145 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. The influence of the physical state and habitual mastication on the glycaemic response and satiety
6. 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.
7. Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
8. Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate
9. Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study
10. White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis
11. Contribution of edible insects to improved food and nutrition security: A review
12. 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
13. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances
14. Denaturation and Oxidative Stability of Hemp Seed (Cannabis sativa L.) Protein Isolate as Affected by Heat Treatment
15. Contribution of edible insects to improved food and nutrition security: A review
16. Postmastication digestion factors influence glycemic variability in humans
17. Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti
18. Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
19. Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis
20. Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males—a randomized controlled cross-over study
21. Inter‐Individual Variation in Postprandial Glycemic Responses in Women Co‐Ingesting Green Leafy Vegetables with a Carbohydrate Meal: Interactions with the Sirtuin System
22. Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis.
23. Role of Proteins in Insulin Secretion and Glycemic Control
24. Sugar: a problem of developed countries
25. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
26. Broad bean hull as a functional ingredient for the development of high-fibre bread
27. Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
28. Postprandial adropin responses in women co-ingesting green leafy vegetables with a carbohydrate meal: interactions with the sirtuin system
29. Postprandial glycaemic responses in women co-ingesting green leafy vegetables with a carbohydrate meal: interactions with the sirtuin system
30. Determinants of plasma adropin associated with metabolic control and links to lipid and glucose homeostasis
31. P1-31-02 - Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
32. Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage
33. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions
34. Cinnamon demonstrates anti-hyperglycaemic properties that are species-specific
35. Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception
36. Cinnamon demonstrates anti-hyperglycaemic properties that are species-specific
37. 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
38. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances
39. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions.
40. Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage.
41. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes
42. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
43. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
44. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition
45. The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males
46. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values
47. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes.
48. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values.
49. A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia
50. Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males—a randomized controlled cross-over study
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