Results 71 to 80 of about 70,556 (304)
Food Chemistry International, EarlyView.Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva +7 more
wiley +1 more source
Evaluating the Immunity-Boosting Efficacy and Safety of Biscuits Enriched with Vitamins, Minerals, and Herbal Extracts in Healthy Individuals [PDF]
International Journal of Nutrition SciencesBackground: Immunity safeguards against infections and strengthening it through diet can enhance health status. This trial evaluated the immune-boosting efficacy and safety of vitamin-, mineral-, and herb-enriched biscuits in preventing infections and ...
Sudhir Nema +9 more
doaj +1 more source
Analysis of the failure of cracked biscuits [PDF]
, 2016 Cracks or checks in biscuits weaken the material and cause the product to break at low load levels that are perceived as injurious to product quality. In this work, the structural response of circular digestive biscuits, with diameter 72 mm and thickness
Anand, Saurabh +3 more
core +1 more source
Food Chemistry International, EarlyView.The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed +3 more
wiley +1 more source
The Packed Lunch Project: Parent Survey [PDF]
, 2014 The Packed Lunch Project revolves around parents’ preference for providing packed lunches for their children in primary schools. Our study aims to gain an insight into parents' viewpoints in order to inform our knowledge and understanding of this key ...
Ensaff, H, Mahoney, K
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Food Chemistry International, EarlyView.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS
Zernovì Produkti ì Kombìkorma, 2016 The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of
К. G. IORGACHOVA +2 more
doaj
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Reducing Childhood Obesity: Food Innovation Consultancy Challenge [PDF]
, 2019 The module accounted for a third of the students final year, and had a major impact on their overall degree classification. Students therefore committed over 20 hours per week to attend the seamless teaching and also significant individual and group work
Benson, Michael
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