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Dietary Intake and Type 2 Diabetes
| Dietary Intake and Type 2 Diabetes |
| Autore | Ojo Omorogieva |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 online resource (322 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
25-OH-D
aldosterone almond AMPK appendicular fat appendicular lean aronia bariatric surgery body composition body mass index calcium intake carbohydrate counting carbohydrate restricted diet cardiovascular risk factors chronic conditions cohort study dairy products DASH diabetes diabetes management diabetes mellitus diabetes reversal diabetes specific formula diet quality dietary intake dietary management approaches dietary pattern energy restricted diet enteral nutrition enteral tube feeding epidemiology fasting blood glucose feces fish fish oil folk medicine food free fatty acids (FFA) gestational diabetes ginseng glucose monitoring glycaemic control glycaemic index glycated haemoglobin glycated hemoglobin A glycemic control glycemic index gut microbiome Hedychium coronarium high fat diet high-density lipoprotein cholesterol hyperglycemia incretins inflammatory parameters insulin dosage insulin resistance insulin secretion interleukin-6 isomaltulose Japanese lactic acid bacteria lifestyle management lipid parameters lipid profile lipids longitudinal analysis low carbohydrate diet low energy diet low-carbohydrate macronutrients meta-analysis metabolic syndrome micronutrients muscle mushroom nutrition nutritional supplement nuts obesity pancreatectomy peanut polyunsaturated fatty acids prediabetes protein and fat counting PUFA randomised controlled trial rosemary extract short chain fatty acids standard formula streptozotocin subjective appetite sucromalt systematic review T2DM tempeh total body fat total body lean trace elements triglyceride type 1 diabetes type 2 diabetes type 2 diabetes mellitus vegetable oil very-low-calorie vitamin D vitamin D deficiency women zinc intake zinc status |
| ISBN | 3-03921-705-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367739603321 |
Ojo Omorogieva
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
| Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| Autore | Simonato Barbara |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (136 p.) |
| Soggetto topico |
Biology, life sciences
Cultural studies: food and society Research and information: general |
| Soggetto non controllato |
agro-industrial by-product
agro-industrial by-products antioxidant activity bread fortification cake celiac disease clean label color consumer acceptability cooking behavior dietary fiber dietary fibre dumpling durum wheat ELISA fiber content fortified pasta functional foods G12 antibody gluten analysis gluten free pasta gluten-free gluten-free bread glycaemic index gnocchi grape pomace high amylose hydration hydroxypropyl methylcellulose inositol phosphates legumes liking predictors n/a obesity pasta pasta quality pasta short chain phenolic compounds phenols prebiotics precision harvest psyllium R5 antibody resistant starch sandwich method sensory analysis sensory quality starch digestibility sucrose replacement texture texture profile trypsin inhibitors xanthan gum |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557338803321 |
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Simonato Barbara
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Recovery, Isolation and Characterization on Food Proteins
| Recovery, Isolation and Characterization on Food Proteins |
| Autore | Schweiggert-Weisz Ute |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (144 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
atomic force microscope
barley protein biopolymers bread dough quality brewers' spent grain brewing waste BSG by-product valorisation canola capric acid circular dichroism closed-cavity rheometer dietary fiber emulsifying agent enzymatic hydrolysis expansion extrusion fermentation fibre fortification foaming agent food ingredient functional properties gluten network glycaemic index green extraction lup an 1 lupin allergy lupin protein n/a nutritional value pea (Pisum sativum L.) pea allergens phytic acid plant protein protein acylation protein characterization protein solubility rye prolamin secalin sensory profile soybean okara soybean proteins spray-dry starch gelatinization |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580208103321 |
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Schweiggert-Weisz Ute
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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