Results 191 to 200 of about 3,745,042 (240)

Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome. [PDF]

Foods
Winham DM, Camacho-Arriola M, Glick AA, Hall CA, Shelley MC.   +4 more
europepmc   +1 more source

Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis. [PDF]

J Hum Nutr Diet
Nikodijevic CJ, Pham T, La Macchia K, Stefoska-Needham A.   +3 more
europepmc   +1 more source

Identifying the Perceptual Drivers to Attract Attention and Enhance the Choice to Purchase Pearl Millet. [PDF]

Foods
Fourie C, Kempen E.
europepmc   +1 more source

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants. [PDF]

Foods
García-Moncayo AI, Ochoa-Reyes E, Sáenz-Hidalgo HK, González-Pérez P, Muñoz-Castellanos LN, Sepúlveda-Ahumada DR, Buenrostro-Figueroa JJ, Alvarado-González M.   +7 more
europepmc   +1 more source

KetoFLEX 12/3 Diet and Cognitive Health: A Precision-Nutrition Perspective on Mechanisms, Emerging Evidence, and Future Directions. [PDF]

Nutrients
Rao RV, Subramaniam KG, Gregory J, Bredesen AL, Coward C, Okada S, Kelly L, Bredesen DE.   +7 more
europepmc   +1 more source

Nutritional, Functional and Microbiological Potential of Andean <i>Lupinus mutabilis</i> and <i>Amaranthus</i> spp. in the Development of Healthy Foods-A Review. [PDF]

Foods
Meneses Quelal O, Pulles MB.
europepmc   +1 more source

Food for frailty: Views of older adults on development and uptake of a food-based frailty supplement

Hussain B, Valdes A, Timmons S.
europepmc   +1 more source

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta [PDF]

Antioxidants, 2020
Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina.
Valentina Melini, Francesca Melini, Rita Acquistucci   +2 more
exaly   +4 more sources

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Marine Foods as Functional Ingredients in Bakery and Pasta Products

Food Research International, 2010
Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been under exploited for food purposes.
Pichan Prabhasankar
exaly   +2 more sources