ライフサイエンスコーパス: digestibility

1 e of in-vitro protein hydrolysis and protein digestibility.

2 alate and mineral concentration, and protein digestibility.

3 pigmented rice varieties showed lower starch digestibility.

4 face with HMT and DR, thereby increasing the digestibility.

5 glycemic index and improved in vitro protein digestibility.

6 ing behavior and in vitro protein and starch digestibility.

7 n of saffron extract on fresh pasta in-vitro digestibility.

8 ate with cooked rice for reduction of starch digestibility.

9 , resulting in dramatically decreased starch digestibility.

10 dergone by AS-48 upon adsorption affects its digestibility.

11 activation of a peroxidase improves biomass digestibility.

12 ant structural feature in determining starch digestibility.

13 ontent and a lower extent of in vitro starch digestibility.

14 e L and evaluate its nutritional quality and digestibility.

15 standing its relationship to in vitro starch digestibility.

16 s nutritional quality is limited by its poor digestibility.

17 protein content; however, it decreased their digestibility.

18 ch with condensed tannins on in vitro starch digestibility.

19 asis for its properties such as strength and digestibility.

20 in pancreatic insufficiency, could threaten digestibility.

21 ng on starch gelatinization and its in vitro digestibility.

22 omplex traits such as biomass production and digestibility.

23 degree of starch gelatinization and related digestibility.

24 ughts, potentially resulting in lower forage digestibility.

25 l for children and people with poor state of digestibility.

26 utritional quality and also to reduce starch digestibility.

27 lostridium, were correlated with apparent CF digestibility.

28 PH assays), crude fibre content and in vitro digestibility.

29 o evaluated as possible modulators of starch digestibility.

30 ntact cell walls showed the lowest levels of digestibility.

31 are available on their amino acid (AA) ileal digestibility.

32 ed with solubility, cooking loss and protein digestibility.

33 ed o/w emulsions and determine its effect on digestibility.

34 s on the effect of OSA-treatment on in vitro digestibility.

35 or in determining coefficients of true ileal digestibility.

36 ructure and thereby impacts its activity and digestibility.

37 tive effect of the studied factors on starch digestibility.

38 essing techniques could affect macronutrient digestibility.

39 tro starch (decrease) and protein (increase) digestibilities.

40 iplodiniinae protozoa as well as higher feed digestibility (+4%) and animal growth (+6.5%) during the

41 vertheless, HD lines averaged higher protein digestibility (69.4% raw, 57.6% cooked) than LD lines (6

42 plied and that HEX-AEP presented the highest digestibility (85%).

43 tibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a

44 pasture of three different types, varying in digestibility: (a) a relatively high digestibility monoc

45 ility and a better gel structure with higher digestibility after freeze-thaw cycles.

46 onal factors such as tannins that reduce its digestibility, although the grain is an important source

47 t lipophilic bioactive compounds with a high digestibility and bioaccessibility.

48 of growth altitude (97-3500m) on the starch digestibility and bioactivity of hulless barley cultivar

49 the potential of ultrasonication to improve digestibility and biological properties of sorghum flour

50 oping in silico models to simulate the lipid digestibility and carotenoid bioaccessibility.

51 ckpea (Cicer arietinum L.) and the effect on digestibility and cellular antioxidant activity (CAA) of

52 The nutrient digestibility and contents were not strongly affected by

53 fects attributable to improvements in starch digestibility and degradation of plant-derived compounds

54 eese additions on pasting properties, starch digestibility and estimated glycemic index of wheat brea

55 hole corn flour were characterised and their digestibility and fermentability value determined using

56 ty value determined using a 2 steps in vitro digestibility and fermentation model of the pig digestiv

57 a bioactive ingredient without impairing the digestibility and functional properties of the protein.

58 t potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investi

59 ere found between pasting properties, starch digestibility and glycemic index, revealing that the eff

60 oducts differed in their in vitro dry matter Digestibility and in their kinetic of fermentation.

61 e composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starc

62 ated the effect of cell wall on bean protein digestibility and its relationship with starch digestion

63 by measuring chemical composition, in vitro digestibility and kinetics of thermal decomposition proc

64 Changes of isoflavones, protein digestibility and lysine availability during 4 months of

65 ts of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora

66 Starch digestibility and polyphenol content were investigated i

67 sein glycomacropeptide (CMP) on the in vitro digestibility and potential allergenicity of beta-lactog

68 aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads inc

69 nsferase (HCT) results in strongly increased digestibility and processing ability of lignocellulose.

70 ile reflects functional characteristics like digestibility and product quality.

71 favors the content of all minerals, protein digestibility and reduces oxalate content, the use of hi

72 sation of infant formulas can affect protein digestibility and release of bioactive peptides.

73 -2000 U.kg(-1)) to alter gluten's structure, digestibility and the deamidation state of six immunogen

74 s were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice.

75 lactoglobulin increase in particular gastric digestibility and the translocation efficiency across in

76 ring (1000s(-1)) had a minor impact reducing digestibility and thereby enhancing antigenicity of unhe

77 t storage significantly increases the starch digestibility and values of expected glycemic index (eGI

78 nd slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; how

79 ng influenced nutrient ileal and total tract digestibilities, and production of SCFAs (P < 0.05), but

80 physicochemical properties, in vitro starch digestibility, and molecular weight distribution of prot

81 ve resistance to pathogens, increase biomass digestibility, and tune other important properties.

82 Additionally, SFE increased starch digestibility as determined by an in vitro starch digest

83 may be an effective process to reduce starch digestibility as it may limit gelatinization; this is si

84 Nutrient content and digestibility as well as factors with a potentially nega

85 In vitro starch digestibility assay revealed that pea RS3 - in both unco

86 Protein digestibility assessed by in vitro gastrointestinal dige

87 The chapatti making and digestibility behavior of the composite flour was also i

88 Puffing influenced starch in vitro digestibility, being most of the starch (81-93%) hydroly

89 bean seed and meal presented a high in vitro digestibility but poor energy sources with DeltaH averag

90 were linked with apparently higher in vitro digestibility but the relationship was statistically ins

91 techniques such as dehulling improve protein digestibility by about 8%.

92 enetic engineering to improve lignocellulose digestibility by altering its composition.

93 Linking starch structure with starch digestibility by determining the kinetics of cooked grai

94 is research was to assess how in vivo starch digestibility can be reduced when frying under vacuum (9

95 Reducing starch digestibility can significantly benefit efforts to comba

96 4.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10

97 as the genus Pisum showed the lowest protein-digestibility corrected amino acid score.

98 n (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS).

99 On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils

100 Starch digestibility decreased by around 20-22% in 88 degrees C

101 Intestinal digestibility depended on homogenization pressures with

102 On the other hand, protein digestibility depends mostly on botanical origin of flou

103 Extrusion also increased starch digestibility due to complete gelatinization process, ma

104 arget to engineer crops for improved biomass digestibility for biofuels, biorefineries and animal fee

105 The digestibility for both products ranged between 93% and 9

106 The results indicated that digestibility generally increased during proofing and de

107 ge protein richness and the in vitro protein digestibility have been observed in the genus Vicia and

108 varieties on nutrient ileal and total tract digestibilities in rats and in vitro hindgut production

109 Starch digestibility in a food matrix depends on processing con

110 crobiota plays an important role in nutrient digestibility in animals.

111 Similar evolution of protein digestibility in both UHPH and UHT-treated soymilks was

112 ences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier

113 gestibility in uncooked conditions but lower digestibility in cooked conditions.

114 Nutrient digestibility in fishmeal and plant protein diets was as

115 final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid.

116 divided into two groups: five genotypes had digestibility in the range of 51.93-58.13%, and eight pr

117 gastric emptying rate and subsequent protein digestibility in the small intestine.

118 reated samples showed higher in vitro starch digestibility in uncooked conditions but lower digestibi

119 d insulin responses in vivo and carbohydrate digestibility in vitro were measured over 3 h.

120 MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB.

121 wever, in vivo responses were not related to digestibility in vitro.

122 creasing dough hydration to slow down starch digestibility in white bread.

123 acteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensoria

124 In vitro protein digestibility increased with increasing bean flour or wi

125 Principle component analysis indicated that digestibility is affected by multiple factors including

126 This enhanced digestibility is likely to be due to the displacement of

127 exation to optimize starch functionality and digestibility is restrained by the obscurity of their ph

128 In vitro starch digestibility (IVSD) was significantly reduced in test n

129 , their beta-carotene stability and in vitro digestibility kinetics was evaluated.

130 sociation of starch structure with estimated digestibility kinetics.

131 ween 93% and 95%, sausages did have a higher digestibility level than patties but this was not found

132 Protein digestibility may also be favored, however it does not f

133 However, their digestibility may be affected by the solid lipid phase c

134 The true ileal IAA digestibilities (mean +/- SD) of chickpea, yellow pea, a

135 The measurement uncertainty of this starch digestibility method is evaluated here with an inter-lab

136 n the secondary structures, in-vitro protein digestibility, microstructural characteristics, and alle

137 able bovine milk proteins, using an improved digestibility model to simulate physiological gastric an

138 his study demonstrates the need for improved digestibility models for more accurate assessment of the

139 ying in digestibility: (a) a relatively high digestibility monoculture of perennial ryegrass (Lolium

140 e of grass species, and (c) a relatively low digestibility native grassland pasture comprising mainly

141 Protein digestibility negatively correlated with tannin (r = -0.

142 evel decreased the apparent ileal and faecal digestibilities of several nutrients (P<0.05), including

143 The starch digestibilities of the cooked non-extruded and cooked ex

144 In this study we measured the true ileal IAA digestibility of 2H-intrinsically labeled chickpea, yell

145 this study was to measure the true ileal IAA digestibility of 4 (rice, finger millet, mung bean, and

146 The true ileal IAA digestibility of 4 foods commonly consumed in complement

147 st starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min

148 True ileal digestibility of AAs ranged from 87.4 +/- 2.7% for threo

149 Up to day 39, the total tract digestibility of alginate was limited (0.52 +/- 0.10), a

150 1), 1000s(-1)) on simulated gastrointestinal digestibility of beta-lg and post digestion antigenic ch

151 h composite (MB), in slowing down the starch digestibility of bread crumb and crust was investigated.

152 36 genera varied with age, and the apparent digestibility of CF increased with age.

153 ere was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE

154 % (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cook

155 The apparent digestibility of crude fiber (CF), neutral detergent fib

156 The composition, structure and digestibility of different lipid systems (emulsions, oil

157 Apparent digestibility of dry matter (ADDM) was calculated by the

158 Apparent digestibility of energy (ADE) was calculated from ADDM a

159 ADDM and the GE of feces and diet; apparent digestibility of fat (ADfat) was calculated from ADDM an

160 induced conformational changes can modulate digestibility of food allergens and thereby their antige

161 pport for plant cell walls but decreases the digestibility of forage crops and increases the recalcit

162 on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-a

163 technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and

164 S), requires the determination of true ileal digestibility of indispensable amino acids (IAAs) in chi

165 od quality plant protein, but the true ileal digestibility of indispensable amino acids (IAAs) of com

166 study was to investigate the in vitro starch digestibility of injera and porridge from seven tef vari

167 ral nutrients (P<0.05), including the faecal digestibility of insoluble kiwifruit fibre and led to hi

168 of dietary kiwifruit inclusion level on the digestibility of kiwifruit fibre and dietary nutrients w

169 sed digestibility was explained by the lower digestibility of kiwifruit itself.

170 The nutritional value and digestibility of leaf proteins is still a major issue.

171 The true mean ileal IAA digestibility of legumes in healthy Indian adults was lo

172 The digestibility of mannuronic acid (M) was 2-3 times highe

173 lecular weight play an important role in the digestibility of microalgae proteins.

174 The true ileal IAA digestibility of mung bean improved to 70.9 +/- 2.1% aft

175 The true mean ileal IAA digestibility of mung bean when referenced to [U-13C] sp

176 Digestibility of myofibrillar proteins by pepsin was det

177 concentration, with a negative impact on the digestibility of myofibrillar proteins.

178 Overall, apparent ileal digestibility of nitrogen was similar in vitro and in vi

179 he effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn star

180 Fortification improved the digestibility of nutrients when higher doses of GCE was

181 can rationally modify the functionality and digestibility of o/w emulsions towards positive effects

182 increased the apparent total tract cellulose digestibility of pink-hulls cowpea (P < 0.05).

183 llinity characteristics, as well as in vitro digestibility of potato starch.

184 cemic index (eGI) while the in vitro protein digestibility of products decreased by 14-17%.

185 Curcuminoids did not markedly influence the digestibility of protein or lipids.

186 nts, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer accep

187 However, good digestibility of proteins in bread is important to avoid

188 ctors responsible for variation in enzymatic digestibility of raw and cooked rice.

189 boiling increased the apparent ileal proline digestibility of red-hulls cowpea only (P < 0.05), while

190 isted breeding that can be used to alter the digestibility of rice grain, thus offering rice consumer

191 ture on the physical properties and in vitro digestibility of rice-bean extrudates has been investiga

192 F and RPF, and pasting properties and starch digestibility of RPF.

193 ntent, peptide content, and in-vitro protein digestibility of shrimp protein was observed.

194 and cooking, resulted in different in vitro digestibility of spaghetti.

195 in concern exerted different effects on the digestibility of starch and amylose-lipid complex format

196 In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9

197 n (DR) on functional and pasting properties, digestibility of starch components of banana flour compr

198 The digestibility of starch in foods, which is influenced by

199 The highest digestibility of starch was observed for adzuki bean pre

200 sults of in vitro digestion showed decreased digestibility of TG-crosslinked chickpea-stabilized emul

201 nsoluble in water, which may explain the low digestibility of the alginate.

202 wer amount of fibers, demonstrating a higher digestibility of the bulb, and sulfur-containing compoun

203 The in-vitro digestibility of the co-microcapsules and microcapsules

204 ents, and structural properties and in vitro digestibility of the complexes investigated.

205 mal and pasting properties as well as starch digestibility of the flours.

206 (-1)) did not alter the deamidation state or digestibility of the immunogenic peptides investigated.

207 Differences in lipid digestibility of the oat oil emulsions and the oil bodie

208 The aim of this study was to assess the digestibility of the protein and starch in pasta made wi

209 er-holding capacity and trypsin-chymotrypsin digestibility of the proteins decreased during the incub

210 nt botanical sources were evaluated, and the digestibility of the resulting pastes investigated.

211 The digestibility of the starch in T.polonicum pasta differe

212 re no significant differences in the protein digestibility of the three types of pasta.

213 Digestibility of these substrates was investigated by an

214 its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-

215 This study aimed to compare the starch digestibility of western baked bread and oriental steame

216 This study aimed to determine ileal digestibility of whey protein isolate (WPI) and zein in

217 nts on physicochemical properties and starch digestibility of whole flours made from these grains wer

218 Our findings provide data on ileal digestibility of WPI and zein AAs in healthy humans and,

219 True ileal nitrogen digestibility of zein was markedly lower than WPI (60.2

220 nd nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of

221 ed between reduction in gel swellability and digestibility over periods up to 60min due to NLC loadin

222 gher nutrient apparent ileal and total tract digestibilities (P < 0.05).

223 ption per se did not affect dietary nutrient digestibility (P>0.05).

224 nial ryegrass (Lolium perenne), (b) a medium digestibility permanent pasture comprising a range of gr

225 rain quality genomics, systems genetics, and digestibility phenotyping, we propose target haplotypes

226 ith antinutrient properties that hinder food digestibility, prejudicing human and animal nutrition.

227 ntimicrobial potential, and in vitro protein digestibility profile were assessed.

228 ebulus L. that show different stability and digestibility properties in gastric fluid due to their s

229 g on ultrastructural, molecular and in vitro digestibility properties of cooked spaghetti were studie

230 and in vitro methods of determining protein digestibility (R(2)=0.8934).

231 Starch digestibility ranged between 41.1 in 100% carioca bean t

232 In vitro starch digestibility reduced from 65% to 49%.

233 hanges led to a significant impact on starch digestibility, reducing significantly the rapidly digest

234 processing conditions on heat damage, starch digestibility, release of advanced glycation end product

235 Digestibility results indicated that the digestive prote

236 W, 6min) effectively retained its low starch digestibility similar to its native form ( approximately

237 Current models of digestibility solely utilize pepsin stability to assess

238 ties of milk proteins are dependent on their digestibility: some proteins act only in intact form, ot

239 ue using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected a

240 The in vitro digestibility test showed a slow glucose-controlled rele

241 In vitro digestibility tests showed that OSA treatment reduced th

242 ion, degree of starch gelatinisation, starch digestibility, textural and sensory properties using lig

243 blend, and assessed for composition, starch digestibility, texture and sensory properties.

244 ns, wild type had a greater change in starch digestibility than HAWS, probably due to the latter havi

245 +2.6% units) apparent total tract dry matter digestibility than pink- and red-hulls cowpeas (P < 0.05

246 inking brought about much higher decrease in digestibility than swellability.

247 with more polyphenol content and less starch digestibility than traditional spaghetti.

248 The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and

249 The true ileal digestibility (TID) of their amino acids was determined

250 ximately 690kJ/kg and pH 4 increased protein digestibility to a similar level to that obtained after

251 culated using published data on amino acids' digestibility to evaluate the protein quality of these f

252 required when extrapolating in vitro starch digestibility to in vivo glycemic response.

253 Protein digestibility, unaffected by 60 degrees C heating, was i

254 inase, and their in vitro IgE reactivity and digestibility under simulated gastro-intestinal conditio

255 -treatments of beta-lactoglobulin change the digestibility using a modified version of the current co

256 re, enzyme concentration and pH modified the digestibility value, which also depends on residence tim

257 Lower digestibility values were determined for 88 degrees C-tr

258 involved into tomato biomass production and digestibility variation highlighted potential candidate

259 .55 and -0.58, respectively), however starch digestibility was also affected by resistant starch cont

260 True ileal digestibility was calculated after correction for endoge

261 Relatively higher protein digestibility was correlated with ratio of non-fibre car

262 though a slight decrease in in vitro protein digestibility was detected.

263 True ileal IAA digestibility was determined by the dual-isotope tracer

264 The highest in vitro starch digestibility was determined for the control bread.

265 The highest protein digestibility was determined for the control sprouts and

266 , a decrease (up to 8%) of relative proteins digestibility was determined.

267 Moreover, antioxidant activity and in vitro digestibility was determined.

268 ice using domestic cooking methods on starch digestibility was determined.

269 A key influence on protein digestibility was exerted by the activity of trypsin and

270 The decreased digestibility was explained by the lower digestibility o

271 The lowest starch digestibility was found for elicited sprouts obtained fr

272 Given that cell wall digestibility was greatly enhanced in the OsCAldOMT1-def

273 Glo digestibility was higher in selenized chickpea sprouts.

274 The extent of gastric digestibility was higher when the protein structure was

275 True ileal IAA digestibility was lowest in mung bean (65.2% +/- 7.1%),

276 An increase in starch digestibility was noted in lentil and mung bean sprouts.

277 Improvement on protein digestibility was observed for MODL compared to PC (64.7

278 A slight decrease in starch digestibility was observed in adzuki and soybean sprouts

279 Improvement in beef protein digestibility was observed through increased release of

280 Lower protein digestibility was obtained in Colocasia spp. gels (67.56

281 ption index] and in vitro starch and protein digestibilities were determined.

282 ally, in vitro organic matter and dry matter digestibility were assessed.

283 and the influence of the modification on the digestibility were determined by mass spectrometric anal

284 tent, gelatinization parameters and in vitro digestibility were determined.

285 In vitro starch and protein digestibility were found maximum on boiling (57.98 and 3

286 Starch hydrothermal stability and digestibility were measured by differential scanning cal

287 Starch and protein digestibility were negatively correlated with total phen

288 Feed intake, milk production, and fiber digestibility were not affected by the inhibitor.

289 r starchy samples, while low coefficients of digestibility were observed for samples rich in lignocel

290 High coefficients of digestibility were observed for starchy samples, while l

291 es showed very high levels of organic matter digestibility, whereas red rices were significantly more

292 ed lignin composition and improved cell wall digestibility, which are desirable properties in biomass

293 tal type and granule morphology affected the digestibility while relative crystallinity might change

294 of pasta had no significant effect on starch digestibility, while negatively affecting protein digest

295 sed, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activit

296 non-fibre carbohydrate to protein and lower digestibility with increasing contents of fibre and tota

297 f small aggregates, improved solubility, and digestibility with strong gel forming behaviour, whereas

298 ndian adults to measure their true ileal IAA digestibility with the dual-isotope tracer technique, us

299 d starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.8

300 za sativa) endosperm is crucial in tailoring digestibility without sacrificing grain quality.