Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Starch digestibility and predicted glycemic index in the bread fortified with pomelo ( Citrus maxima ) fruit segments

(2017) S.K. Reshmi et al.   FOOD CHEMISTRY

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed

(2017) D. Giaretta et al.   Innovative Food Science & Emerging Technologies

Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread

(2017) Marcin Andrzej Kurek et al.   JOURNAL OF CEREAL SCIENCE

Therapeutic effect of apple pectin in obese rats

(2016) Noura Samout et al.   BIOMEDICINE & PHARMACOTHERAPY

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

(2016) Xiaonan Sui et al.   FOOD CHEMISTRY

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

Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder

(2015) Monika Piwińska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed

(2015) Pandurang Marpalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

(2015) Tamer H. Gamel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin

(2015) C. Morris et al.   Food & Function

Similar metabolic responses in pigs and humans to breads with different contents and compositions of dietary fibers: a metabolomics study

(2014) Kirstine L Nielsen et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials

(2014) Anne Whitehead et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Modification to AOAC Official Methods 2009.01 and 2011.25 to Allow for Minor Overestimation of Low Molecular Weight Soluble Dietary Fiber in Samples Containing Starch

(2014) Barry V. McCleary   JOURNAL OF AOAC INTERNATIONAL

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

(2014) Jooyeoun Jung et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Glycemic Effect of Oat and Barley Beta-glucan When Incorporated into a Snack Bar: A Dose Escalation Study

(2014) Shirin Panahi et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia

(2014) Faezeh Tabesh et al.   Biomed Research International

Consumption of flaxseed, a rich source of lignans, is associated with reduced breast cancer risk

(2013) Elizabeth C. Lowcock et al.   CANCER CAUSES & CONTROL

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

(2013) Brahim Bchir et al.   Food and Bioprocess Technology

Prediction of linolenic and linoleic fatty acids content in flax seeds and flax seeds flours through the use of infrared reflectance spectroscopy and multivariate calibration

(2013) Leomara Floriano Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

(2013) Anika Wolter et al.   JOURNAL OF CEREAL SCIENCE

The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probiotics

(2013) H. Aro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

(2013) Arzu Altunkaya et al.   Food & Function

Flaxseed dietary fiber supplements for suppression of appetite and food intake

(2012) Sabine Ibrügger et al.   APPETITE

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

(2011) Érica Aguiar Moraes et al.   Food Science and Technology

In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients

(2011) A. Ferrer-Mairal et al.   EUROPEAN JOURNAL OF NUTRITION

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

Development of functional bread containing nanoencapsulated omega-3 fatty acids

(2011) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy

(2011) L.J. Zhou et al.   MEAT SCIENCE

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

(2010) Valéria Alcântara Santos Calderelli et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid

(2010) Ning Zhang et al.   JOURNAL OF HAZARDOUS MATERIALS

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bioaccessibility of fatty acids from conjugated linoleic acid-enriched milk and milk emulsions studied in a dynamic in vitro gastrointestinal model

(2009) Rachel Gervais et al.   INTERNATIONAL DAIRY JOURNAL

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proximal composition andin vitrostarch digestibility in flaxseed-added corn tortilla

(2008) Rodolfo Rendón-Villalobos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE