BACKGROUND Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with b...

Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength...

The desire to consume breads, pastries, cakes, and pizza can at times seem overpowering, and indeed, some studies have compared sugar cravings with the need to consume addictive drugs. In one study, animals with repeated, intermittent access to a sugar solution developed behaviors and brain changes similar to the effects of some drugs of abuse. This study served as the first animal model of foo...

BACKGROUND Carbohydrate foods with high glycemic and insulinemic potential may influence cancer risk possibly through the insulin/growth-factor axis. Two staple carbohydrate foods of the Mediterranean diet, bread and pasta, have different glycemic and insulinemic responses and hence may affect cancer risk differently. MATERIALS AND METHODS We studied the association of bread and pasta with br...

BACKGROUND To evaluate prospectively the relationship between white, or whole grain bread, and glycemic index, or glycemic load from diet and weight change in a Mediterranean cohort. METHODS We followed-up 9 267 Spanish university graduates for a mean period of 5 years. Dietary habits at baseline were assessed using a semi-quantitative 136-item food-frequency questionnaire. Average yearly wei...

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...

The desire to consume breads, pastries, cakes, and pizza can at times seem overpowering, and indeed, some studies have compared sugar cravings with the need to consume addictive drugs. In one study, animals with repeated, intermittent access to a sugar solution developed behaviors and brain changes similar to the effects of some drugs of abuse. This study served as the first animal model of foo...

OBJECTIVE The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. DESIGN A cross-sectional study of the Na c...

The effects of bread consumption change over time on anthropometric measures have been scarcely studied. We analysed 2213 participants at high risk for CVD from the PREvención con DIeta MEDiterránea (PREDIMED) trial to assess the association between changes in the consumption of bread and weight and waist circumference gain over time. Dietary habits were assessed with validated FFQ at baseline ...

In this paper, drug–loaded chitosan microspheres were prepared by spray drying technique, using glutaraldehyde as cross–linking agent and salicylic acid as model drug. Effects of formulation and process parameters on the morphology of chitosan microspheres were investigated. The drug loading and encapsulation efficiency were determined. In vitro release of the drug into phosphate buffer at 37 °...