109 results on '"Ranawana, Viren"'
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2. Reformulating Foods for Health-Concepts, Trends and Considerations
3. Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion
4. P03-063-23 The Polyphenol Profile, Antioxidant Capacity and α-Glucosidase Activity Inhibition Potential of Broad Bean Hull Extract and Its Fractions
5. Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers.
6. Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
7. Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate
8. Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study
9. White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis
10. Contribution of edible insects to improved food and nutrition security: A review
11. Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time
12. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances
13. Denaturation and Oxidative Stability of Hemp Seed (Cannabis sativa L.) Protein Isolate as Affected by Heat Treatment
14. Contribution of edible insects to improved food and nutrition security: A review
15. Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis
16. Inter‐Individual Variation in Postprandial Glycemic Responses in Women Co‐Ingesting Green Leafy Vegetables with a Carbohydrate Meal: Interactions with the Sirtuin System
17. Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis.
18. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
19. Broad bean hull as a functional ingredient for the development of high-fibre bread
20. Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
21. Postprandial adropin responses in women co-ingesting green leafy vegetables with a carbohydrate meal: interactions with the sirtuin system
22. Postprandial glycaemic responses in women co-ingesting green leafy vegetables with a carbohydrate meal: interactions with the sirtuin system
23. Determinants of plasma adropin associated with metabolic control and links to lipid and glucose homeostasis
24. P1-31-02 - Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
25. Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage
26. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions
27. Cinnamon demonstrates anti-hyperglycaemic properties that are species-specific
28. Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception
29. Cinnamon demonstrates anti-hyperglycaemic properties that are species-specific
30. Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time
31. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances
32. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions.
33. Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage.
34. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes
35. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
36. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
37. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition
38. The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males
39. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values
40. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes.
41. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values.
42. Processed beetroot (Beta vulgarisL.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
43. Inter-individual variation in postprandial glycaemic and glycaemic-induced cardiovascular disease responses in healthy adults consuming fruit and vegetables
44. Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients
45. Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats
46. The Importance of Food Reformulation in Developing Countries
47. Delivering Success in Practical-Based Reformulation for Health
48. Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils
49. Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques
50. Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health
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