The influence of food structure on glycaemic response: Modulation by storage and processing conditions and by food preparation

Appetite ◽  
2008 ◽  
Vol 50 (2-3) ◽  
pp. 556
Author(s):  
P. Burton
Keyword(s):  
Food Preparation ◽  
Processing Conditions ◽  
Response Modulation ◽  
Glycaemic Response ◽  
Food Structure ◽  
Influence Of Food

scholarly journals Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort

2018 ◽  
Vol 15 (1) ◽  
Author(s):  
Caroline Méjean ◽  
Aurélie Lampuré ◽  
Wendy Si Hassen ◽  
Séverine Gojard ◽  
Sandrine Péneau ◽  
...  
Keyword(s):  
Weight Change ◽  
Prospective Cohort ◽  
Food Preparation ◽  
Obesity Risk ◽  
Influence Of Food

scholarly journals New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2010 ◽  
Vol 23 (1) ◽  
pp. 65-134 ◽  
Author(s):  
Anthony Fardet
Keyword(s):  
Bioactive Compounds ◽  
Cell Signalling ◽  
Epidemiological Studies ◽  
Protective Effects ◽  
Whole Grain ◽  
Glycaemic Response ◽  
Protective Mechanisms ◽  
Cereal Products ◽  
Methyl Donors ◽  
Food Structure

Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as α-linolenic acid, policosanol, melatonin, phytosterols andpara-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the ‘whole-grain package’, and the most promising ways for improving the nutritional quality of cereal products are discussed.

INFLUENCE OF FOOD ENVIRONMENTS ON GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF VARIOUS ENTEROTOXINS1

1973 ◽  
Vol 36 (11) ◽  
pp. 559-563 ◽  
Author(s):  
S. R. Tatini
Keyword(s):  
Staphylococcus Aureus ◽  
Organic Acids ◽  
Oxygen Tension ◽  
Water Activity ◽  
Environmental Conditions ◽  
Fermented Foods ◽  
Food Environments ◽  
Processing Conditions ◽  
Competitive Growth ◽  
Influence Of Food

Though Staphylococcus aureus can grow in foods within a broad range of environmental conditions, production of enterotoxins occurs within a much narrower range. In situations that permit growth of S. aureus, oxygen tension and associative growth of other microorganisms affect enterotoxin production more adversely than other factors such as temperature, pH, and water activity. Minimal amounts of enterotoxins or none may be produced in raw, semiprocessed, or fermented foods when there is competitive growth of other microorganisms unless such growth is retarded by bacteriophages, antibiotics, organic acids, and processing conditions such as curing and heating.

scholarly journals Bolus matters: the influence of food oral breakdown on dynamic texture perception

2017 ◽  
Vol 8 (2) ◽  
pp. 464-480 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Fred van de Velde ◽  
Markus Stieger
Keyword(s):  
Review Article ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Food Structure ◽  
Influence Of Food ◽  
Oral Processing

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

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