Ana Blandino, M.E. Al-Aseeri, Severino S. Pandiella, Domingo Cantero et al.
Cereal grains constitute a major source of dietary nutrients all over the world. Although cereals are deficient in some basic components (e.g. essential aminoacids), fermentation may be the most simple and economical way of improving their nutritional value, sensory properties, and functional qualit...
David J.A. Jenkins, Mahshid Dehghan, Andrew Mente, Shrikant I. Bangdiwala et al.
BACKGROUND: Most data regarding the association between the glycemic index and cardiovascular disease come from high-income Western populations, with little information from non-Western countries with low or middle incomes. To fill this gap, data are needed from a large, geographically diverse popul...
Sahar Abbasiliasi, Joo Shun Tan, Tengku Azmi Tengku Ibrahim, Fatemeh Bashokouh et al.
Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.
Yasir Abbas Shah, Saurabh Bhatia, Ahmed Al‐Harrasi, Muhammad Afzaal et al.
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies h...
Haiming Li, Abrar Saeed, M. Sarwar Jahan, Yonghao Ni et al.
A pre-hydrolysis step to remove hemicelluloses from mixed hardwood chips consisting of maple, aspen, and birch with a ratio of 7:2:1 has been carried out. The effects of parameters on the pre-hydrolysis such as time, temperature, acetic acid addition, and raw material species, were determined. Diffe...
Md. Shahidul Islam, Jennifer A. Saito, Emdadul Mannan Emdad, Borhan Ahmed et al.
Abstract Jute ( Corchorus sp.) is one of the most important sources of natural fibre, covering ∼80% of global bast fibre production 1 . Only Corchorus olitorius and Corchorus capsularis are commercially cultivated, though there are more than 100 Corchorus species 2 in the Malvaceae family. Here we d...
Balaji Bhavadharini, Viswanathan Mohan, Mahshid Dehghan, Sumathy Rangarajan et al.
OBJECTIVE Previous prospective studies on the association of white rice intake with incident diabetes have shown contradictory results but were conducted in single countries and predominantly in Asia. We report on the association of white rice with risk of diabetes in the multinational Prospective U...
Melissa Fitzgerald, Sadequr Rahman, Adoracion P. Resurreccion, Jeanaflor Crystal T. Concepcion et al.
Abstract Type II diabetes is a major chronic disease. In developing countries, the prevalence of type II diabetes is increasing enormously. Much research indicates that choice of carbohydrates, particularly those with low glycaemic index (GI) is able to assist in the management or prevention of type...
Sumathi Swaminathan, Mahshid Dehghan, John Michael Raj, Tinku Thomas et al.
OBJECTIVE: To evaluate the association between intakes of refined grains, whole grains, and white rice with cardiovascular disease, total mortality, blood lipids, and blood pressure in the Prospective Urban and Rural Epidemiology (PURE) study. DESIGN: Prospective cohort study. SETTING: PURE study in...
Melissa Fitzgerald, Christine J. Bergman, Adoracion P. Resurreccion, Jürgen Möller et al.
ABSTRACT Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified b...
Nasser Al‐Habsi, Maha Al‐Khalili, Syed Ariful Haque, Moussa Elias et al.
The trillions of microbes that constitute the human gut microbiome play a crucial role in digestive health, immune response regulation, and psychological wellness. Maintaining gut microbiota is essential as metabolic diseases are associated with it. Functional food ingredients potentially improving ...
Tasnim Farzana, Suman Mohajan
The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without ...
H. N. Larsen, OW Rasmussen, PH Rasmussen, KK Alstrup et al.
Objective To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design Nine type 2 di...
Nur Alam, Rémy Meier, Heinz Schneider, Shafiqul Alam Sarker et al.
BACKGROUND: Partially hydrolyzed guar gum (Benefiber; Novartis Nutrition, Minneapolis, MN, U.S.A.) is fermented by colonic bacteria liberating short-chain fatty acids (SCFAs), which accelerate colonic absorption of salt and water. The purpose of this study was to evaluate the effect of Benefiber (BF...
Mohd Nurul, B. M. N. Mohd. Azemi, D.M.A Manan