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Fiber source and inclusion level affects characteristics of excreta from growing pigs.

Asian-Australasian journal of animal sciences

Mpendulo CT, Chimonyo M, Ndou SP, Bakare AG.
PMID: 26954189
Asian-Australas J Anim Sci. 2018 May;31(5):755-762. doi: 10.5713/ajas.14.0611. Epub 2015 Feb 26.

OBJECTIVE: The objective of the study was to determine the influence of varying fibrous diets on fecal characteristics of growing pigs.METHODS: A total of 104 pigs (initial weight 18±2.0 kg) were used in the study. They were housed in...

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Mpendulo CT, Chimonyo M, Ndou SP, et al. Fiber source and inclusion level affects characteristics of excreta from growing pigs. Asian-Australas J Anim Sci. 2015;31(5):755-762doi: 10.5713/ajas.14.0611.
Mpendulo, C. T., Chimonyo, M., Ndou, S. P., & Bakare, A. G. (2018). Fiber source and inclusion level affects characteristics of excreta from growing pigs. Asian-Australasian journal of animal sciences, 31(5), 755-762. https://doi.org/10.5713/ajas.14.0611
Mpendulo, Conference Thando, et al. "Fiber source and inclusion level affects characteristics of excreta from growing pigs." Asian-Australasian journal of animal sciences vol. 31,5 (2018): 755-762. doi: https://doi.org/10.5713/ajas.14.0611
Mpendulo CT, Chimonyo M, Ndou SP, Bakare AG. Fiber source and inclusion level affects characteristics of excreta from growing pigs. Asian-Australas J Anim Sci. 2018 May;31(5):755-762. doi: 10.5713/ajas.14.0611. Epub 2015 Feb 26. PMID: 26954189; PMCID: PMC5930287.
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Several type 2 diabetes-associated variants in genes annotated to WNT signaling interact with dietary fiber in relation to incidence of type 2 diabetes.

Genes & nutrition

Hindy G, Mollet IG, Rukh G, Ericson U, Orho-Melander M.
PMID: 27551309
Genes Nutr. 2016 Mar 21;11:6. doi: 10.1186/s12263-016-0524-4. eCollection 2016.

BACKGROUND: TCF7L2 is a central transcription factor in the canonical wingless-type MMTV integration site (WNT) signaling pathway, and genetic variants in TCF7L2 have been found to interact with dietary fiber intake on type 2 diabetes risk. Here, we investigate...

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Hindy G, Mollet IG, Rukh G, et al. Several type 2 diabetes-associated variants in genes annotated to WNT signaling interact with dietary fiber in relation to incidence of type 2 diabetes. Genes Nutr. 2016;11:6doi: 10.1186/s12263-016-0524-4.
Hindy, G., Mollet, I. G., Rukh, G., Ericson, U., & Orho-Melander, M. (2016). Several type 2 diabetes-associated variants in genes annotated to WNT signaling interact with dietary fiber in relation to incidence of type 2 diabetes. Genes & nutrition, 116. https://doi.org/10.1186/s12263-016-0524-4
Hindy, George, et al. "Several type 2 diabetes-associated variants in genes annotated to WNT signaling interact with dietary fiber in relation to incidence of type 2 diabetes." Genes & nutrition vol. 11 (2016): 6. doi: https://doi.org/10.1186/s12263-016-0524-4
Hindy G, Mollet IG, Rukh G, Ericson U, Orho-Melander M. Several type 2 diabetes-associated variants in genes annotated to WNT signaling interact with dietary fiber in relation to incidence of type 2 diabetes. Genes Nutr. 2016 Mar 21;11:6. doi: 10.1186/s12263-016-0524-4. eCollection 2016. PMID: 27551309; PMCID: PMC4968454.
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Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber.

Food research international (Ottawa, Ont.)

Kong X, Ferracane R, De Luca L, Vitaglione P.
PMID: 28460904
Food Res Int. 2016 Nov;89:186-193. doi: 10.1016/j.foodres.2016.07.026. Epub 2016 Aug 02.

The primary objective of this study was to evaluate the impact of the amount and type of food dietary fiber on salivary concentrations of N-acylethanolamines (NAEs) and glucose upon food mastication and in the post-prandial phase. Three types of...

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Kong X, Ferracane R, De Luca L, et al. Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber. Food Res Int. 2016;89:186-193doi: 10.1016/j.foodres.2016.07.026.
Kong, X., Ferracane, R., De Luca, L., & Vitaglione, P. (2016). Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber. Food research international (Ottawa, Ont.), 89186-193. https://doi.org/10.1016/j.foodres.2016.07.026
Kong, Xianghui, et al. "Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber." Food research international (Ottawa, Ont.) vol. 89 (2016): 186-193. doi: https://doi.org/10.1016/j.foodres.2016.07.026
Kong X, Ferracane R, De Luca L, Vitaglione P. Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber. Food Res Int. 2016 Nov;89:186-193. doi: 10.1016/j.foodres.2016.07.026. Epub 2016 Aug 02. PMID: 28460904.
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Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus.

Experimental and therapeutic medicine

Chen C, Zeng Y, Xu J, Zheng H, Liu J, Fan R, Zhu W, Yuan L, Qin Y, Chen S, Zhou Y, Wu Y, Wan J, Mi M, Wang J.
PMID: 27446349
Exp Ther Med. 2016 Aug;12(2):1232-1242. doi: 10.3892/etm.2016.3377. Epub 2016 May 20.

Soluble dietary fiber (DF) reduces the risk of developing diabetes and may have therapeutic effects in patients with type 2 diabetes mellitus (DM2). The present study aimed to investigate the effect of soluble DF on metabolic control in patients...

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Chen C, Zeng Y, Xu J, et al. Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus. Exp Ther Med. 2016;12(2):1232-1242doi: 10.3892/etm.2016.3377.
Chen, C., Zeng, Y., Xu, J., Zheng, H., Liu, J., Fan, R., Zhu, W., Yuan, L., Qin, Y., Chen, S., Zhou, Y., Wu, Y., Wan, J., Mi, M., & Wang, J. (2016). Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus. Experimental and therapeutic medicine, 12(2), 1232-1242. https://doi.org/10.3892/etm.2016.3377
Chen, Chunye, et al. "Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus." Experimental and therapeutic medicine vol. 12,2 (2016): 1232-1242. doi: https://doi.org/10.3892/etm.2016.3377
Chen C, Zeng Y, Xu J, Zheng H, Liu J, Fan R, Zhu W, Yuan L, Qin Y, Chen S, Zhou Y, Wu Y, Wan J, Mi M, Wang J. Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus. Exp Ther Med. 2016 Aug;12(2):1232-1242. doi: 10.3892/etm.2016.3377. Epub 2016 May 20. PMID: 27446349; PMCID: PMC4950069.
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Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components.

Journal of food science and technology

Oghbaei M, Prakash J.
PMID: 28303039
J Food Sci Technol. 2017 Mar;54(4):880-889. doi: 10.1007/s13197-016-2460-0. Epub 2016 Dec 21.

The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron...

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Oghbaei M, Prakash J. Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. J Food Sci Technol. 2016;54(4):880-889doi: 10.1007/s13197-016-2460-0.
Oghbaei, M., & Prakash, J. (2017). Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. Journal of food science and technology, 54(4), 880-889. https://doi.org/10.1007/s13197-016-2460-0
Oghbaei, Morteza, and Prakash, Jamuna. "Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components." Journal of food science and technology vol. 54,4 (2017): 880-889. doi: https://doi.org/10.1007/s13197-016-2460-0
Oghbaei M, Prakash J. Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. J Food Sci Technol. 2017 Mar;54(4):880-889. doi: 10.1007/s13197-016-2460-0. Epub 2016 Dec 21. PMID: 28303039; PMCID: PMC5336457.
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Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends.

Frontiers in plant science

Ghebrehiwot HM, Shimelis HA, Kirkman KP, Laing MD, Mabhaudhi T.
PMID: 27489554
Front Plant Sci. 2016 Jul 20;7:1059. doi: 10.3389/fpls.2016.01059. eCollection 2016.

Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability...

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Ghebrehiwot HM, Shimelis HA, Kirkman KP, et al. Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends. Front Plant Sci. 2016;7:1059doi: 10.3389/fpls.2016.01059.
Ghebrehiwot, H. M., Shimelis, H. A., Kirkman, K. P., Laing, M. D., & Mabhaudhi, T. (2016). Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends. Frontiers in plant science, 71059. https://doi.org/10.3389/fpls.2016.01059
Ghebrehiwot, Habteab M, et al. "Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends." Frontiers in plant science vol. 7 (2016): 1059. doi: https://doi.org/10.3389/fpls.2016.01059
Ghebrehiwot HM, Shimelis HA, Kirkman KP, Laing MD, Mabhaudhi T. Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends. Front Plant Sci. 2016 Jul 20;7:1059. doi: 10.3389/fpls.2016.01059. eCollection 2016. PMID: 27489554; PMCID: PMC4951527.
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Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources.

Food research international (Ottawa, Ont.)

Petersen B, Egert S, Bosy-Westphal A, Müller MJ, Wolffram S, Hubbermann EM, Rimbach G, Schwarz K.
PMID: 28847395
Food Res Int. 2016 Oct;88:159-165. doi: 10.1016/j.foodres.2016.02.013. Epub 2016 Feb 17.

The objective of the four-way cross-over pilot study was the investigation of quercetin bioavailability after ingestion of apple quercetin incorporated in different matrices and quercetin dihydrate capsule. Six healthy volunteers were given a standard diet supplemented with 71μmol quercetin...

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Petersen B, Egert S, Bosy-Westphal A, et al. Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources. Food Res Int. 2016;88:159-165doi: 10.1016/j.foodres.2016.02.013.
Petersen, B., Egert, S., Bosy-Westphal, A., Müller, M. J., Wolffram, S., Hubbermann, E. M., Rimbach, G., & Schwarz, K. (2016). Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources. Food research international (Ottawa, Ont.), 88159-165. https://doi.org/10.1016/j.foodres.2016.02.013
Petersen, Beate, et al. "Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources." Food research international (Ottawa, Ont.) vol. 88 (2016): 159-165. doi: https://doi.org/10.1016/j.foodres.2016.02.013
Petersen B, Egert S, Bosy-Westphal A, Müller MJ, Wolffram S, Hubbermann EM, Rimbach G, Schwarz K. Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources. Food Res Int. 2016 Oct;88:159-165. doi: 10.1016/j.foodres.2016.02.013. Epub 2016 Feb 17. PMID: 28847395.
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Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.

Food science & nutrition

Awoyale W, Maziya-Dixon B, Sanni LO, Shittu TA.
PMID: 26788307
Food Sci Nutr. 2015 Jul 03;4(1):24-33. doi: 10.1002/fsn3.254. eCollection 2016 Jan.

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified...

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Awoyale W, Maziya-Dixon B, Sanni LO, et al. Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food Sci Nutr. 2015;4(1):24-33doi: 10.1002/fsn3.254.
Awoyale, W., Maziya-Dixon, B., Sanni, L. O., & Shittu, T. A. (2016). Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food science & nutrition, 4(1), 24-33. https://doi.org/10.1002/fsn3.254
Awoyale, Wasiu, et al. "Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties." Food science & nutrition vol. 4,1 (2016): 24-33. doi: https://doi.org/10.1002/fsn3.254
Awoyale W, Maziya-Dixon B, Sanni LO, Shittu TA. Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food Sci Nutr. 2015 Jul 03;4(1):24-33. doi: 10.1002/fsn3.254. eCollection 2016 Jan. PMID: 26788307; PMCID: PMC4708642.
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Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum.

International journal of food science

Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D.
PMID: 26904622
Int J Food Sci. 2014;2014:241053. doi: 10.1155/2014/241053. Epub 2014 Mar 23.

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity,...

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Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, et al. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. Int J Food Sci. 2014;2014:241053doi: 10.1155/2014/241053.
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2014). Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. International journal of food science, 2014241053. https://doi.org/10.1155/2014/241053
Segura-Campos, Maira Rubi, et al. "Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum." International journal of food science vol. 2014 (2014): 241053. doi: https://doi.org/10.1155/2014/241053
Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. Int J Food Sci. 2014;2014:241053. doi: 10.1155/2014/241053. Epub 2014 Mar 23. PMID: 26904622; PMCID: PMC4745557.
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Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition.

Foods (Basel, Switzerland)

Beloshapka AN, Buff PR, Fahey GC, Swanson KS.
PMID: 28231117
Foods. 2016 Mar 25;5(2). doi: 10.3390/foods5020023.

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted...

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Beloshapka AN, Buff PR, Fahey GC, et al. Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition. Foods. 2016;5(2)doi: 10.3390/foods5020023.
Beloshapka, A. N., Buff, P. R., Fahey, G. C., & Swanson, K. S. (2016). Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition. Foods (Basel, Switzerland), 5(2), . https://doi.org/10.3390/foods5020023
Beloshapka, Alison N, et al. "Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition." Foods (Basel, Switzerland) vol. 5,2 (2016). doi: https://doi.org/10.3390/foods5020023
Beloshapka AN, Buff PR, Fahey GC, Swanson KS. Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition. Foods. 2016 Mar 25;5(2). doi: 10.3390/foods5020023. PMID: 28231117; PMCID: PMC5302337.
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Associations of colorectal cancer incidence with nutrient and food group intakes in korean adults: a case-control study.

Clinical nutrition research

Chun YJ, Sohn SK, Song HK, Lee SM, Youn YH, Lee S, Park H.
PMID: 25954732
Clin Nutr Res. 2015 Apr;4(2):110-23. doi: 10.7762/cnr.2015.4.2.110. Epub 2015 Apr 30.

This study aimed to examine the associations between intakes of various nutrients and food groups and colorectal cancer risk in a case-control study among Koreans aged 20 to 80 years. A total of 150 new cases and 116 controls...

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Chun YJ, Sohn SK, Song HK, et al. Associations of colorectal cancer incidence with nutrient and food group intakes in korean adults: a case-control study. Clin Nutr Res. 2015;4(2):110-23doi: 10.7762/cnr.2015.4.2.110.
Chun, Y. J., Sohn, S. K., Song, H. K., Lee, S. M., Youn, Y. H., Lee, S., & Park, H. (2015). Associations of colorectal cancer incidence with nutrient and food group intakes in korean adults: a case-control study. Clinical nutrition research, 4(2), 110-23. https://doi.org/10.7762/cnr.2015.4.2.110
Chun, Yu Jeong, et al. "Associations of colorectal cancer incidence with nutrient and food group intakes in korean adults: a case-control study." Clinical nutrition research vol. 4,2 (2015): 110-23. doi: https://doi.org/10.7762/cnr.2015.4.2.110
Chun YJ, Sohn SK, Song HK, Lee SM, Youn YH, Lee S, Park H. Associations of colorectal cancer incidence with nutrient and food group intakes in korean adults: a case-control study. Clin Nutr Res. 2015 Apr;4(2):110-23. doi: 10.7762/cnr.2015.4.2.110. Epub 2015 Apr 30. PMID: 25954732; PMCID: PMC4418415.
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Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.

Journal of food science and technology

Sudha ML, Rajeswari G, Venkateswara Rao G.
PMID: 25477645
J Food Sci Technol. 2014 Dec;51(12):3785-93. doi: 10.1007/s13197-013-0930-1. Epub 2013 Jan 29.

Effect of addition of normal (NL) and dehydrated (DL) curry leaves (Murraya koeniggi) and coriander leaves (Corinadrum sativum) in the ratio of 1:1 to refined wheat flour (WF) or a blend of refined wheat flour-whole wheat flour (WF-WWF, 1:1)...

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Sudha ML, Rajeswari G, Venkateswara Rao G. Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. J Food Sci Technol. 2013;51(12):3785-93doi: 10.1007/s13197-013-0930-1.
Sudha, M. L., Rajeswari, G., & Venkateswara Rao, G. (2014). Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. Journal of food science and technology, 51(12), 3785-93. https://doi.org/10.1007/s13197-013-0930-1
Sudha, M L, et al. "Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves." Journal of food science and technology vol. 51,12 (2014): 3785-93. doi: https://doi.org/10.1007/s13197-013-0930-1
Sudha ML, Rajeswari G, Venkateswara Rao G. Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. J Food Sci Technol. 2014 Dec;51(12):3785-93. doi: 10.1007/s13197-013-0930-1. Epub 2013 Jan 29. PMID: 25477645; PMCID: PMC4252419.
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Showing 25 to 36 of 1420 entries