Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum

The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions

(2016) Chinedum Ogbonnaya Eleazu   African Health Sciences

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

(2016) Phantipha Chareonthaikij et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

(2016) Jingrong Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

(2015) Royston Goh et al.   FOOD CHEMISTRY

In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids

(2015) Lee-Hoon Ho et al.   Food Bioscience

The effect of dietary fibre on reducing the glycaemic index of bread

(2013) Francesca Scazzina et al.   BRITISH JOURNAL OF NUTRITION

The Glycemic Index: Physiological Significance

(2013) Amin Esfahani et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Reduction of Postprandial Glycemia by the Novel Viscous Polysaccharide PGX, in a Dose-Dependent Manner, Independent of Food Form

(2013) Alexandra L Jenkins et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand

(2011) Anchalee Srichamroen et al.   FOOD CHEMISTRY

Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

(2011) Chanchira Phimpharian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system

(2011) Yuthana Phimolsiripol et al.   JOURNAL OF FOOD ENGINEERING

Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

(2011) Carla M. Brites et al.   NUTRITION RESEARCH

White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women

(2010) Qi Sun   ARCHIVES OF INTERNAL MEDICINE

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

(2010) Anne Dartois et al.   Food Biophysics

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Rheological properties of extracted malva nut gum (Scaphium scaphigerum) in different conditions of solvent

(2010) Anchalee Srichamroen et al.   FOOD HYDROCOLLOIDS

Glycemic index and phenolics of partially-baked frozen bread with sourdough

(2010) Dubravka Novotni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Obesity-related non-communicable diseases: South Asians vs White Caucasians

(2010) A Misra et al.   INTERNATIONAL JOURNAL OF OBESITY

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

(2010) YU-HSIU TSENG et al.   JOURNAL OF FOOD QUALITY

In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour

(2009) Mardiana Ahamad Zabidi et al.   FOOD CHEMISTRY

Kinetics of starch digestion in sorghum as affected by particle size

(2009) K. Mahasukhonthachat et al.   JOURNAL OF FOOD ENGINEERING

A Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion

(2009) Peter A. Sopade et al.   STARCH-STARKE

The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients

(2008) Franca Marangoni et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

(2008) Margaret A. Brennan et al.   STARCH-STARKE

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

(2007) Yuthana Phimolsiripol et al.   JOURNAL OF FOOD ENGINEERING