Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Estimated glycemic index"'
Autor:
Tian Zheng, Huiyun Chen, Yuanguo Yu, Pan Wang, Yongxin Li, Gang Chen, Jinping Si, Huqing Yang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101370- (2024)
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and
Externí odkaz:
https://doaj.org/article/2a4d1bd87de944f28ded33fe81bf1502
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100366- (2024)
This study aimed to investigate the effects of the water-to-rice (W/R) ratio and short-term storage after cooking on the physico-chemical properties and starch digestibility of good-eating-quality and conventionally cultivated Yudai 21. Organically c
Externí odkaz:
https://doaj.org/article/43bda1e7736b44db9bdd486c4a7378e9
Autor:
Debabandya Mohapatra, Chowdaiah Nickhil, Abhijit Kar, Yogesh Sharma, Sumedha S Deshpande, Manoj Kumar Tripathi, Sadvatha Ramanna Haromuchadi
Publikováno v:
Frontiers in Bioscience-Elite, Vol 16, Iss 2, p 18 (2024)
Introduction: Millets, owing to their rich nutritional and low-to-moderate glycemic index values, are termed superfoods; however, some anti-nutritional factors, such as tannins, limit the absorption of micro and macronutrients. Non-thermal processing
Externí odkaz:
https://doaj.org/article/77ea11536be34598a5d7394771ade747
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100517- (2023)
Chinese Huai-shan Yams (HSY) is a source of diverse nutrients, such as allantoin, resistant starch, and non-starch polysaccharides, which is the homology of medicine and food in China. Chinese Steamed Bread (CSB) has gained popularity recently. HSY p
Externí odkaz:
https://doaj.org/article/7ed9266b1ea840fea5d373e0ba139a30
Autor:
Masatsugu Tamura, Yukari Saito, Takahiro Saito, Hideaki Kobayashi, Akifumi Mikami, Yoshimasa Sasahara
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100150- (2023)
The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier
Externí odkaz:
https://doaj.org/article/658492ca3b2e456b9ce1df795dd23f9c
Autor:
Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105651- (2023)
The stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility a
Externí odkaz:
https://doaj.org/article/c175890ab8b2424c92186cc89d0278e0
Akademický článek
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Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100116- (2022)
This study aimed to investigate the effects of different physicochemical modifications of Riceberry rice (Oryza Sativa L.) starch on its morphology, pasting behavior, and functional properties. The methods include HCl lintnerization (1 N, 1.5 N, 2 N)
Externí odkaz:
https://doaj.org/article/8740170b40e7490db355fc1f18b67dcf
Akademický článek
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Akademický článek
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