Zobrazeno 1 - 10
of 83
pro vyhledávání: '"hydrolysis index"'
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1815-1821 (2023)
ABSTRACTOat (Avena sativa) is a cereal crop rich in dietary fibers, which are generally considered beneficial for human health. The objective of this work was to investigate the in vitro starch digestibility-reducing effect of the flour of a high ara
Externí odkaz:
https://doaj.org/article/1aeb7d9fcbc848eab7b08d5b063786da
Autor:
Babatunde Olawoye, Oyekemi O. Popoola, Adekunbi A. Malomo, Oladapo F. Fagbohun, Esther Eduzor
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 14, Iss 2, Pp 98-111 (2021)
The increase in the onset of celiac disease among the world populace had increased the demand for gluten-free products. Therefore, this study aimed at modelling and predicting the hydrolysis index of gluten-free cookies using response surface methodo
Externí odkaz:
https://doaj.org/article/744bdf1ea7e743158afd20321d6b816f
Akademický článek
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Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss , Pp 100010- (2021)
Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed in vitro for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms.
Externí odkaz:
https://doaj.org/article/a81b9f4502f841289d8d17ae94e26481
Autor:
Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti, Gianluca Giuberti
Publikováno v:
Heliyon, Vol 7, Iss 3, Pp e06562- (2021)
Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition,
Externí odkaz:
https://doaj.org/article/113fc0caa4d24d80add8ec1eb982aa08
Publikováno v:
Foods, Vol 10, Iss 5, p 908 (2021)
Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measu
Externí odkaz:
https://doaj.org/article/89f7628f4084474ba19b390dbc37f6d3
Publikováno v:
Animal, Vol 9, Iss 1, Pp 158-165 (2015)
The mobilization of fatty acids during food deprivation is a selective process studied in different species (humans, rodents, birds, viverrids). The aim of this work was to study the effect of fasting on selective mobilization in commercial pigs. A t
Externí odkaz:
https://doaj.org/article/79cabc22cce6490f8b824b63cee268fb
Akademický článek
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Autor:
Sereno, Aiane Benevide, Santos, Isabela Eloise dos, Hauser, Aline Borsato, Gibbert, Luciana, Bampi, Marlene, Pinto, Carla Dayane, Bertin, Renata Labronici, Kruger, Claudia Carneiro Hecke
Publikováno v:
Research, Society and Development; Vol. 11 No. 3; e28111326294
Research, Society and Development; Vol. 11 Núm. 3; e28111326294
Research, Society and Development; v. 11 n. 3; e28111326294
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 3; e28111326294
Research, Society and Development; v. 11 n. 3; e28111326294
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this study was to develop whole wheat bread formulations enriched with cocona flour, in order to analyze its action on the glycemic index in vitro. The development of the breads occurred with the addition of different concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::f507e6e58a0557bfde279a723ddafa21
https://rsdjournal.org/index.php/rsd/article/view/26294
https://rsdjournal.org/index.php/rsd/article/view/26294