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Showing 1 to 15 of 15 for “"Cereal products"”.
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Expenditures and income elasticities for cereal products, market services, and grain
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Agricultural Economics, 1961
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Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women
… the physicochemical and sensory properties of cereal food products supplemented with RS. 2) to compare the effects of a single ingestion of granola bars with high (~18 grams of RS) and low (~0 grams of RS) RS compositions on the postprandial glucose and insulin responses (n=14) and oxidative …
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Studies of Surfactants Effect on Riboflavin Fluorescence and Its Determination in Commercial Food Products and Vitamin Tablets.
… of riboflavin in commercial vitamin tablets and cereal products. The results obtained were consistent with expected values as provided by the manufacturers. The method is simple, sensitive, economical, and rapid.</p>
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Incorporation of mushroom powder into cereal food products
Convenient cereal derived foods are becoming more popular in terms of consumer interest, however they can be considered as nutritionally imbalanced. For instance, cereal products which are mainly derived from refined flour, are often low in lysine, vitamins, minerals and fibre. In addition these …
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Contribution à l'étude du vieillissement physico-chimique de produits prégélatinisés obtenus par technologie roller et développement d'une méthode d'analyse de leurs volatils par TD-GC-MS
… of partially hydrolyzed and pregelatinized cereal products. To our knowledge, no studies have been made on the subject. First, physico-chemical properties of a rice based product were followed during natural and accelerated (55°C – 12 % RH) ageing. From the results, it appeared the …
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Development and Evaluation of Fiber and Pectin Based Delivery Systems for Delivering <i>Lactobacillus plantarum </i>
… that may potentially be incorporated into food products such as nutrition bars, cereal products or dairy products.
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Nėščiųjų gyvensenos ypatumai ir juos lemiantys veiksniai /
… consumption of fruit and one-fifth of dairy and cereal products during pregnancy compared with before pregnancy. A higher proportion of pregnant women in the later trimesters are plagued by anxious thoughts and worries (2). Two thirds of pregnant women make food choices based on their health …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… half of the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could have a major impact on global health. However, salt is a critical ingredient in bread production, …
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Closing the fibre gap in refined cereal product – quality and health
… dietary fibres (DF) into widely consumed cereal products—pasta, cake, and bread—as a strategy to help close the fibre intake gap. Despite recommendations of 25–38 g/day, actual intake remains low, partly due to the dominance of refined cereals with reduced fibre content. Whole grain …
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A micro-analysis of the influence of retail promotions on the healthiness of breakfast cereal purchases.
… purchases of healthy and less healthy breakfast cereals. Further, it investigates the role of retail promotions on improving the healthiness of purchases and the evidence whether promotions can encourage healthier eating patterns. In order to achieve the above-mentioned aim, the study employs a …
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Functional properties of white maize meal stored under tropical conditions
… of this important staple food. Studies on other cereal and cereal products have shown that functional properties can be affected during storage. However, data on the functional properties of white maize meal during storage is scarce, particularly for white maize meals in Africa. Therefore, the …
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Evaluation of a modified food frequency questionnaire to measure lignans in Australian men and women
… diet. Isoflavonoids are found in soy and related products, whereas lignans are found in a wider range of plant-based foods, such as cereals, vegetables, fruits, legumes, nuts and seeds; and in beverages such as tea, coffee and wine. In Western populations with low dietary intake of soy products, …
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Nutrient intakes, compliance with recommendations and key sources in women of child-bearing age (18-50y) in Ireland
… Important sources of energy in the diet were ‘cereal & cereal products’ (including potatoes) ‘meat, fish & eggs’ and ‘dairy & dairy products’ which when combined contributed over two-thirds of energy intake on average. However ‘top-shelf’ foods (i.e. ‘sugars, confectionery, preserves & savoury …
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Využití magnetických částic při izolaci DNA z výrobků z obilovin
Diplomová práce byla zaměřena na testování mikroizolace DNA za pomocí magnetických částic z ereálních výrobků v kvalitě vhodné pro polymerázovou řetězovou reakci (PCR). Pro analýzu byly vybrány cereální sušenky a výrobky pro děti. Vzorky byly homogenizovány s použitím plastového kopistu v lyzačním …