Results 171 to 180 of about 315,758 (337)
Food Biomacromolecules, EarlyView.Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique +12 more
wiley +1 more source
Factors affecting starch digestibility and the glycemic response with special reference to legumes
, 1983 MJ Thorne, LU Thompson, David Jenkins
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Food Safety and Health, EarlyView.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source
Strict Glycemic Control Is Necessary But Not Practical in Most Children with Type 1 Diabetes [PDF]
, 2000 J. H. Silverstein
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Abnormal nocturnal blood pressure fall in normotensive adolescents with insulin-dependent diabetes is ameliorated following glycemic improvement [PDF]
, 1998 Sandra Roberta G. Ferreira +3 more
openalex +1 more source
Food Safety and Health, EarlyView.Curcuma aromatica rhizome ethanolic extracts (400 mg/kg) showed hypoglycemic and hypolipidemic activities in alloxan‐induced diabetic rats, comparable to standard drugs in reducing blood glucose levels. The extracts reduced serum cholesterol and triglycerides, increased HDL levels, and prevented weight loss.
Salma Khadka +6 more
wiley +1 more source