Výsledky vyhledávání - "C J, K Henry"

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods

Autor: Shanmugam, Shobana, Gunasekaran, Geetha, Mookambika Ramya, Bai, Parthasarathy, Vijayalakshmi, Rajagopal, Gayathri, Nagarajan, Lakshmipriya, Ranjit, Unnikrishnan, Ranjit Mohan, Anjana, Nagappa Gurusidappa, Malleshi, Kamala, Krishnaswamy, C J, K Henry, Viswanathan, Mohan, Vasudevan, Sudha

Publikováno v: Indian Journal of Medical Research. 155:56

Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eba1c9f0857f98ee97ed5fbf91d63cba
https://doi.org/10.4103/ijmr.ijmr_1935_19

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Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses

Autor: Shanmugam, Shobana, Nagarajan, Lakshmipriya, Mookambika Ramya, Bai, Rajagopal, Gayathri, Vaidya, Ruchi, Vasudevan, Sudha, Nagappa G, Malleshi, Kamala, Krishnaswamy, C-J K, Henry, Ranjit Mohan, Anjana, Ranjit, Unnikrishnan, Viswanathan, Mohan

Publikováno v: Asia Pacific journal of clinical nutrition. 26(5)

To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice.We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice vari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::64d553cc24fbbb39029990f0aa256633
https://pubmed.ncbi.nlm.nih.gov/28802292

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The impact of potassium-induced energy expenditure on glycaemic response with special reference to the glycaemic index

Autor: C. J. K. Henry, T. A. Seyoum

Publikováno v: Proceedings of the Nutrition Society. 69

The glycaemic index (GI) is a food-scoring index based on blood glucose response (GR). The conventional orthodoxy of GI evolves around the concept of blood glucose appearance rate and factors associated with it. However, blood glucose concentration i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::67196e0e76ec50a1fee7f90c44e4a1b0
https://doi.org/10.1017/s0029665110003411

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Novel Food Ingredients for Weight control

Autor: C. J. K. Henry

Publikováno v: Novel Food Ingredients for Weight control

Part 1 Food and obesity: Lipid metabolism: its role in energy regulation and obesity Hunger and satiety: relation to body weight control Glycemic control, insulin resistance and obesity Controlling lipogenesis and thermogenesis and the use of ergogen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1344d8f0fa85a05dcd1c3e848c4a508a
https://doi.org/10.1201/9781439824528

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