Zobrazeno 1 - 10
of 18
pro vyhledávání: '"H D Goff"'
Publikováno v:
European Journal of Clinical Nutrition. 68:613-618
Sodium alginate reduces appetite and glycemia, when consumed in water- and sugar-based drinks. But, its effects when added to other commonly consumed beverages have not been reported. Because chocolate milk (CM) is criticized for raising blood glucos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31d649048ea4a8bacdba883eb2370498
https://doi.org/10.1038/ejcn.2014.53
https://doi.org/10.1038/ejcn.2014.53
Autor:
H. Fabek, H. D. Goff
One of the health benefits of dietary fibre consumption is attenuation in postprandial glycemia, which is usually attributed to digesta viscosity. In our earlier work we were able to demonstrate that digestive secretions have a profound influence on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd640ef096f70cef0a637273b1e16208
https://doi.org/10.1039/9781782623830-00209
https://doi.org/10.1039/9781782623830-00209
Autor:
Vassilis Kontogiorgos, H. D. Goff
Publikováno v:
Food Biophysics. 1:202-215
The thermal and microstructural properties of frozen hydrated gluten were studied by using differential scanning calorimetry (DSC), modulated DSC, and low-temperature scanning electron microscopy (cryo-SEM). This work was undertaken to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cad1c79c844b116e35355cbb4508236
https://doi.org/10.1007/s11483-006-9021-4
https://doi.org/10.1007/s11483-006-9021-4
Publikováno v:
Journal of Animal Science. 94:335-336
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b97dadac15d717ffb115324b1d22c2a
https://doi.org/10.2527/jam2016-0701
https://doi.org/10.2527/jam2016-0701
Publikováno v:
Critical reviews in food science and nutrition. 55(10)
Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d62100debf9ea09b41c2a2d768f756b1
https://pubmed.ncbi.nlm.nih.gov/24915329
https://pubmed.ncbi.nlm.nih.gov/24915329
Autor:
H. Fabek, H. D. Goff
The benefits of foods formulated with hydrocolloids are multifaceted as they have been linked to a range of physiological responses in humans through their ability to act as dietary fibre. Decreases in blood glucose levels are believed to be linked t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62d2f7fdcbca7f4f3e3f8507379338a0
https://doi.org/10.1039/9781782621300-00328
https://doi.org/10.1039/9781782621300-00328
Publikováno v:
In Fibre-rich and wholegrain foods 2013:311-328
Autor:
Canada, H. D. Goff
Dairy products can be a suitable carrier food for fibre enrichment. Such products include beverages, puddings, yogurts, frozen desserts and others. Consumers have shown a willingness to consume such products as an avenue for enhanced fibre intake and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51b64a919e39a8c9c10f8c694e20bbdd
https://doi.org/10.1533/9780857095787.4.311
https://doi.org/10.1533/9780857095787.4.311
Publikováno v:
Journal of Animal Science. 94:243-243
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73062748af6f0f92794e180d1042988c
https://doi.org/10.2527/jam2016-0506
https://doi.org/10.2527/jam2016-0506
Autor:
H. D. Goff
Publikováno v:
Pure and Applied Chemistry. 67:1801-1808
Reactions causing deleterious changes in texture, structure and chemical composition of frozen foods occur frequently and result in a loss of quality or shelf- life, Polysaccharides, e..g., guar, locust bean gum, are added to many frozen food formula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1214182db6a966dcb9c6d8bb2a702e71
https://doi.org/10.1351/pac199567111801
https://doi.org/10.1351/pac199567111801