Výsledky vyhledávání - "Kate Qi Xuan Toh"

Regular Consumption of Biovalorized Okara‐Containing Biscuit Improves Circulating Short‐Chain Fatty Acids and Fecal Bile Acids Concentrations by Modulating the Gut Microbiome: A Randomized Controlled Crossover Trial

Autor: Delia Pei Shan Lee, Alicia Xinli Gan, Xue Juan Xia, Kate Qi Xuan Toh, Gregory Chan, Sangyong Jung, Jung Eun Kim

Publikováno v: Molecular Nutrition & Food Research.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3841f468bc112eeb57bb94c4d651e07
https://doi.org/10.1002/mnfr.202200756

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Postprandial glycemic and circulating SCFA concentrations following okara- and biovalorized okara-containing biscuit consumption in middle-aged and older adults: a crossover randomized controlled trial

Autor: Delia Pei Shan Lee, Alicia Xinli Gan, Clarinda Nataria Sutanto, Kate Qi Xuan Toh, Chin Meng Khoo, Jung Eun Kim

Publikováno v: Foodfunction. 13(18)

Okara biscuits attenuated postprandial insulin response regardless of fermentation, with biovalorized okara further raising postprandial SCFA compared to control.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c722e4ee7d60092de44f6ba83ca47816
https://pubmed.ncbi.nlm.nih.gov/36040444

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Postprandial Glycemic, Insulinemic, and Short-Chain Fatty Acids Responses Following the Consumption of Okara and Biovalorized Okara Incorporated Biscuits

Autor: Alicia Xinli Gan, Delia Pei Shan Lee, Clarinda Sutanto, Jungeun Kim, Kate Qi Xuan Toh

Publikováno v: Curr Dev Nutr

OBJECTIVES: Okara is a fiber-rich food processing by-product. However, it is underutilized as food due to its rapid putrefaction and poor sensorial properties. Valorization via fermentation (biovalorization) can alleviate its undesirable qualities wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd4dc614b3bfbdf0250430ce15e1fcb
https://europepmc.org/articles/PMC8182091/

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Biovalorized Okara Consumption Improves Gut Metabolites by Modulating Gut Microbiome: A Randomized Controlled Crossover Trial

Autor: Delia Pei Shan Lee, Alicia Xinli Gan, Xuejuan Xia, Kate Qi Xuan Toh, Gregory Chan, Sangyong Jung, Jung Eun Kim

Publikováno v: Current Developments in Nutrition. 6:1017

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::98ee29462b07a9d88613477d93214419
https://doi.org/10.1093/cdn/nzac069.022

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