ライフサイエンスコーパス: digestibility

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

2 utritional quality and also to reduce starch digestibility.

3 lostridium, were correlated with apparent CF digestibility.

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

5 ntact cell walls showed the lowest levels of digestibility.

6 activation of a peroxidase improves biomass digestibility.

7 atinization and hindered the in vitro starch digestibility.

8 he QL addition affected nutrient content and digestibility.

9 esistant starch content and decreased starch digestibility.

10 recalcitrance to improve substrate enzymatic digestibility.

11 nting, molecular characterization and pepsin digestibility.

12 was of significance in calculating estimated digestibility.

13 the preparation of pasta with reduced starch digestibility.

14 ose in starch, which might have affected its digestibility.

15 the Rapid Visco Analyser (RVA) and in vitro digestibility.

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

17 elationship between lignification and forage digestibility.

18 of infant formulas have led to improved fat digestibility.

19 ear to account for its high in vitro protein digestibility.

20 nique microstructure related to high protein digestibility.

21 standing its relationship to in vitro starch digestibility.

22 s nutritional quality is limited by its poor digestibility.

23 protein content; however, it decreased their digestibility.

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

25 ch with condensed tannins on in vitro starch digestibility.

26 asis for its properties such as strength and digestibility.

27 ng on starch gelatinization and its in vitro digestibility.

28 omplex traits such as biomass production and digestibility.

29 degree of starch gelatinization and related digestibility.

30 ughts, potentially resulting in lower forage digestibility.

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

32 The total protein showed low in vitro digestibility (31.8%).

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

34 Fortification influenced protein digestibility (a reduction from 78.4% for control breads

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

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

37 structural analysis, and improved cell wall digestibility after mild alkaline pretreatment demonstra

38 es were observed in the evolution of protein digestibility among samples.

39 s, and then examined the resulting cellulose digestibility and accessibility using a fluorescent cell

40 or 4% w/w) on the physical stability, lipid digestibility and bioaccessibility of beta-carotene-load

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

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

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

44 f the method and substantially improving the digestibility and clonability of the resultant DNA.

45 oid/lignin biosynthesis to improve cell wall digestibility and diversify the repertories of biologica

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

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

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

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

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

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

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

53 Protein digestibility and levels of K, Zn and Mo were significan

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

55 Changes of isoflavone profile, protein digestibility and lysine availability in pasteurised-UHP

56 Although a mutant exhibiting high-protein digestibility and lysine content has market potential, t

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

58 ntial amino acid contents, protein richness, digestibility and nutritional parameters.

59 products, inducing a negative impact on the digestibility and on nutritional value of protein.

60 to investigate the effect of modification on digestibility and physicochemical properties of bean sta

61 Therefore, the digestibility and physicochemical properties of bean sta

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

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

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

65 ile reflects functional characteristics like digestibility and product quality.

66 s form a basis for explaining differences in digestibility and pulping performance of C3H-deficient p

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

68 gate technological, sensory, in vitro starch digestibility and structural properties.

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

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

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

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

73 n that these strategies would enhance forage digestibility and/or pulping efficiency.

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

75 ed here, with much lower uncooked and cooked digestibilities are spherical and contain no invaginatio

76 , gut morphology, gut immunity, and nutrient digestibility are modified as the animal becomes older.

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

78 vestigated by in vitro pepsin and pancreatin digestibility assay and ABTS radical scavenging activity

79 on duration for a published in vitro hindgut digestibility assay using ileal digesta (sampled from th

80 the quantity of sugar released in cell wall digestibility assays.

81 Models for genetic manipulation of forage digestibility based on the changes in lignin composition

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

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

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

85 ars have been implicated in reducing protein digestibility but recently have been shown to promote hu

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

87 products with slow and rapid in vivo starch digestibility but with a similar glycemic response.

88 elationship between lignin content and rumen digestibility, but no relationship between lignin compos

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

90 Mean levels of collagen digestibility by pepsin decreased (NS) whereas collagen

91 nts such as alfalfa for: (a) improved forage digestibility, by modification of lignin composition and

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

93 plet size (d32=0.21, 0.70 or 2.2mum) and oil digestibility (corn oil versus mineral oil) on the bioav

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

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

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

97 The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value.

98 Intestinal digestibility depended on homogenization pressures with

99 For two assays, hindgut dry matter digestibility (DMD) generally increased with inoculum co

100 his is mostly insoluble and has low in vitro digestibility, even after heat treatment and chemical at

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

102 viously published in vivo hindgut dry matter digestibility for similar diets.

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

104 ngus) protein oxidation, salt solubility and digestibility, has been evaluated.

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

106 Starch digestibility in a food matrix depends on processing con

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

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

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

110 ic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility.

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

112 Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexa

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

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

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

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

117 relationship between lignin composition and digestibility, in these transgenic lines.

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

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

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

121 We found earlier that protein digestibility is higher from ultrahigh-temperature (UHT)

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

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

124 sociation of starch structure with estimated digestibility kinetics.

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

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

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

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

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

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

131 Heat treatment did not affect true digestibility observed for the RF and HTF of the three g

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

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

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

135 e the nature of this region, we analyzed the digestibility of an artificial seeded telomere in HeLa c

136 rved that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of p

137 1), 1000s(-1)) on simulated gastrointestinal digestibility of beta-lg and post digestion antigenic ch

138 t lignin depletion considerably enhances the digestibility of cellulose in the cell wall by increasin

139 36 genera varied with age, and the apparent digestibility of CF increased with age.

140 d multiple-angle laser light scattering) and digestibility of cooked rice grains (measured by in vitr

141 between fine starch structural features and digestibility of cooked rice grains are mechanistically

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

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

144 loped to target the cell wall to improve the digestibility of forage crops and to render lignocellulo

145 Improving the digestibility of forages provides a means to enhance ani

146 lignin composition, correlate with decreased digestibility of forages.

147 This assay uses the restricted proteolytic digestibility of GFP-tagged transmembrane proteins to in

148 antitative influence on the gastrointestinal digestibility of herring proteins despite its negative e

149 The true digestibility of HPI and HC groups were similar and diff

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

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

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

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

154 These results increase the knowledge on digestibility of LT and HT cooked spaghetti.

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

156 This study examined the starch digestibility of muffins baked with rice, wheat, corn, o

157 te with free radical scavenging capacity and digestibility of muffins.

158 Digestibility of myofibrillar proteins by pepsin was det

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

160 The apparent digestibility of neutral sugars provided by wheat bran w

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

162 ated deacetylation substantially lowered the digestibility of pectin.

163 The apparent digestibility of plant-derived neutral sugars decreased

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

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

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

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

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

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

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

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

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

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

174 affecting the physicochemical properties and digestibility of starch, and hence its cooking and eatin

175 ling volume, pasting, thermal properties and digestibility of starches was evaluated.

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

177 The starch digestibility of the bread investigated in this study wa

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

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

180 strate (no less than 51% after 48 h), the OM digestibility of the inoculum (13% after 48 h) itself wa

181 The study also sought to investigate the digestibility of the inoculum itself and the importance

182 an bile folate flux was 5351 nmol/d, and the digestibility of the mix (1046 + 5351 nmol/d) was 92%.

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

184 atidylcholine (PC) and emulsification on the digestibility of the proteins were investigated.

185 seeds on the chemical composition and starch digestibility of the resultant flours.

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

187 Although considerably lower than the OM digestibility of the substrate (no less than 51% after 4

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

189 provided by wheat bran was 56%; the apparent digestibility of those provided by oat bran was 96%.

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

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

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

193 Ileal substrate organic matter digestibility (OMD) increased with increasing time of in

194 ants with desirable traits, such as improved digestibility or reduced recalcitrance to saccharificati

195 ed infants, possibly because of high protein digestibility, or a difference in the protein source use

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

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

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

199 , even though its bioavailability, including digestibility, permeability and ultimate metabolism, are

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

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

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

203 domains, influenced thermal, rheological and digestibility properties.

204 is known to have negative impacts on forage digestibility, pulping efficiency, and sugar release fro

205 ion of transgenic plants for improved forage digestibility, pulping efficiency, or utility in biofuel

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

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

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

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

210 Current models of digestibility solely utilize pepsin stability to assess

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

212 In the digestibility study, fecal samples were collected from h

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

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

215 e-related stiffening and loss of proteolytic digestibility that are accelerated in diabetes and can b

216 ins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food

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

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

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

220 rate introduction of this high nutrition and digestibility trait into different sorghum varieties.

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

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

223 ation duration of 18 h using a mean inoculum digestibility value for calculation purposes was conside

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

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

226 .55 and -0.58, respectively), however starch digestibility was also affected by resistant starch cont

227 In treated sprouts starch digestibility was connected with alphaAI activity and RS

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

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

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

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

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

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

234 The decreased digestibility was explained by the lower digestibility o

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

236 th high in vitro uncooked and cooked protein digestibilities, was examined by transmission electron m

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

238 ng capacities, emulsion stability as well as digestibility were also reported.

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

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

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

242 Starch and protein digestibility were negatively correlated with total phen

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

244 entage content of QL (the changes in protein digestibility were not so pronounced).

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

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

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

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

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

250 ns between WSC, nitrogen (N), and dry matter digestibility with allelic variants within an alkaline i

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

252 entify factors that impact on lignocellulose digestibility, with implications for improving feedstock

253 lignin composition correlated with improved digestibility, with no compromise in plant strength and

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

255 oxylase provided the largest improvements in digestibility yet seen in a forage crop.