Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Joan C. Castillo"'
Autor:
Anacleta S. Loyola, Trinidad P. Trinidad, Modesto T. Chua, Angelica S. Maglaya, Aida C. Mallillin, Faridah C. Askali-Mercado, Joan C. Castillo, Rosario R. Encabo, Divinagracia H. Valdez, Dina B. Masa
Publikováno v:
Innovative Food Science & Emerging Technologies. 7:309-317
To determine the effectiveness of dietary fiber present in coconut flour as a functional food, the following studies were conducted: (a) Dietary Fiber Composition and Fermentability of Coconut Flour; (b) The Effect of Coconut Flour on Mineral Availab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9c7a481be5d40069a7b176e78180303
https://doi.org/10.1016/j.ifset.2004.04.003
https://doi.org/10.1016/j.ifset.2004.04.003
Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
Autor:
Trinidad P. Trinidad, Faridah C. Askali, Anacleta S. Loyola, Aida C. Mallillin, Divinagracia H. Valdez, Joan C. Castillo, Dina B. Masa
Publikováno v:
British Journal of Nutrition. 90:551-556
The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b037ee4b18104757baf84861cac4aa1d
https://doi.org/10.1079/bjn2003944
https://doi.org/10.1079/bjn2003944
The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol
Autor:
Divinagracia H. Valdez, Aida C. Mallillin, Trinidad P. Trinidad, Rosario L. Resaba, Dina B. Masa, Faridah C. Askali, Anacleta S. Loyola, Joan C. Castillo
Publikováno v:
Journal of medicinal food. 7(2)
This study investigated the effect of coconut flakes on serum cholesterol levels of humans with moderately raised serum cholesterol in 21 subjects. The serum total cholesterol of subjects differed and ranged from 259 to 283 mg/dL. The study was condu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08e8a9bce9b9aac38575e699bcc5a93b
https://pubmed.ncbi.nlm.nih.gov/15298758
https://pubmed.ncbi.nlm.nih.gov/15298758
Autor:
Trinidad P. Trinidad, Anacleta S. Loyola, Aida C. Mallillin, Divinagracia H. Valdez, Faridah C. Askali, Joan C. Castillo, Rosario L. Resaba, Dina B. Masa
Publikováno v:
Journal of Medicinal Food; Summer2004, Vol. 7 Issue 2, p136-140, 5p