[HTML][HTML] Glycaemic Index of Bakery Products and Possibilities of Its Optimization
P Skřivan, M Sluková, A Sinica, R Bleha, I Švec… - Applied Sciences, 2024 - mdpi.com
Common bakery and many other cereal products are characterised by high glycaemic index
values. Given the increasing number of people suffering from type 2 diabetes at a very …
values. Given the increasing number of people suffering from type 2 diabetes at a very …
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
Y Zhang, X Mei, W Li, Y Pan, H Cheng, S Chen, X Ye… - Food Chemistry, 2024 - Elsevier
Diabetes has become a significant global health issue, driving the adoption of low glycemic
index (GI) diets and positioning low-GI foods as a key research focus. Although methods for …
index (GI) diets and positioning low-GI foods as a key research focus. Although methods for …
Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties
M Cai, Y Zhang, H Cao, S Li, Y Zhang, K Huang… - Carbohydrate …, 2024 - Elsevier
As one of the crucial components of the food system, starch can be converted to glucose
after hydrolysis in the human body, so regulating its digestive properties is vital for …
after hydrolysis in the human body, so regulating its digestive properties is vital for …
[HTML][HTML] EXERCISING OF INTEGRATED APPROACH FOR THE SPECIALISED MEAT PRODUCTS DEVELOPMENT
MA Aslanova, OK Derevitskaya, AS Didikin… - Теория и практика …, 2024 - cyberleninka.ru
The principles of the specialized food products development differ from the traditional
technologies, which require the integrated approach to their creation, taking into …
technologies, which require the integrated approach to their creation, taking into …