Kajian Aktivitas Indeks Glikemik Brownies Kukus Substitusi Tepung Ubi Jalar Termodifikasi
Jurnal Kesehatan, 2017 Sweet potato is a source of carbohydrates with a low glycemic index. That could aimed to substitute wheat flour in making brownies. These study purposes were to determine the organoleptic characterictic, glycemic index and glycemic load of Modified sweet
Sefanadia Putri
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Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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Effects of breaking up prolonged sitting following low and high glycaemic index breakfast consumption on glucose and insulin concentrations [PDF]
, 2017 Purpose: Breaking up prolonged sitting can attenuate the postprandial rise in glucose and insulin. Whether such effects are dependent of the glycaemic index (GI) of the consumed carbohydrate is unknown.
Bailey, Daniel Paul +3 more
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Media Gizi Indonesia, 2019 Bread is alternative food made by wheat fl our that can be used as one of carbohydrates sources. Bread is classifi ed as high glycemic index food. Cassava is one of carbohydrate source contain high resistant starch which has low glycemic index, meanwhile
Nanik Hamidah +2 more
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Glycemic index, glycemic load and risk of gastric cancer
Annals of Oncology, 2004 Dietary carbohydrates have been directly associated with gastric cancer risk and have been considered general indicators of a poor diet. However, elevated levels of glucose and insulin elicited by consumption of high amounts of refined carbohydrates may stimulate mitogenic and cancer-promoting insulin-like growth factors (IGF).
Silvano Gallus +4 more
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Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties [PDF]
, 2019 Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and ...
Akissoe, N.H. +8 more
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OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX
Harčova Nauka ì Tehnologìâ, 2019 The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation.
K. Iorgachova, N. Sokolova, S. Kotlik
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Comparison of glycemic excursion in patients with new onset type 2 diabetes mellitus before and after treatment with repaglinide [PDF]
, 2013 Due to industrialization and sedentary life, incidence of type 2 diabetes (DM2) is increasing seriously. Repaglinide is a glucose reducing agent that predominantly reduces post-prandial glucose.
Bonakdaran, S. +4 more
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Risk Factors of Intraoperative Dysglycemia in Elderly Surgical Patients [PDF]
, 2019 BACKGROUNDː Dysglycemia is associated with adverse outcome including increased morbidity and mortality in surgical patients. Acute insulin resistance due to the surgical stress response is seen as a major cause of so-called stress hyperglycemia. However,
Knaak, Cornelia +8 more
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Nutrition Journal, 2011 Background The consumption of low glycemic index (LGI) foods before exercise results in slower and more stable glycemic increases. Besides maintaining an adequate supply of energy during exercise, this response may favor an increase in fat oxidation in ...
Bressan Josefina +5 more
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