Results 111 to 120 of about 117,434 (311)

Research Progress on the Digestibility Resistance of Starch-Lipid Complexes: The Influence Factor and Formation Mechanism

Shipin gongye ke-ji
The digestive properties of starches are the key factors contributing to the postprandial glycemic index (GI) of cereal foods. According to the digestion rate, starches can be classified into resistant starch, slowly digestible starch, and rapidly ...
Wenhua MA, Fan YANG, Xiaojie QIAN, Binghua SUN, Sen MA   +4 more
doaj   +1 more source

Milk production from leguminous forage, roots and potatoes [PDF]

, 2003
The aim of the present work was to investigate the effects of replacing grain concentrates with roots and potatoes in dairy cow diets based upon large amounts of grass/alfalfa silage.
Eriksson, Torsten
core  

Mathematical modelling in animal nutrition: a centenary review [PDF]

, 2008
A centenary review presents an opportunity to ponder over the processes of concept development and give thought to future directions. The current review aims to ascertain the ontogeny of current concepts, underline the connection between ideas and people
A. DUMAS, Armsby, Atwater, Baldwin, Baldwin, Beever, Bergman, Black, Black, Blaxter, Blaxter, Blaxter, Brody, Brody, Bureau, Curnow, Davidson, de Lange, Dent, Dijkstra, Ewing, Feller, Forbes, Forbes, Garfinkel, Garrett, Gayon, Headley, Henneberg, Hill, Hubbell, Hungate, J. DIJKSTRA, J. FRANCE, Johnson, Jull, Kellner, Kellner, Kevles, Kleiber, Kleiber, Koehler, Kriss, Kronfeld, Kyriazakis, Lehmann, Lerner, Lotka, Maynard, Maynard, McCollum, McCollum, Mercer, Michaelis, Mignon-Grasteau, Mitchell, Mitchell, Mitchell, Mitscherlich-Königsberg, Monod, Morris, Moulton, Murray, Nelson, Osborne, Osborne, Oslage, Pearl, Pirt, Porter, Ragsdale, Ratkowski, Ratkowski, Rice, Riley, Ritzman, Robertson, Robertson, Rubner, Schiemann, Schinckel, Schneider, Seber, Steele, Thaer, Thomas, Thorbek, Thornley, Tyler, Vande Wiele, Verhulst, Waters, Wenk, Weymouth, Wolff, Wolff   +95 more
core   +2 more sources

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide

Current Research in Food Science
Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch.
Shengjian Ma, Yijun Liu, Wei Dong, Wenxin Ma, Yanxia Li, Hao Luo   +5 more
doaj   +1 more source

Functional Bread From Bambara Groundnut and Orange Peel Attenuates Hyperglycemia and Oxidative Stress in a High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetes Rat Model

Food Chemistry International, EarlyView.
This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase, O. W. Fasakin, I. S. Oyeleye, G. Oboh   +3 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

Food 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, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Ultrasound-Assisted Extraction of Antioxidant Compounds from "Cẩm" Purple Rice Bran for Modulation of Starch Digestion. [PDF]

Int J Food Sci, 2023
Loan LTK, Thuy NM, Van Tai N.
europepmc   +1 more source

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
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