Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Sciences and Nutrition"
DOI: 10.1080/09637486.2020.1769568
Abstract: Abstract The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread… read more here.
Keywords: glycaemic load; bread; bread making; intact cereal ... See more keywords
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.2018989
Abstract: Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies… read more here.
Keywords: cereal legume; state fermentation; processing products; solid state ... See more keywords
Sustainable Intensification with Cereal-Legume Intercropping in Eastern and Southern Africa
Sign Up to like & getrecommendations! Published in 2019 at "Sustainability"
DOI: 10.3390/su11102891
Abstract: Much research has been conducted on cereal-legume intercropping as a sustainable intensification (SI) practice in Eastern and Southern Africa (ESA). However, the role of inorganic fertilizers in sustainably intensifying intercropping systems has not been systematically… read more here.
Keywords: eastern southern; legume intercropping; cereal; southern africa ... See more keywords