Abstract：
:The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots, creamed potatoes, meat balls, lingonberry jam, white bread and light beer, were served in the morning after an overnight fast to 10 healthy male volunteers. Carrots were investigated raw, processed (blanched and frozen) and variously cooked (thawed, boiled and microwaved). The amount of dietary fibre from the vegetable, and the content of energy, digestible carbohydrates, fat and protein were similar in the meals compared. Significantly lower glucose, insulin and C-peptide responses and higher satiety scores were elicited with raw carrots than with microwaved ones, harvest year 1989. The next year, with a higher dietary fibre intake from carrots, there were significant effects of processing only on the glucose response. Plasma beta-carotene levels tended to be higher postprandially with raw carrots than with microwaved ones. Hence, ordinary processing and cooking of vegetables can affect the metabolic response to a mixed meal. However, the influence seems to be varying and of minor importance in ordinary meals. Increasing vegetable portions entailing a higher soluble fibre content and a higher viscosity could further reduce the influence of processing.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Gustafsson K,Asp NG,Hagander B,Nyman M,Schweizer Tdoi
10.3109/09637489509003379subject
Has Abstractpub_date
1995-02-01 00:00:00pages
3-12issue
1eissn
0963-7486issn
1465-3478journal_volume
46pub_type
临床试验,杂志文章,随机对照试验abstract：:The aim of this research was to evaluate β-glucan-enriched flours, obtained from barleys with either normal or waxy starch, for their effects on the glycaemic index (GI) and the quality of bread. Rheological results confirmed that when barley flour was included in the dough the overall quality of bread slightly worsen...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2011.593504
更新日期：2012-02-01 00:00:00
abstract：:The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depress...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637489809089415
更新日期：1998-09-01 00:00:00
abstract：:Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637481003649075
更新日期：2010-09-01 00:00:00
abstract：:The study was aimed at assessing the influence of 3-week low glycemic index (LGI) versus moderate glycemic index (MGI) diet on substrate oxidation during incremental exercise. 17 runners completed two 3-week trials of either LGI or MGI diet in a randomised counterbalanced manner. Before and after each trial the increm...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,随机对照试验
doi：10.1080/09637486.2017.1411891
更新日期：2018-09-01 00:00:00
abstract：:A prospective and double-blind study was conducted on 35 women with weight excess who consumed 25 grams of quinoa flakes (QF) or corn flakes (CF) daily during a period of four consecutive weeks. At the beginning (T1) and at the end (T2) of the intervention, total calorie intake was evaluated, anthropometric assessment...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,随机对照试验
doi：10.3109/09637486.2013.866637
更新日期：2014-05-01 00:00:00
abstract：:Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hyd...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：2005-11-01 00:00:00
abstract：:Total-scale quantitative research literature analysis on the food toxicology scientific field has yet to be conducted. In this work, we identified and analysed food toxicology publications in the existing scientific literature. A literature search was performed with the online Web of Science database. Full records and...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,评审
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更新日期：2020-02-01 00:00:00
abstract：:Coronavirus disease 2019 (COVID-19) has become pandemic very rapidly at the beginning of 2020. In the rush to possible therapeutic options, probiotics administration has been proposed mainly based on indirect observation. Some evidence of COVID-19 effects on intestinal microbiota dysbiosis has been shown and probiotic...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：2020-08-12 00:00:00
abstract：:The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased ...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637481003591574
更新日期：2010-06-01 00:00:00
abstract：:Advanced glycation end products (AGEs) are stable end products of the Maillard reaction. Effects of food extracts are often initially analysed in cellular test systems and it is not clear how different cell culture conditions might influence the results. Therefore, we compared the effects of two models for AGE-rich fo...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2013.839631
更新日期：2014-03-01 00:00:00
abstract：:Meat and meat products are of high nutritional value; however, they frequently provide salt and fat in high amounts, which can have negative health effects when consumed in excess. We investigated salt- and fat-reduced meat products, i.e. sensory evaluation and consumer surveys were carried out as well as a dietary in...
journal_title：International journal of food sciences and nutrition
pub_type： 临床试验,杂志文章
doi：10.3109/09637486.2011.589376
更新日期：2011-12-01 00:00:00
abstract：PRIMARY OBJECTIVE:To create a food list and develop a draft quantitative food frequency questionnaire (QFFQ) for Trinidad and Tobago. METHODS AND PROCEDURES:A mixed sampling method was used to obtain a representative sample and trained interviewers administered 24-h dietary recalls. Portion sizes were assessed and the...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2011.572545
更新日期：2011-09-01 00:00:00
abstract：:The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,评审
doi：10.3109/09637486.2015.1042843
更新日期：2015-07-01 00:00:00
abstract：:The Inuit population is undergoing a rapid nutrition transition as a result of reduced consumption of traditional foods. This study aims to describe the differences in dietary adequacy between non-traditional and traditional eaters among Inuit populations in Nunavut, Canada. A cross-sectional survey was conducted usin...
journal_title：International journal of food sciences and nutrition
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更新日期：2015-01-01 00:00:00
abstract：:Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral avai...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：2013-06-01 00:00:00
abstract：:Metabolic syndrome (MetS) is a complex disorder which has become one of the major public health challenges worldwide. This study was conducted to evaluate the association between dietary advanced glycation end products (AGEs) and risk of MetS and its components. This cross-sectional study was conducted in a representa...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2015.1137889
更新日期：2016-01-01 00:00:00
abstract：:The amino acid and fatty acid contents of Adenopus breviflorus benth seed (locally called egwoli) with and without hull were determined. The results for the amino acid analysis showed that the seed is a good source of most of the essential amino acids and comparable to those of soya bean. The total essential amino aci...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：1996-07-01 00:00:00
abstract：:The Nutrition Literacy Assessment Instrument (NLit) measures nutrition literacy, including a subscale for ability to interpret nutrition fact panels (NFP). Recent redesign of the NFP in the US was issued to improve usability. This study aimed to determine reliability of the NLit subscale using two NFP versions. A 35-i...
journal_title：International journal of food sciences and nutrition
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更新日期：2020-02-01 00:00:00
abstract：:Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers...
journal_title：International journal of food sciences and nutrition
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journal_title：International journal of food sciences and nutrition
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abstract：AIM:To determine the effect of dietary advice in conjunction with advice to increase physical activity on the body composition, blood lipid and insulin profiles in overweight women. DESIGN:A 12-week randomized controlled intervention study. subjects were assigned to one of four groups: (1) no advice, (2) low-fat, high...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,随机对照试验
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pub_type： 杂志文章
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更新日期：2020-09-09 00:00:00
abstract：:This study was to examine dietary intakes and the inter-relationships in urban Chinese spouses in Taipei, Taiwan. We analyzed the dietary intakes and related household factors for 82 wives and their husbands by 24-h recalls and a Chinese food frequency questionnaire (CFFQ) designed with meal sequences in Taipei, Taiwa...
journal_title：International journal of food sciences and nutrition
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更新日期：2004-05-01 00:00:00
abstract：:The aim was to compare postprandial plasma levels of calprotectin, cortisol, triglycerides and zonulin between a control breakfast and a moderately low-carbohydrate test breakfast, given randomly after 10-h fast. Blood samples were collected before and repeatedly after the meal. Plasma calprotectin, cortisol, triglyce...
journal_title：International journal of food sciences and nutrition
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更新日期：2016-11-01 00:00:00
abstract：:Sub-Saharan African countries are experiencing an alarming increase in hypertension prevalence. This study evaluated the feasibility and acceptability of nitrate-rich beetroot and folate supplementation, alone or combined, for the reduction of blood pressure (BP) in Tanzanian adults with elevated BP. This was a three-...
journal_title：International journal of food sciences and nutrition
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更新日期：2020-06-10 00:00:00
abstract：:Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：1998-03-01 00:00:00
abstract：:This study was undertaken to evaluate the in vivo impact of new symbiotic products based on liquid maple sap or its concentrate. Sap and concentrate, with or without inulin (2%), were inoculated with Bifidobacterium lactis Bb12 and Lactobacillus rhamnosus GG valio at initial counts of 2-4 × 10(8) cfu mL(-1). The exper...
journal_title：International journal of food sciences and nutrition
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更新日期：2015-01-01 00:00:00
abstract：:We sought to develop an index that incorporated various dietary and lifestyle behaviours that are associated with overweight/obesity status in adolescents. We assigned discrete scores into each component of the proposed index. The Diet-Lifestyle Index ranged from 11 to 57. We examined the accuracy of the index in rela...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
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更新日期：2009-01-01 00:00:00
abstract：:Whether drinking green tea (GT) could reduce the risk of breast cancer (BC) is still controversial. The search was performed using PubMed, Embase and Web of Science databases. The generalised least square method and constrained cubic spline model were performed to assess the dose-response trends between GT consumption...
journal_title：International journal of food sciences and nutrition
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更新日期：2020-09-01 00:00:00
abstract：:The aim of this study was to establish nutrient intake from breakfast in children and adolescents in Croatia (n = 1190). A quantified FFQ method was used. The results showed that 1.7% of subjects skip breakfast. Energy intake from breakfast was 26% RDA. Adolescents obtained significantly more energy from carbohydrates...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：
更新日期：2002-01-01 00:00:00
