Results 131 to 140 of about 179,972 (298)
Food Frontiers, EarlyView.Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng +7 more
wiley +1 more source
Evaluating Glycemic Control Using Sugarfit?s Active Sugar Control Juice: A Retrospective Study [PDF]
Laxmi Kulkarni +4 more
openalex +1 more source
Food Frontiers, EarlyView.Specific MAC bioactivities are associated with gut biotransformation. ABSTRACT Increasing the intake of microbiota‐accessible carbohydrates (MACs) has emerged as a promising nutritional strategy for preventing metabolic diseases. However, the consistency of their beneficial effects remains unclear, hindering their optimized application.
Na‐Na Zhang +8 more
wiley +1 more source
Food Frontiers, EarlyView.Schematic illustration of pH‐responsive SC@AP@INS for oral insulin delivery. (A) pH‐responsive mechanism of sodium alginate‐based hydrogels. (B) Preparation of drug‐loaded microsphere gel via the electrospray method. The controlled release of drug‐loaded micelles in the colon enhances insulin delivery efficiency while minimizing systemic exposure and ...
Minghui Kong +3 more
wiley +1 more source
Insect‐Derived Bioactives for Glycemic Control and Gut Health: A Review
Food Frontiers, EarlyView.Insect‐derived bioactive compounds (e.g., peptides, polysaccharides) effectively regulate blood glucose through dual mechanisms: directly inhibiting carbohydrate‐digesting enzymes and glucose transporters, and indirectly modulating gut microbiota to enhance intestinal barrier integrity.
Chaoyi Lv +5 more
wiley +1 more source
Glycemic index, glycemic load, and chronic disease risk [PDF]
The American Journal of Clinical Nutrition, 2008 Mulholland, HG +2 more
openaire +2 more sources
Food Safety and Health, EarlyView.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source