Browsing by Subject "Glycemic index"
Now showing items 1-6 of 6
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Acne e dieta: verdade ou mito?
(Soc Brasileira Dermatologia, 2010-05-01)Numerous studies were published over the last 50 years to investigate whether diet is associated with the etiology of acne. Although older studies well known by dermatologists that refute the association between acne and ...
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Efeito agudo do consumo de refeições ricas em carboidrato com alto ou baixo índice glicêmico sobre a qualidade do sono, ansiedade e humor de indivíduos treinados
(Universidade Federal de São Paulo (UNIFESP), 2016-03-17)Objective: To investigate the effect of the intake of high or low glycemic index (GI) highcarbohydrate-meals on parameters related to sleep quality and mood alterations of trained individuals. Subjects and methods: Nine ...
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Efeito da adição de psyllium (plantago ovata) na qualidade e na resposta glicêmica de pães sem glúten
(Universidade Federal de São Paulo (UNIFESP), 2016-07-26)This study aims to simultaneously improve the technological, sensorial and nutritional quality of gluten-free bread (GFB) by the addition of psyllium to the formulation. A 22 full factorial design was used to investigate ...
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The high glycemic index diet was an independent predictor to explain changes in agouti-related protein in obese adolescents
(Aula Medica Ediciones, 2014-02-01)The high glycemic index diet was an independent predictor to explain changes in agouti-related protein in obese adolescents.Background & Aims: the role of diet glycemic index (GI) in the control of orexigenic and anorexigenic ...
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Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
(Elsevier Science Bv, 2018)A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to ...
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Pão sem glúten enriquecido com inulina: um estudo de otimização do novo produto e de comparação das suas propriedades físicas, aceitabilidade, vida de prateleira e resposta glicêmica com as de pães convencionais
(Universidade Federal de São Paulo (UNIFESP), 2016-07-11)This study aims to define the appropriate levels of inulin and water in order to add technological, nutritional and functional quality to gluten-free breads (GFB). The central composite design was used, with variations of ...
