Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Terri Grassby"'
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Akademický článek
'Even We Are Confused': A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication
Autor: Christina R. Sadler, Terri Grassby, Kathryn Hart, Monique M. Raats, Milka Sokolović, Lada Timotijevic
Publikováno v: Frontiers in Nutrition, Vol 9 (2022)
Processed foods are increasingly under the spotlight since the development of classification systems based on proxies for food processing. Published critical reviews and commentaries suggest different views among professional disciplines about the de
Externí odkaz: https://doaj.org/article/62d946db77704884b6609a4f403b1b5e
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2
Akademický článek
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism
Autor: Terri Grassby, Giuseppina Mandalari, Myriam M.-L. Grundy, Cathrina H. Edwards, Carlo Bisignano, Domenico Trombetta, Antonella Smeriglio, Simona Chessa, Shuvra Ray, Jeremy Sanderson, Sarah E. Berry, Peter R. Ellis, Keith W. Waldron
Publikováno v: Journal of Functional Foods, Vol 37, Iss , Pp 263-271 (2017)
This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins contai
Externí odkaz: https://doaj.org/article/ead006a89eae49678d28a031c2542048
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3
Particle Size Distribution and Predicted Lipid Bioaccessibility of Almonds and the Effect of Almond Processing: A Randomised Mastication Study in Healthy Adults
Autor: Alice C. Creedon, Estella S. Hung, Eirini Dimidi, Terri Grassby, Sarah E. Berry, Kevin Whelan
Publikováno v: Nutrients; Volume 15; Issue 3; Pages: 489
Almonds are rich in unsaturated lipids, which play a role in some of the reported benefits of almond consumption for human health. Almond lipids are poorly bioaccessible due to almonds’ unique physicochemical properties that influence particle size
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27696093b67ef403f5a71c42ea5048da
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7
Processed food classification: Conceptualisation and challenges
Autor: Lada Timotijevic, Monique M. Raats, Milka Sokolović, Terri Grassby, Christina R. Sadler, Kathryn Hart
Publikováno v: Trends in Food Science & Technology. 112:149-162
Background Processed foods are typically praised/revered for their convenience, palatability, and novelty; however, their healthfulness has increasingly come under scrutiny. Classification systems that categorise foods according to their “level of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::39b8a6c5877a20402f410f247957b3e4
https://doi.org/10.1016/j.tifs.2021.02.059
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9
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism
Autor: Keith W. Waldron, Simona Chessa, Antonella Smeriglio, Cathrina H. Edwards, Domenico Trombetta, Peter R. Ellis, Shuvra Ray, Giuseppina Mandalari, Myriam M.-L. Grundy, Terri Grassby, Carlo Bisignano, Sarah Berry, Jeremy D. Sanderson
Publikováno v: Journal of Functional Foods, Vol 37, Iss, Pp 263-271 (2017)
Journal of Functional Foods
Journal of Functional Foods, Elsevier, 2017, 37, pp.263-271. ⟨10.1016/j.jff.2017.07.046⟩
Grassby, T, Mandalari, G, Grundy, M M-L, Edwards, C H, Bisignano, C, Trombetta, D, Smeriglio, A, Chessa, S, Ray, S, Sanderson, J, Berry, S E, Ellis, P R & Waldron, K W 2017, ' In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins : The importance of the cell-wall barrier mechanism ', Journal of functional foods, vol. 37, pp. 263-271 . https://doi.org/10.1016/j.jff.2017.07.046
Highlights • We investigated the mechanisms of lipid bioaccessibility from almond muffins. • An in vitro dynamic gastric model was used to simulate human digestion. • A pilot ileostomy study was performed to define the rate of lipid release.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f73bf8eb7e1a18c3b3bcf1378aaef1e5
https://doi.org/10.1016/j.jff.2017.07.046
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10
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia
Autor: Keith W. Waldron, Myriam M.-L. Grundy, Peter R. Ellis, Peter J. Butterworth, Terri Grassby, Giuseppina Mandalari, Sarah Berry
Publikováno v: American Journal of Clinical Nutrition
American Journal of Clinical Nutrition, American Society for Nutrition, 2015, 101 (1), pp.25-33. ⟨10.3945/ajcn.114.088328⟩
Grundy, M, Grassby, T, Mandalari, G, Waldron, K, Butterworth, P, Berry, S & Ellis, P 2015, ' Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia ', The American journal of clinical nutrition, vol. 101, no. 1, pp. 25-33 . https://doi.org/10.3945/ajcn.114.088328
Background: The particle size and structure of masticated almonds have a significant impact on nutrient release (bioaccessibility) and digestion kinetics. Objectives: The goals of this study were to quantify the effects of mastication on the bioacces
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::985fba7598c9d56ae510e20600e57317
https://doi.org/10.3945/ajcn.114.088328
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