'exobiologie. Son atmosphère dense et riche en diazote est le siège d'une chimie organique intense. Ce travail de thèse se concentre sur les aérosols organiques produits dans son atmosphère. Ces derniers jouent un rôle essentiel dans l'évolution de l'atmosphère et de la surface du satellite mais aussi dans sa chimie organique d'intérêt exobiologique. Dans un premier temps, afin de disposer d'analogues de laboratoires (« tholins ») fiables de ces aérosols, un dispositif permettant d'obtenir des tholin
APA, Harvard, Vancouver, ISO, and other styles
7

Yildiz, Sibel. "Production Of Sweetening Syrups With Functional Properties." Phd thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607908/index.pdf.

Full text
Abstract:
Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60&deg<br>C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80
APA, Harvard, Vancouver, ISO, and other styles
8

Felisberto, Mária Herminia Ferrari 1986. "Redução de sal e gordura em emulsões cárneas : efeito da adição de ingredientes prebióticos." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255106.

Full text
Abstract:
Orientadores: Marise Aparecida Rodrigues Pollonio, Rosiane Lopes da Cunha<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T20:44:17Z (GMT). No. of bitstreams: 1 Felisberto_MariaHerminiaFerrari_M.pdf: 3031353 bytes, checksum: 5dd7de9b31750d6e8fa426fc6297bf3b (MD5) Previous issue date: 2014<br>Resumo: A correlação entre dieta e saúde tem levado muitos setores da indústria de alimentos a reformularem seus produtos, com apelos mais saudáveis que possam resultar em reais benefícios para o consumidor. A el
APA, Harvard, Vancouver, ISO, and other styles
9

Desai, A. R. "Strain identification, viability and probiotics properties of lactobacillus Casei." full-text, 2008. http://eprints.vu.edu.au/1932/1/desai.pdf.

Full text
Abstract:
The objectives of this study were: 1) to investigate differentiation of Lactobacillus casei group by carbohydrate fermentation, PCR, gene sequencing and pulsed field gel electrophoresis, 2) to investigate tolerance of Lactobacillus strains in the presence of acid, bile salts and the or bile salt deconjugation, 3) to investigate viability of freeze dried Lactobacillus strains at various temperature during storage and their proteolytic activity, 4) to investigate the growth, viability and activity of Lactobacillus strains in skim milk containing prebiotics and 5) to investigate in vitro inhibiti
APA, Harvard, Vancouver, ISO, and other styles
10

Lans, Alexa Michelle. "Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1460764786.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Prebiotic properties"

1

Skiba, Grzegorz. Fizjologiczne, żywieniowe i genetyczne uwarunkowania właściwości kości rosnących świń. The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 2020. http://dx.doi.org/10.22358/mono_gs_2020.

Full text
Abstract:
Bones are multifunctional passive organs of movement that supports soft tissue and directly attached muscles. They also protect internal organs and are a reserve of calcium, phosphorus and magnesium. Each bone is covered with periosteum, and the adjacent bone surfaces are covered by articular cartilage. Histologically, the bone is an organ composed of many different tissues. The main component is bone tissue (cortical and spongy) composed of a set of bone cells and intercellular substance (mineral and organic), it also contains fat, hematopoietic (bone marrow) and cartilaginous tissue. Bones a
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Prebiotic properties"

1

Patel, V. H., and Urvashi Mall. "Techniques to Evaluate Prebiotic Properties." In Prebiotic Foods for a Healthy Gut. Apple Academic Press, 2025. https://doi.org/10.1201/9781003568803-14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Medeiros, Jackson A., Carolina M. Niro, Mateus K. Salgaço, Kátia Sivieri, and Henriette M. C. Azeredo. "Bioactive Properties of Probiotic and Prebiotic Edible Films." In Food Packaging Materials. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3613-8_19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bertelsen, H., B. B. Jensen, and B. Buemann. "D-Tagatose - A Novel Low-Calorie Bulk Sweetener with Prebiotic Properties." In Low-Calories Sweeteners: Present and Future. KARGER, 1999. http://dx.doi.org/10.1159/000059685.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Gramza-Michałowska, Anna. "Probiotics and Prebiotics in Traditional Food." In Functional Properties of Traditional Foods. Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7662-8_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Malinowska-Pańczyk, Edyta. "Probiotics and Prebiotics in Food." In Chemical and Functional Properties of Food Components, 4th ed. CRC Press, 2023. http://dx.doi.org/10.1201/9781003265955-16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Amrita, Bhanja, and R. Jayabalan. "Functional and Technological Properties of Probiotics and Prebiotics." In Food Bioactives. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242793-10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Salminen, S., and E. Isolauri. "Identification of Probiotics and Prebiotics with Antiallergenic Properties." In Nestl� Nutrition Workshop Series: Pediatric Program. KARGER, 2004. http://dx.doi.org/10.1159/000077650.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Shehata, Awad A., Shereen Basiouni, Claudia Huber, Guillermo Tellez-Isaias, Hafez M. Hafez, and Wolfgang Eisenreich. "Prebiotics: An Overview on Their Properties and Mode of Action." In Alternatives to Antibiotics against Pathogens in Poultry. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-70480-2_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Fahrenbach, Albert C., and Henderson J. Cleaves. "Nonenzymatic Polymerization of Ribonucleic Acids and Peptides." In Prebiotic Chemistry. Oxford University Press, 2024. http://dx.doi.org/10.1093/hesc/9780192856586.003.0007.

Full text
Abstract:
The polymerization of amino acids and ribonucleotides into long chains is what gives them their characteristic enzymatic and genetic properties. Nonenzymatic polymerization is thought to be a crucial step towards the origins of life. This chapter will focus on how amino acids and ribonucleotides can...
APA, Harvard, Vancouver, ISO, and other styles
10

Naik, Varsha, and Savita Kerkar. "FERMENTATION ASSISTED FUNCTIONAL FOODS." In Futuristic Trends in Biotechnology Volume 3 Book 6. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bjbt6p1ch2.

Full text
Abstract:
Human gut can be exposed to live, and potentially beneficial, microbes through fermented foods made via favourable microbial growth and enzymatic conversions of food components. Functional fermented foods (FFFs) with probiotics contribute to health and nutrition owing to their beneficial effects. Fermentation enhances nutritive value, quality and organoleptic properties of foods. Prebiotic constituents of food and of microbes used augment the properties of probiotic cultures during the manufacture of probiotic fermented foods. Prebiotics can escalate the nutraceutical properties of foods, faci
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Prebiotic properties"

1

Diez, Susana, María Clara Tarifa, Daniela Marisol Salvatori, and Lorena Franceschinis. "Functional Ingredients Based on Jerusalem Artichoke: Technological Properties, Antioxidant Activity, and Prebiotic Capacity." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040024.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Miringa1, Grace Ng’endo. "Yacon Based Snacks: A Source of Fructooligosaccharides, Phenolic Compounds, Antioxidant Activity and Low Glycemic Index." In 4th International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2024. http://dx.doi.org/10.57039/jnd-conf-abt-2024-mfpch-16.

Full text
Abstract:
Yacon is a sweet-tasting Andean tuber that is grown in South American countries, China etc. but not very well known in Kenya. It has been used in the formulation of various products e.g. yacon syrup, yacon candies, yacon flour used to make cakes, biscuits etc. Yacon is a functional food due to the nutritional value of its composition represented by its fructooligosaccharide content. Snacking is the most common social activity and is generalized by high carbohydrate content thus the leading cause of non-communicable diseases. Therefore, development of snacks with health benefits is an opportuni
APA, Harvard, Vancouver, ISO, and other styles
3

Setiarto, R., Harsi Kusumaningrum, Betty Jenie, Tatik Khusniati, Nunuk Widhyastuti, and Sulistiani. "Effect of Heat Process for Prebiotic Properties of Taro Starch (Colocasia Esculenta L. Schott)." In SEAFAST International Seminar. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009978900770083.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Daud, Nur ‘Aliah, Salma Mohamad Yusop, Lim Seng Joe, and Abdul Salam Babji. "Physicochemical properties of glycan extracted from swiftlet’s edible bird nest (genus Collocalia) and its potential as prebiotic component." In THE 2018 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5111258.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Dias, Fernanda Furlan Goncalves, Juliana M. Leite Nobrega De Moura Bell, and Kazunori Machida. "Bioprocessing strategies to improve the extractability and functional properties of lipids, proteins, and carbohydrates from full-fat chickpea flour." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tajg6981.

Full text
Abstract:
Interest in sustainable cost-effective and efficient extraction processes of plant-based matrices has risen due to health, environmental, and social concerns. The concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, addressing low extractability by mechanical pressing and the use of flammable solvents. Being a source of proteins, starch, and fiber, chickpeas can be used as a matrix to generate added value compounds for food, feed, and fuel applications. The application of alkaline protease, preceded or not by carbohydrase p
APA, Harvard, Vancouver, ISO, and other styles
6

Cioffi, Elena, and Barbara Pizzicato. "Design and tools for the transformation and valorisation of agro-industrial waste for Made in Italy industries." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1002019.

Full text
Abstract:
Responding to a sustainable production is an imperative that is gaining more and more relevance in the definition of specific programs and strategies at national and international level. This urgency leads towards zero waste and circular models and processes that minimize the extraction of resources from the biosphere and do not create waste; instead, when the waste of natural or anthropogenic transformations cannot be avoided, their valorization as resources must be carried out. The development of integrated supply chains, knowledge transfer between different disciplines and the dialogue betw
APA, Harvard, Vancouver, ISO, and other styles
7

Vdovenko, V. A., and А. А. Eroshenko. "USE OF NEW BIOTECHNOLOGY METHODS TO IMPROVE THE QUALITY AND SAFETY OF NEW PRODUCTS." In Innovative Technologies in Science and Education. ДГТУ-Принт, 2024. https://doi.org/10.23947/itse.2024.147-152.

Full text
Abstract:
Biotechnologies in the food industry play a key role in creating new products, improving the quality and ensuring food safety. These technologies make it possible to develop innovative production methods, improve nutritional properties and extend the shelf life of products, which is an important factor in meeting the needs of a growing population and maintaining food safety. One of the most significant achievements of biotechnology in the food industry is the creation of genetically modified organisms (GMOs). In the field of meat products production, biotechnology plays an important role in th
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Prebiotic properties' for particular source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography