Výsledky vyhledávání - "R. Sivakanesan"

Akademický článek

The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

Publikováno v: International Journal of Food Science, Vol 2021 (2021)

Background. The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods. Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capac

Externí odkaz: https://doaj.org/article/80ddb61f40514875a27939076dd065c3

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Akademický článek

Development and evaluation of a booklet on dietary guidelines and menus for pregnant women in Sri Lanka

Autor: A. M. N. T. Adikari, R. Sivakanesan, D. G. N. G. Wijesinghe, C. Liyanage

Publikováno v: Tropical Agricultural Research, Vol 30, Iss 4 (2019)

The improvement of nutrient intake during pregnancy by providing knowledge through dietary menus is not available in Sri Lanka. Hence, the purpose of this study was to develop a booklet of dietary-guidelines for pregnant women. Available dietary-guid

Externí odkaz: https://doaj.org/article/6fa1036300af4ba996a82f9c4406dd3c

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Akademický článek

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Akademický článek

Assessment of nutritional status of pregnant women in a rural area in Sri Lanka

Autor: A. M. N. T. Adikari, R. Sivakanesan, D. G. N. G. Wijesinghe, C. Liyanage

Publikováno v: Tropical Agricultural Research, Vol 27, Iss 2 (2016)

Maternal nutritional problems remain as one of the public health problems in Sri Lanka. This study was designed to assess the nutritional status of pregnant women in a rural area. A total of 133 pregnant women in their second trimester was recruited

Externí odkaz: https://doaj.org/article/636963124cfa402ab8dc6553762e407a

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Akademický článek

Glycaemic response of traditional breakfast foods in adults with type 2 diabetes mellitus

Autor: M. P. M. S. H. Perera, R. Sivakanesan, D. T. D. J. Abeysekara, K. H. Sarananda

Publikováno v: Tropical Agricultural Research, Vol 27, Iss 1 (2016)

Traditional Sri Lankan breakfast foods such as rotti, pittu, thosai, hopper and wandu made using 100% rice flour (RF) or 25% soy flour and 75% rice flour mixture (SFRF), alone or mixed with a mixed vegetable curry were tested for their available carb

Externí odkaz: https://doaj.org/article/71f056bef3cb41b797f295ddbbdad7c3

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Akademický článek

Effect of boiling on the antioxidant capacity of Dioscorea alata (Raja Ala) grown in Sri Lanka

Autor: Ranithri Abeynayake, R. Sivakanesan

Publikováno v: Tropical Agricultural Research, Vol 26, Iss 1 (2015)

The present study evaluated the effect of boiling on the antioxidant capacity of Dioscorea alata (raja ala) using water extracts; raw yam extract, boiled yam extract prepared with water used in boiling, boiled yam extract prepared with fresh water. T

Externí odkaz: https://doaj.org/article/11e529cf0ecd44d2ad350c5011e2ae48

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