Gluten-free instant noodles based on mocaf flour by Ariani Dini, Rahayu Novita Herawati Ervika, Nurhayati Rifa, Angwar Mukhamad

“…Results: The most favorable formula was Mo4, which contains 6.15% water, 2.65% ash, 14.7% fat, 74.60% carbohydrate, 526 kcal total energy, 0.95% total sugar, 0.06% trans fat, and 4.12% dietary fiber. …”
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Isolation of Prebiotics from Artocarpus integer’s Seed by Joel-Ching-Jue Wong, Siew-Ling Hii, Chen-Chung Koh

“…The maximum amount of the total carbohydrate content extracted from A. integer was 787 mg/L. …”
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The role of Lactobacterium plantarum in solid-state fermentation of Astragalus membranaceus for broiler chicken feed by Huan Li, Yu Kang, Yanting Sun, Chuanzhou Bian, Mingxia Fan, Han Zhang, Shengzhen Zhao, Xinghui Song, Hongxing Qiao

“…The effect of L. plantarum on astragalus was examined by measuring the contents of protein, carbohydrate, calycoflavone, and formononetin in A. membranaceus before and after fermentation. …”
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Possible impact of use of a ketogenic diet in pregnancy on the fetus: Review of animal and human studies by Agata Miłosz, Justyna Michalczyk, Iwona Morawik, Klaudia Długoborska, Monika Gesek

“…The ketogenic diet is characterized by increased fat content with reduced carbohydrate supply [3, 4]. It is an effective form of treatment for many diseases including epilepsy, obesity, neurodegenerative diseases and some metabolic disorders.In women with Polycystic Ovary Syndrome ketogenic diet has a positive effect on fertility by reducing weight, insulin resistance and hormonal regulation [4–7]. …”
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The Influence of Season on the Gonad Index and Biochemical Composition of the Sea Urchin Paracentrotus lividus from the Golf of Tunis by Soumaya Arafa, Moncef Chouaibi, Saloua Sadok, Amor El Abed

“…Protein constituted the main component of the gonad, and lipid and carbohydrate were found at appreciable amounts. Consistent with the gonad cycle, sea urchin biochemical components showed clear seasonal variation with a significant decrease during the spawning period. …”
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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

“…The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)…”
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Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage by Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen

“…The results showed that inoculation with <i>D. hansenii</i> SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. …”
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Dietary lipids shape cytokine and leptin profiles in obesity-metabolic syndrome implications: A cross-sectional study. by Sakawrut Poosri, Karani Santhanakrishnan Vimaleswaran, Pattaneeya Prangthip

“…Positive correlations were observed between blood lipid, glucose, and tumor necrosis factor-α, IL-6, and leptin levels. Energy, carbohydrate, and sugar intake were positively correlated with leptin levels. …”
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Feasibility of Metatranscriptome Analysis from Infant Gut Microbiota: Adaptation to Solid Foods Results in Increased Activity of Firmicutes at Six Months by Floor Hugenholtz, Jarmo Ritari, Lotta Nylund, Mark Davids, Reetta Satokari, Willem M. de Vos

“…Moreover, Firmicutes and Actinobacteria, including the canonical Bifidobacteria as well as Collinsella, were found to be important contributors to carbohydrate fermentation and vitamin biosynthesis in the infant intestine. …”
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Nutrition Education and Vitamin D Supplementation Improving Nutrition Intake, Body Composition, and Vitamin D Status of Soccer Athlete by Weni Kurdanti, Agus Wijanarka, Mirza Hapsari Sakti Titis Penggalih

“…Results: Energy, protein, and carbohydrate intakes were deficient among athletes, although fat intake was adequate. …”
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Extraction and Physicochemical Characterization of Mucilage from Opuntia cochenillifera (L.) Miller by Mariel Monrroy, Erick García, Katherine Ríos, José Renán García

“…The mucilage has appreciable carbohydrate and protein contents. The phytochemical analysis shown the presence of alkaloids and terpenes/steroids. …”
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Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods by Siti Chairiyah Batubara, Nur Hanifah Muliyana

“…The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). …”
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Substituted piperazine conjugated to quinoline-thiosemicarbazide as potent α-glucosidase inhibitors to target hyperglycemia by Mehran Ghasemi, Mohammad Mahdavi, Maryam Dehghan, Mohammadreza Eftekharian, Somayeh Mojtabavi, Mohammad Ali Faramarzi, Aida Iraji, Ahmed Al-Harrasi

“…One therapeutic approach to managing this condition is the inhibition of α-glucosidase, an enzyme involved in carbohydrate digestion, to reduce postprandial blood glucose levels. …”
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Characteristics of Crispy Brownies from Diversified Arrowroot Starch and Black Soldier Fly Larvae (BSFL) Flour and its Potential as a Snack Food for Stunting by I Gusti Agung Bulan Mutiara Dewi, I Gede Arie Mahendra Putra

“…The parameters observed were sensory characteristics and the best treatment followed by testing protein content, moisture content, ash content, fat content, carbohydrate content and energy. The results showed that the best treatment of sensory characteristics was obtained in the treatment of the ratio of arrowroot starch and BSFL flour (50:10) with sensory properties of color attributes 4.44 (like), aroma 3.94 (somewhat like), texture 4.38 (like), taste 4.19 (like), and overall acceptance 4.38 (like) with water content 1.37%, ash content 1.95%, protein content 8.04%, fat content 21.48%, carbohydrates 67.16%, and energy 494.14 Kcal. …”
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Micromechanical behavior of the apple fruit cuticle investigated by Brillouin light scattering microscopy by Timm Landes, Bishnu P. Khanal, Hans Lukas Bethge, Tina Lehrich, Maximilian Seydi Kilic, Franz Renz, Miroslav Zabic, Moritz Knoche, Dag Heinemann

“…The derived loss tangent showed significant differences with wax extraction from the CM and further with carbohydrate extraction from the DCM, consistent with tensile test results. …”
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Obtaining commercial humic products from uncomposted manures: previous acid hydrolysis to enhance yields by Carla Bellera, Issa Abaalkheel, Pere Rovira, Jamal Alrefai

“…Nevertheless, because increasing acid concentration enhances carbohydrate extraction but decreases that of compounds other than carbohydrates, the overall result may be a drop in the proportion of humic fractions in the whole extracted matter (acid hydrolysate ? …”
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Functional genomic insights into Floricoccus penangensis ML061-4 isolated from leaf surface of Assam tea by Patthanasak Rungsirivanich, Elvina Parlindungan, Jennifer Mahony, Witsanu Supandee, Narumol Thongwai, Douwe van Sinderen

“…The ML061-4 genome was evaluated for genes associated with complex carbohydrate metabolism, bacterial adhesion, virulence factors, pathogenicity, bacteriophages, antiviral defence systems as well as toxin- and antibiotic-resistance associated genes, and genes involved in toxin production, secondary metabolite biosynthesis and xenobiotics biodegradation. …”
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CHANGING ASPECTS OF BAMBARA GROUNDNUT EXPLOITATION: 1. LIMITATIONS AND ALLEYWAYS FOR FUTURE EXPANSION by Elias Mjaika Ndifon, Magaret Chiv, Solomon Hemba Chia

“…Bambara groundnut contains crude protein (18.8 g), crude fat (6.2. g), total ash (2.4 g), crude fibre (4.8 g), carbohydrate (61.3 g), moisture (10.3 g), and energy (367 Kcal) which makes it a complete food. …”
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Insights into the roles of exogenous phenylalanine and tyrosine in improving rapamycin production of Streptomyces rapamycinicus with transcriptome analysis by Dongmei Xu, Yaoyao Wang, Hongzhen Li, Bing Wang, Libin Chai, Li Feng, Fengzhi Ren, Xuejin Zhao, Xuexia Zhang

“…In addition, the transcription levels of many carbohydrate metabolism-related genes were down-regulated, leading to a decrease in growth, suggesting that balancing cell growth and rapamycin biosynthesis may be important to promote efficient biosynthesis of rapamycin in Streptomyces rapamycinicus. …”
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