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Konjac glucomannan-embedded corn starch-derived type 1 resistant starch: Physicochemical properties, in vitro digestibility and fermentation characteristics, and in vivo glucose response in mice.
Int J Biol Macromol
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Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China.
Type 1 resistant starch (RS1) was prepared by high-pressure homogenization of corn starch (CS) embedded with 0.1 %, 0.3 %, 0.
View Article and Find Full Text PDFDisgust, Pleasure, and Convenience in fast-food consumption: Perspectives from Danish Middle-Class Parents.
Appetite
January 2025
School of Hospitality, Culinary Arts and Meal Sciences, Örebro University, Sweden. Electronic address:
Family meals are an important topic in food consumption research linked to health, care, morality, etc. Recent consumer surveys show that home cooking and family eating patterns are under pressure due to increasingly busy everyday family lives. Here, fast food meals offer a practical solution.
View Article and Find Full Text PDFBackground: Household air pollution is a major contributor to cardiovascular disease burden in women in Sub-Saharan Africa. However, little is known about exposures during pregnancy or the effect of clean cooking interventions on postpartum blood pressure trajectories.
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Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults.
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Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.
Background: Oral frailty in older adults can affect their eating efficiency, prolonging meal times, which can compromise food flavour.
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A combined drying process involving hot air and roasting for improving summer congou black tea quality.
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Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
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