This study was designed to determine if providing wheat, corn, and rice as whole (WG) or
refined grains (RG) under free-living conditions will change parameters of health over a six …

Abstract Consumers of Gluten Free Bread (GFB) seek soft, cohesive and resilient crumbs.
However, the combined effect of amylose (AM) content and chain length, as opposed to only …

The present study evaluated the effect of parboiling on milling, chemical constituents,
pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a …

The aim of this work was to evaluate the effect of cooking and germination on antioxidant
activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens …

Obesity is one of the most serious global public health challenges of the 21st century. The
aim of this study was to investigate the effects of dietary incorporation of açai seed flour …

Non-traditional wild rice flakes were analysed for chemical composition, vitamin B
compounds, α-tocopherol, mineral and trace elements. Dietary intakes of vitamins, minerals …

The development of rice that can produce slow and steady postprandial glucose in the
bloodstream is a response to alarmingly high global rates of obesity and related chronic …

The objective of this work was to study the degree of knowledge about dietary fibre (DF), as
influenced by factors such as gender, level of education, living environment or country. For …

Parboiling improves rice grain hardness and reduces susceptibility to Sitophilus oryzae
infestation by gelatinizing the starch and enhancing resistance. A newly designed electric …

Commercial insoluble tomato fiber (ITF) was incorporated in wheat-flour dough to prepare
cookies at amounts of 2.50, 5, 7.50, and 10%. It was demonstrated that all wheat dough …