Zobrazeno 1 - 10
of 96
pro vyhledávání: '"coarse cereals"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 397-408 (2024)
With the improvement of living standards and increased health awareness, coarse cereals have gradually gained popularity as a high-frequency food in recent years. The abundant nutrients and functional components present in coarse cereals play a cruci
Externí odkaz:
https://doaj.org/article/5fd510d47ff1413f86495f785debada4
Publikováno v:
Foods, Vol 13, Iss 21, p 3373 (2024)
Deoxynivalenol (DON) is an important mycotoxin produced by Fusarium spp., typically found in cereals, which has garnered considerable research attention. However, the risk assessment of DON exposure to muti-cereal is partial and biased, especially la
Externí odkaz:
https://doaj.org/article/a539ee38307943778404845cb2105be1
Publikováno v:
Public Health Nutrition, Vol 26, Pp 160-170 (2023)
Abstract Objective: In the field of nutritional epidemiology, principal component analysis (PCA) has been used extensively in identifying dietary patterns. Recently, compositional data analysis (CoDA) has emerged as an alternative approach for obtai
Externí odkaz:
https://doaj.org/article/340491508cd149c18dbad8494728d3b9
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 28-37 (2023)
Objective: To study the effect of low GI multigrain cocoa powder (C-MGP) on blood glucose in diabetic mice. Methods: Fifty-two male SPF mice were randomly divided into 6 groups, including normal control group, model group, metformin group, flushing p
Externí odkaz:
https://doaj.org/article/a9f11cf378b141b39a3370cc9784554a
Autor:
Yunfei Yang, Xinwei Wang
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional va
Externí odkaz:
https://doaj.org/article/5930629d84724ae382debfe0543faf14
Akademický článek
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Akademický článek
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Publikováno v:
Shipin yu jixie, Vol 38, Iss 4, Pp 207-212 (2022)
Objective: This study aimed to explore the best parameters of buckwheat noodle composite preformed powder. Methods: Single factor experiment, multi-index comprehensive evaluation method and orthogonal experiment were used to optimize the special comp
Externí odkaz:
https://doaj.org/article/59a7577b80a443d880345ee42e0baa0c
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 138-144 (2021)
This study takes tartary buckwheat, highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder. The premixed powder is blended as the following proportion: 40% plain flour, 30% tartary buckwheat, 10
Externí odkaz:
https://doaj.org/article/624e75452c864652b7fc332c4d8d49db
Autor:
SONG Shan-wu
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 107-113 (2021)
This article introduces a multi-grain rice compounding scheme for improving nutritional deficiencies in rice.According to the nutritional needs of different populations,combined with amino acid score difference method theoretical calculations,physica
Externí odkaz:
https://doaj.org/article/2ad2a6dd068e41c3a3f1a41a6fa339bf