Results 111 to 120 of about 33,060 (236)

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

open access: yesFood Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe   +4 more
wiley   +1 more source

Tropical Nutrition and Dietetics. [PDF]

open access: yesJournal of the American Medical Association, 1951
  +4 more sources

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

open access: yesFood Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil   +2 more
wiley   +1 more source

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

open access: yesFood 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

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

open access: yesFood Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera   +6 more
wiley   +1 more source

iENDEAVORS: Development and Testing of Virtual Reality Simulations for Nutrition and Dietetics. [PDF]

open access: yesInt J Environ Res Public Health
Quick V   +5 more
europepmc   +1 more source

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