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The bioaccessibility of water-soluble vitamins: A review
(Elsevier Science London, 2021)
Background: Water-soluble vitamins are indispensable organic molecules for growth, development, and body function. Epidemiological evidence often supports the link between sufficient dietary intake of water-soluble vitamins ...
Investigation of the alpha-Dicarbonyl Compounds in Some Snack Foods by HPLC Using Precolumn Derivatization with 4-Nitro-1,2-Phenylenediamine
(Biointerface Research Applied Chemistry, 2022)
Snack foods are widely consumed in today's modern diet. Food processing techniques and food composition may increase advanced glycation products (AGEs) in snack foods. The present study aimed to determine the most potent ...
The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
(Elsevier Sci Ltd, 2022)
The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough ...
Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
(Elsevier Ltd, 2022)
The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were ...
Recent developments in in-vitro assessment of advanced glycation end products
(Elsevier Sci Ltd, 2021)
Recent changes in dietary habits have led to increased intake of dietary advanced glycation end products (AGEs). As AGEs play a notable role in many diseases, it is important to understand the role of AGEs in the whole ...
ENZYMATIC HYDROLYSIS AND GLYCEMIC ASSESSMENT OF THE CARBOHYDRATES IN SOME NATURAL TURKISH INDIGENOUS FOODSTUFFS IN SIMULATED SYSTEM
(Yildiz Technical Univ, 2020)
It is important to understand the benefits of an indigenous foodstuff containing carbohydrate in terms of glycemic. The glycemic parameters are the glycemic index (GI) and glycemic load (GL). Turkish Kahramanmaras tarhana ...
In vitro enzymatic carbohydrate digestion and spectrophotometric glycemic indexes and glycemic loads determination of some turkish breads
(Mattioli 1885, 2021)
Objective: Carbohydrates are the most abundant and common organic sources in nature. They are vital substances of whole living organisms. Bread is the main food source of people all over the world and very important issue ...
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
(Mdpi, 2021)
This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough ...
Aşırı Beslenmeye Bağlı Oluşan İnsülin Direncinin Biyokimyasal Gelişimi ve AMP-ile Aktive Edilmiş Protein Kinaz (AMPK)’ın Fonksiyonu
(2020)
Aşırı beslenme ve obezitenin, insülin direnci, diyabet, hipertansiyon, kardiyovasküler hastalıklar ve kanser gibi birçok kronik hastalığa neden olduğu bilinmektedir. İnsülin direnci, glikozun kas ve diğer dokulara taşınmasında ...
