Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Brittany Hazard"'
Autor:
Alison Lovegrove, Brittany Hazard, Peter R. Shewry, Kay Trafford, Simon Griffiths, Cristobal Uauy
Publikováno v:
Nature Food. 1:475-480
Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2d8d10bfc1cafeb51bdff0f21e88d04
https://doi.org/10.1038/s43016-020-0134-6
https://doi.org/10.1038/s43016-020-0134-6
Publikováno v:
The Biochemist. 42:40-45
Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries. Cereals are key targets in meeting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65ac62560292bc40944c9b581b19a3ba
https://doi.org/10.1042/bio20200051
https://doi.org/10.1042/bio20200051
Autor:
Gary Frost, Edward S. Chambers, Amy Plummer, Anna Cherta-Murillo, Alison Lovegrove, Marina Corrado, Brittany Hazard, Cathrina H. Edwards, Abigail J. Wood
Publikováno v:
Food & Function. 11:617-627
Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196e60ce7d603c07a9544300c9c7b07f
https://doi.org/10.1039/c9fo02460c
https://doi.org/10.1039/c9fo02460c
Publikováno v:
Schönhofen, A; Hazard, B; Zhang, X; & Dubcovsky, J. (2016). Registration of common wheat germplasm with mutations in SBEII genes conferring increased grain amylose and resistant starch content. Journal of Plant Registrations, 10(2), 200-205. doi: 10.3198/jpr2015.10.0066crg. UC Davis: Retrieved from: http://www.escholarship.org/uc/item/65x3t9cc
Journal of plant registrations, vol 10, iss 2
Journal of plant registrations, vol 10, iss 2
© Crop Science Society of America. All rights reserved. Starch present in the endosperm of common wheat (Triticum aestivum L.) grains is an important source of carbohydrates worldwide. Starches with a greater proportion of amylose have increased lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d79290a7c4c8ccc71eacbc21686da1d
https://doi.org/10.3198/jpr2015.10.0066crg
https://doi.org/10.3198/jpr2015.10.0066crg
Autor:
Mahmoudreza Naemeh, Helen E. Raybould, Brittany Hazard, M. Kristina Hamilton, Jorge Dubcovsky, Bret Rust, John W. Newman, Xiaoqin Zhang, Roy J. Martin
Publikováno v:
Crop Science. 55:2813-2825
Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fb17d44cb3df02493ee99a9655d82c2
https://doi.org/10.2135/cropsci2015.03.0179
https://doi.org/10.2135/cropsci2015.03.0179
Publikováno v:
Journal of plant registrations
Starch present in the endosperm of common wheat (Triticum aestivum L.) grains is an important source of carbohydrates worldwide. Starches with a greater proportion of amylose have increased levels of resistant starch, a dietary fiber that can provide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2acfe77557b2af98d5efcffa80a9a451
https://pubmed.ncbi.nlm.nih.gov/27818720
https://pubmed.ncbi.nlm.nih.gov/27818720
Autor:
Brittany, Hazard, Xiaoqin, Zhang, Mahmoudreza, Naemeh, M Kristina, Hamilton, Bret, Rust, Helen E, Raybould, John W, Newman, Roy, Martin, Jorge, Dubcovsky
Publikováno v:
Crop science. 55(6)
Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dede965e0b4597a8d91b87723b7151e5
https://pubmed.ncbi.nlm.nih.gov/27134286
https://pubmed.ncbi.nlm.nih.gov/27134286
Publikováno v:
Journal of plant registrations. 8(3)
Durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.], used in pasta, couscous, and flatbread production, is an important source of starch food products worldwide. The amylose portion of the starch forms resistant starch complexes that resist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dfe5addb78d07e4d6890401a63a90d09
https://pubmed.ncbi.nlm.nih.gov/27110322
https://pubmed.ncbi.nlm.nih.gov/27110322
Autor:
Brittany, Hazard, Xiaoqin, Zhang, Pasqualina, Colasuonno, Cristobal, Uauy, Diane M, Beckles, Jorge, Dubcovsky
Publikováno v:
Crop science. 52(4)
Starch is the largest component of the wheat (Triticum aestivum L.) grain and consists of approximately 70-80% amylopectin and 20-30% amylose. Amylopectin is a highly-branched, readily digested polysaccharide, whereas amylose has few branches and for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1b79c1a176ca1ceca0a448e0e040a1d8
https://pubmed.ncbi.nlm.nih.gov/26924849
https://pubmed.ncbi.nlm.nih.gov/26924849