Tag: Nutrition and Dietetics
Colored wheat flours and xylitol changed cookie quality and glycemic response
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in Food scienceColored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
Solar dehydration preserved acai flour composition
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in Food scienceSolar dehydration of Venezuelan acai fruit preserved nutritional composition and improved microbiological quality, though phenolic compounds and antioxidant capacity decreased.
HILIC-DIA-MS enabled analysis of polar peptides in foods
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HILIC-DIA-MS workflow for targeted and untargeted analysis of polar peptides and taste-relevant compounds in foods including cheese, ham, and fermented products.
Wheat digestibility equations were developed for pullets
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Study develops phase-specific prediction equations for wheat amino acid digestibility in pullets, enabling precision diet formulation with measurable grain characteristics.
Dairy associations with metabolic syndrome differed by sex
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in MedicineSex-stratified cross-sectional analysis of dairy consumption and metabolic syndrome prevalence, demonstrating inverse associations for fermented dairy in men and cheese in women.
Psyllium is described as having multiple potential health benefits
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in Food scienceAnalysis of psyllium’s therapeutic effects on glucose, blood pressure, cholesterol, and gut microbiota composition, with implications for functional food development and disease management.
