搜索结果: 1-8 共查到“预防医学与卫生学 bread”相关记录8条 . 查询时间(0.092 秒)
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
gastric emptying rate glycemic index ultrasonography
2016/6/14
Foods with a low glycemic index are increasingly
being acknowledged as beneficial for individuals with disorders
related to the insulin resistance syndrome. The presence of certain
salts of organic...
Folic acid enrichment of bread does not appear to affect zinc absorption in young women
Folate folic acid fortification, enrichment
2016/6/14
In several countries cereals are now enriched with
folic acid to reduce the risk of neural tube defects. Human studies
suggest that folic acid interferes with zinc absorption. This
raises concerns ...
Iron deficiency anemia is one of the nutritional problems of the low income, undernourished populations of the world. In Iran, many rural and low socioeconomic urban groups suffer from iron deficiency...
Iron deficiency anemia is one of the nutritional problems of the low income, undernourished populations of the world. In Iran, many rural and low socioeconomic urban groups suffer from iron deficiency...
The Quality of the Manufactured Bread and Hygienic Conditions of Bakeries
Bread quality Hygienic condition Bakeries Iran
2010/2/4
In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the h...
High-fiber rye bread and insulin secretion and sensitivity in healthy postmenopausal women
Rye wheat fiber
2016/12/29
The aim was to study whether the long-term use of high-fiber rye bread and white-wheat bread modifies glucose and insulin metabolism in healthy postmenopausal women.
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Rye wheat cereal fiber
2017/1/4
Postprandial insulin, glucose-dependent insulinotropic polypeptide, and C-peptide responses to the rye breads were significantly lower than the response to the control; no significant differences in i...
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies
wheat fiber food matrix food processing
2017/1/3
The study investigated the effects of β-glucan from oat bran in bread and cookies (study 1) and in orange juice (study 2) on serum lipoproteins in mildly hypercholesterolemic subjects.