Zobrazeno 1 - 10
of 3 025
pro vyhledávání: '"Starch digestibility"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 314-325 (2024)
Rice porridge is a food for general consumption; however, it may vary in food texture and starch digestibility depending on particle sizes and concentrations. This study investigated the tribological properties, steady shear flow, and in vitro starch
Externí odkaz:
https://doaj.org/article/cafd157e8be84a3481fa452d09e566f7
Autor:
Lin Wang, Yidi Cai, Peeraphat Prempree, Rili Hao, Dahai Jiang, Loraine Bainto-Ancheta, Yukiharu Ogawa
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked
Externí odkaz:
https://doaj.org/article/1690a5a7c33846acad74d1efbe6afa62
Autor:
Jing Zhou, Shuang-yi Zheng, Qian-qian Chen, Xiao Wan, Jing Du, Wen-ping Ding, Xue-dong Wang, Hai-long Zhang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101891- (2024)
The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results show
Externí odkaz:
https://doaj.org/article/4596dc3cf298470ca7213399884f4e1a
Autor:
Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTThis study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formula
Externí odkaz:
https://doaj.org/article/edfdb3659f2944728a6908591ba78fd3
Autor:
Thiraphong Aumasa, Gunthawan Apinanthanuwong, Jaspreet Singh, Lovedeep Kaur, Jinhu Tian, Suphat Phongthai, Yardfon Tanongkankit, Utthapon Issara, Yukiharu Ogawa, Natthawuddhi Donlao
Publikováno v:
NFS Journal, Vol 37, Iss , Pp 100196- (2024)
Mulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different
Externí odkaz:
https://doaj.org/article/056fcfc500eb4686be30e33558fddff3
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 92-105 (2024)
Variations of processing rice into cooked rice had long been developed. One of the rice products that had been widely circulated in the community was savory rice. Savory rice with an instantization processed was more practical in serving. This resear
Externí odkaz:
https://doaj.org/article/0e74af07359442ccba4713a62467a67f
Autor:
Meng WANG, Mengze CHEN, Jia LIU, Shiwei LIU, Xishan MA, Peng YUAN, Yongqiu YAN, Jun WANG, Shenglin DUAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 351-357 (2024)
Starch was the main source of carbohydrates in people's daily diet, and its digestibility was an important factor affecting the body's postprandial blood glucose level. In this paper, the effect of xylose on the in vitro digestive properties of corn
Externí odkaz:
https://doaj.org/article/91d771f6016e4df5950f7e564e46598d
Autor:
Jaymi Peterson, Adina L. Santana, Sarah Cox, Mayra Perez-Fajardo, Jose Covarrubias, Ramasamy Perumal, Scott Bean, Xiaorong Wu, Weiqun Wang, Dmitriy Smolensky
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Sorghum (Sorghum bicolor L. Moench), characterized by substantial genetic diversity, encompasses some lines rich in health-promoting polyphenols. Laboratory studies have demonstrated anticancer properties of sorghum phenolics; however, their presence
Externí odkaz:
https://doaj.org/article/18e35ce640b848939d0f6c7b4b71bc98
Publikováno v:
British Food Journal, 2023, Vol. 125, Issue 10, pp. 3573-3584.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-12-2022-1108
Autor:
Elisabeth Miehle, Katarzyna Pietrynik, Stephanie Bader-Mittermaier, Thomas Skurk, Peter Eisner, Hans Hauner
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106230- (2024)
Frequent consumption of processed, high-glycemic, low-fiber foods is associated with an increased risk of hyperglycemia, hyperinsulinemia, and ultimately of type-2 diabetes. This work investigated the impact of enriching high-glucose doughs with citr
Externí odkaz:
https://doaj.org/article/d7467eb7a8c241c2aa2fa562be79aec4