Log in

Relevant bibliographies by topics / Asian noodles / Journal articles

To see the other types of publications on this topic, follow the link: Asian noodles.

Journal articles on the topic 'Asian noodles'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Asian noodles.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Shrestha, Pratiksha, Krishna Prasad Rai, and Anil Kumar Anal. "Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 1–10. http://dx.doi.org/10.3126/jfstn.v9i0.16197.

Full text

Abstract:

The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and

APA, Harvard, Vancouver, ISO, and other styles

2

Diep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.

Full text

Abstract:

Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each

APA, Harvard, Vancouver, ISO, and other styles

3

Mares, Daryl, and Kolumbina Mrva. "Genetic variation for quality traits in synthetic wheat germplasm." Australian Journal of Agricultural Research 59, no. 5 (2008): 406. http://dx.doi.org/10.1071/ar07224.

Full text

Abstract:

Synthetic hexaploid wheats offer breeders ready access to potentially novel genetic variation associated with the D genome of Aegilops tauschii. In order to assess the application of this germplasm to wheat quality improvement, collections of primary and derived synthetic hexaploid wheat lines were surveyed for traits that determine colour and colour stability in Asian noodles and the frequency of a genetic defect know as late maturity α-amylase (LMA). The range of variation was then compared with bread wheat and durum wheat cultivar collections. Primary synthetics contained substantial geneti

APA, Harvard, Vancouver, ISO, and other styles

4

Fu, Bin Xiao. "Asian noodles: History, classification, raw materials, and processing." Food Research International 41, no. 9 (November 2008): 888–902. http://dx.doi.org/10.1016/j.foodres.2007.11.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Kraithong, Supaluck, and Saroat Rawdkuen. "Quality attributes and cooking properties of commercial Thai rice noodles." PeerJ 9 (April 6, 2021): e11113. http://dx.doi.org/10.7717/peerj.11113.

Full text

Abstract:

One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, a

APA, Harvard, Vancouver, ISO, and other styles

6

Camps, Stefan Gerardus, Joseph Lim, Melvin Xu Nian Koh, and Christiani Jeyakumar Henry. "The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia." Nutrients 13, no. 2 (January 29, 2021): 451. http://dx.doi.org/10.3390/nu13020451.

Full text

Abstract:

In this study, we compared the metabolic properties of the Asian staples rice and noodles, which are typically high in glycaemic index (GI), to two types of spaghetti. It is hypothesised that pasta can be a healthy replacement, particularly amongst the Asian population. Thirty Chinese and Indian subjects (17 men, 13 women; BMI: 18.5–25 kg/m2) participated in this randomised crossover trial. On seven occasions, they consumed a glucose reference drink (3 times), white rice, wheat-based mee pok noodles, semolina spaghetti and wholegrain spaghetti. Blood samples were taken to measure glucose and i

APA, Harvard, Vancouver, ISO, and other styles

7

Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam." Drying Technology 26, no. 2 (January 31, 2008): 204–10. http://dx.doi.org/10.1080/07373930701831457.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Pronyk, C., S. Cenkowski, and W. E. Muir. "Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam." Drying Technology 28, no. 2 (March 8, 2010): 304–14. http://dx.doi.org/10.1080/07373930903534545.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Zuñiga, Yasmin L. M., Salome A. Rebello, Puay Leng Oi, Huili Zheng, Jeannette Lee, E. Shyong Tai, and Rob M. Van Dam. "Rice and noodle consumption is associated with insulin resistance and hyperglycaemia in an Asian population." British Journal of Nutrition 111, no. 6 (November 14, 2013): 1118–28. http://dx.doi.org/10.1017/s0007114513003486.

Full text

Abstract:

High consumption of refined grains, particularly white rice, has been reported to be associated with a higher risk of type 2 diabetes. Therefore, in the present study, we evaluated the association between rice and noodle consumption and markers of glucose homeostasis, inflammation and dyslipidaemia in an Asian population. We carried out a population-based cross-sectional study in 2728 Singaporean Chinese men and women aged between 24 and 92 years. Rice and noodle intake was assessed using a validated FFQ and studied in relation to glycaemic (fasting glucose, glycated Hb, homeostasis model asse

APA, Harvard, Vancouver, ISO, and other styles

10

Ross, Andrew S. "Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles." Cereal Chemistry Journal 83, no. 1 (January 2006): 42–51. http://dx.doi.org/10.1094/cc-83-0042.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Li, Man, Ke-Xue Zhu, Jing Peng, Xiao-Na Guo, Tidjani Amza, Wei Peng, and Hui-Ming Zhou. "Delineating the protein changes in Asian noodles induced by vacuum mixing." Food Chemistry 143 (January 2014): 9–16. http://dx.doi.org/10.1016/j.foodchem.2013.07.086.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Lee, Chi-Ho, Jin-Kook Cho, Seung Ju Lee, Wonbang Koh, Woojoon Park та Chang-Han Kim. "Enhancing β-Carotene Content in Asian Noodles by Adding Pumpkin Powder". Cereal Chemistry Journal 79, № 4 (липень 2002): 593–95. http://dx.doi.org/10.1094/cchem.2002.79.4.593.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Wee, May Sui Mei, and Christiani Jeyakumar Henry. "Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles." Foods 8, no. 12 (November 22, 2019): 607. http://dx.doi.org/10.3390/foods8120607.

Full text

Abstract:

Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested

APA, Harvard, Vancouver, ISO, and other styles

14

Zhu, Fan, Yi-Zhong Cai, and Harold Corke. "Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments." Food Chemistry 118, no. 3 (February 2010): 663–69. http://dx.doi.org/10.1016/j.foodchem.2009.05.041.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Howard, Brandy M., and Yen-Con Hung. "Formulation of Pasta Noodles Made with Peanut Flour." Peanut Science 37, no. 2 (July 1, 2010): 95–99. http://dx.doi.org/10.3146/ps09-009.1.

Full text

Abstract:

Abstract Peanut pasta was created by replacing a portion of the durum wheat flour with peanut flour in a basic pasta formulation. Pasta noodles were made using cold extrusion and forced-air oven drying. An improved formulation and approximate ranges for ingredients were determined through a series of functionality tests. Appropriate water percentage in the dough was found to be 40% for good handling characteristics. A hydrocolloid stabilizer, λ-carrageenan, was useful at levels between 1.5 and 2.9% to enhance dough binding properties and allow the use of peanut flour in greater proportions. Th

APA, Harvard, Vancouver, ISO, and other styles

16

Chhikara, Navnidhi, Komal Kushwaha, Sundeep Jaglan, Paras Sharma, and Anil Panghal. "Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles." Cereal Chemistry 96, no. 1 (January 2019): 154–61. http://dx.doi.org/10.1002/cche.10126.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Bui, Lan T. T., and Darryl M. Small. "Folates in Asian Noodles: I. Microbiological Analysis and the Use of Enzyme Treatments." Journal of Food Science 72, no. 5 (June 2007): C276—C282. http://dx.doi.org/10.1111/j.1750-3841.2007.00376.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Seib, P. A., X. Liang, F. Guan, Y. T. Liang, and H. C. Yang. "Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours." Cereal Chemistry Journal 77, no. 6 (November 2000): 816–22. http://dx.doi.org/10.1094/cchem.2000.77.6.816.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Inglett, George E., Steven C. Peterson, Craig J. Carriere, and Saipin Maneepun. "Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid." Food Chemistry 90, no. 1-2 (March 2005): 1–8. http://dx.doi.org/10.1016/j.foodchem.2003.08.023.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Mares, D. J., and A. W. Campbell. "Mapping components of flour and noodle colour in Australian wheat." Australian Journal of Agricultural Research 52, no. 12 (2001): 1297. http://dx.doi.org/10.1071/ar01048.

Full text

Abstract:

Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled h

APA, Harvard, Vancouver, ISO, and other styles

21

Bui, Lan T. T., and Darryl M. Small. "The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles." Food Chemistry 130, no. 4 (February 2012): 841–46. http://dx.doi.org/10.1016/j.foodchem.2011.07.093.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Bui, Lan T. T., and Darryl M. Small. "The impact of flours and product storage on the thiamin content of Asian noodles." LWT - Food Science and Technology 41, no. 2 (March 2008): 262–69. http://dx.doi.org/10.1016/j.lwt.2007.03.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Davies, John, and William A. Berzonsky. "Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles." Crop Science 43, no. 4 (July 2003): 1313–19. http://dx.doi.org/10.2135/cropsci2003.1313.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Bui, LanT T., and Darryl M. Small. "Folates in Asian Noodles: III. Fortification, Impact of Processing, and Enhancement of Folate Intakes." Journal of Food Science 72, no. 5 (May 29, 2007): C288—C293. http://dx.doi.org/10.1111/j.1750-3841.2007.00378.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles." Drying Technology 26, no. 2 (January 31, 2008): 192–203. http://dx.doi.org/10.1080/07373930701831382.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Hatcher, D. W., and K. R. Preston. "Investigation of a Small-Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles." Cereal Chemistry Journal 81, no. 3 (May 2004): 303–7. http://dx.doi.org/10.1094/cchem.2004.81.3.303.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Zhou, Xi, Xiaoang Wan, Bingbing Mu, Dikang Du, and Charles Spence. "Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle." Food Quality and Preference 41 (April 2015): 141–50. http://dx.doi.org/10.1016/j.foodqual.2014.11.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Bellido, G. G., and D. W. Hatcher. "Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods." Journal of Food Engineering 92, no. 1 (May 2009): 29–36. http://dx.doi.org/10.1016/j.jfoodeng.2008.10.016.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Wijaya, Grace Y., Clare Ingram, Robert E. Asenstorfer, and Daryl J. Mares. "Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles." Crop and Pasture Science 67, no. 6 (2016): 594. http://dx.doi.org/10.1071/cp15107.

Full text

Abstract:

The colour of Asian yellow alkaline noodles is an important indicator of quality and influences consumer choice. Apigenin di-C-glycosides (ACGs) and lutein present in wheat flour have been reported to contribute to the yellow colour; however, their relative roles have not been quantified. This study was conducted to quantify the contribution of ACGs to the part of the yellow colour that develops in the presence of alkaline salts and to assess the potential for improving colour. Whereas lutein is present in all grain tissues, ACGs are concentrated in the embryo. Significant genetic variation wa

APA, Harvard, Vancouver, ISO, and other styles

30

Bui, Lan T. T., and Darryl M. Small. "Folates in Asian Noodles: II. A Comparison of Commercial Samples and the Impact of Cooking." Journal of Food Science 72, no. 5 (June 2007): C283—C287. http://dx.doi.org/10.1111/j.1750-3841.2007.00377.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Bui, Lan T. T., and Darryl M. Small. "The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products." Journal of Food Composition and Analysis 20, no. 7 (November 2007): 575–83. http://dx.doi.org/10.1016/j.jfca.2007.03.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Hau Fung Cheung, Rodney, Jeff G. Hughes, Philip J. Marriott, and Darryl M. Small. "Investigation of folic acid stability in fortified instant Asian noodles by use of capillary electrophoresis." Food Chemistry 112, no. 2 (January 2009): 507–14. http://dx.doi.org/10.1016/j.foodchem.2008.05.110.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Han, Lihong, Zhan-Hui Lu, Jiajia Zhang, Bipasha Chakravarty, Lanyi Jin, and Xiaohong Cao. "Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment." International Journal of Food Properties 24, no. 1 (January 1, 2021): 174–91. http://dx.doi.org/10.1080/10942912.2021.1873360.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Bui, Lan T. T., and Darryl M. Small. "The influence of formulation and processing on stability of thiamin in three styles of Asian noodles." Food Chemistry 102, no. 4 (January 2007): 1394–99. http://dx.doi.org/10.1016/j.foodchem.2006.05.063.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Izydorczyk, MS, SL Lagassé, DW Hatcher, JE Dexter, and BG Rossnagel. "The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley." Journal of the Science of Food and Agriculture 85, no. 12 (2005): 2094–104. http://dx.doi.org/10.1002/jsfa.2242.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Z., Nur Azura, Radhiah Shukri, Wan Zunairah Wan Ibadullah, Nurul Shazini R., Nur Hanani Z.A., and Ismail-Fitry M.R. "Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level." Food Research 4, no. 1 (June 11, 2019): 70–76. http://dx.doi.org/10.26656/fr.2017.4(1).170.

Full text

Abstract:

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of this research was to study the effect of mango peel powder at different levels (0%, 10%, 20%, and 30%) on the cooking, physicochemical and sensory properties of yellow alkaline noodles (YAN). Substitution of wheat flour with mango peel powder significantly increased 2 to 15 times fibre content in t

APA, Harvard, Vancouver, ISO, and other styles

37

Cato, Larisa, Andrew L. Halmos та Darryl M. Small. "Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour". Cereal Chemistry Journal 83, № 5 (вересень 2006): 491–97. http://dx.doi.org/10.1094/cc-83-0491.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Daugelaite, Daiva, Anatoliy Strybulevych, Martin G. Scanlon, John H. Page, and David W. Hatcher. "Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles." Cereal Chemistry Journal 93, no. 2 (March 2016): 125–29. http://dx.doi.org/10.1094/cchem-01-15-0006-r.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Hatcher, D. W., A. Salimi, D. Daugelaite, A. Strybulevych, M. G. Scanlon та J. H. Page. "Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β -Glucan". Journal of Texture Studies 45, № 3 (червень 2014): 220–25. http://dx.doi.org/10.1111/jtxs.12067.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Bui, Lan T. T., and Darryl M. Small. "Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three product styles." Food Chemistry 114, no. 4 (June 2009): 1477–83. http://dx.doi.org/10.1016/j.foodchem.2008.11.048.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Kim, Do-Yeon, Yeajee Kim, and Hyunjung Lim. "Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods." British Journal of Nutrition 121, no. 4 (December 27, 2018): 416–25. http://dx.doi.org/10.1017/s0007114518003446.

Full text

Abstract:

AbstractGlycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other p

APA, Harvard, Vancouver, ISO, and other styles

42

Salimi Khorshidi, Ali, Dave W. Hatcher, John H. Page, and Martin G. Scanlon. "A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination." Food and Bioproducts Processing 112 (November 2018): 131–36. http://dx.doi.org/10.1016/j.fbp.2018.10.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Asenstorfer, R. E., Y. Wang, and D. J. Mares. "Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles." Journal of Cereal Science 43, no. 1 (January 2006): 108–19. http://dx.doi.org/10.1016/j.jcs.2005.09.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Camps, Stefan Gerardus, Bhupinder Kaur, Joseph Lim, Yi Ting Loo, Eunice Pang, Terence Ng, and Christiani Jeyakumar Henry. "Improved Glycemic Control and Variability: Application of Healthy Ingredients in Asian Staples." Nutrients 13, no. 9 (September 3, 2021): 3102. http://dx.doi.org/10.3390/nu13093102.

Full text

Abstract:

A reduction in carbohydrate intake and low-carbohydrate diets are often advocated to prevent and manage diabetes. However, limiting or eliminating carbohydrates may not be a long-term sustainable and maintainable approach for everyone. Alternatively, diet strategies to modulate glycemia can focus on the glycemic index (GI) of foods and glycemic load (GL) of meals. To assess the effect of a reduction in glycemic load of a 24 h diet by incorporating innovative functional ingredients (β-glucan, isomaltulose) and alternative low GI Asian staples (noodles, rice)on glycemic control and variability,

APA, Harvard, Vancouver, ISO, and other styles

45

Haldar, Sumanto, Long Hui Wong, Alvin Suriya Tjahyo, Farhana Osman, Shia Lyn Tay, Priya Govindharajulu, Susanna Poh Suan Lim, et al. "Plant Based Foods to Improve Metabolic Health in Prediabetics – Protocol for a Randomized Controlled Trial." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1278. http://dx.doi.org/10.1093/cdn/nzab057_008.

Full text

Abstract:

Abstract Objectives The study will investigate the effectiveness of an Asian food based intervention to improve metabolic health, notably glucose homeostasis in a prediabetic population. Methods A parallel design randomized controlled trial will be conducted in Chinese prediabetics aged 45–75 years, BMI 19.5–32 kg/m2. Prediabetes defined according to the American Diabetes Association guideline: fasting blood glucose 5.6–6.9 mmol/l or hemoglobin A1c 5.7–6.4% or 2-hr oral glucose tolerance test 7.8–11.0 mmol/l. Major exclusion criteria were: smoking, food allergies or intolerances to common food

APA, Harvard, Vancouver, ISO, and other styles

46

Zhao, Hui, Jun An, Charles Spence, and Xiaoang Wan. "Influence of the color and size of the plate on the subjective ratings of, taste expectations concerning, and willingness-to-pay for, Asian noodles." Journal of Sensory Studies 33, no. 5 (July 27, 2018): e12443. http://dx.doi.org/10.1111/joss.12443.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Asakura, Keiko, Ken Uechi, Shizuko Masayasu, and Satoshi Sasaki. "Sodium sources in the Japanese diet: difference between generations and sexes." Public Health Nutrition 19, no. 11 (November 17, 2015): 2011–23. http://dx.doi.org/10.1017/s1368980015003249.

Full text

Abstract:

AbstractObjectiveGlobally, the Na consumption of most people exceeds the WHO recommendation. To be effective, salt reduction programmes require assessment of the dietary sources of Na. Due to methodological difficulties however, comprehensive assessments are rare. Here, we identified Na sources in the Japanese diet using a 4 d diet record that was specifically designed for Na source description.DesignA cross-sectional study.SubjectsApparently healthy men (n 196) and women (n 196) aged 20–69 years.SettingThe subjects were recruited from twenty-three of forty-seven prefectures in Japan.ResultsTh

APA, Harvard, Vancouver, ISO, and other styles

48

Grafenauer, Sara, Chiara Miglioretto, Vicky Solah, and Felicity Curtain. "Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?" Foods 9, no. 2 (January 28, 2020): 136. http://dx.doi.org/10.3390/foods9020136.

Full text

Abstract:

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six

APA, Harvard, Vancouver, ISO, and other styles

49

Graf, R. J., B. L. Beres, H. S. Randhawa, D. A. Gaudet, and A. Laroche. "AAC Icefield hard white winter wheat." Canadian Journal of Plant Science 98, no. 6 (December 1, 2018): 1395–405. http://dx.doi.org/10.1139/cjps-2018-0084.

Full text

Abstract:

AAC Icefield is the first hard white winter wheat (Triticum aestivum L.) cultivar registered in western Canada. It was selected from a population of F1-derived doubled-haploids of the cross McClintock/83W020007. Registration testing occurred from 2013 to 2017. These data, collected over 53 site–years, showed that AAC Icefield yielded significantly more grain than CDC Buteo, was similar in yield to Flourish, Moats, and CDC Falcon, and was significantly lower yielding than AAC Elevate and Sunrise. AAC Icefield expressed fair survival, intermediate maturity, short straw, and very good lodging res

APA, Harvard, Vancouver, ISO, and other styles

50

BALDWIN, RICHARD E. "MANAGING THE NOODLE BOWL: THE FRAGILITY OF EAST ASIAN REGIONALISM." Singapore Economic Review 53, no. 03 (December 2008): 449–78. http://dx.doi.org/10.1142/s0217590808003063.

Full text

Abstract:

The paper argues that East Asian regionalism is fragile, since (i) each nation's industrial competitiveness depends on the smooth functioning of "Factory Asia" — in particular, on intra-regional trade; (ii) the unilateral tariff-cutting that created "Factory Asia" is not subject to WTO discipline (bindings); (iii) there is no "top-level management" to substitute for WTO discipline, i.e., to ensure that bilateral trade tensions — tensions that are inevitable in East Asia — do not spillover into region-wide problems due to lack of cooperation and communication. This paper argues that the window

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!