Incorporation of okra (Abelmoschus esculentus (L.) Moench) seed powder into fresh rice noodles with tapioca starch improves postprandial glycemia, insulinemia and satiety in healthy human volunteers-Reference-Cited by-同舟云学术

Incorporation of okra (Abelmoschus esculentus (L.) Moench) seed powder into fresh rice noodles with tapioca starch improves postprandial glycemia, insulinemia and satiety in healthy human volunteers

Published:2023-01 Issue: Volume:100 Page:105382
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Yang Dimeng,Lew Huey Lee,Mak Ying Yuan,Ou Sean Jun Leong,Lim Jie Ai,Lu Yuyun,Seah Cassandra Li Yi,Tan Magdalene Qiao Hui,Huang Dejian,Tai E Shyong,Liu Mei Hui

Funder

National University Health System

National University of Singapore

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference60 articles.

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2. Hypoglycaemic effect of Abelmoschus Esculentus extracts in alloxan-induced diabetic wistar rats;Abi;Endocrinology & Diabetes Research,2017

3. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour;Adelakun;Food and Chemical Toxicology,2009

4. Carbohydrate quality and quantity and risk of type 2 diabetes in US women;AlEssa;The American Journal of Clinical Nutrition,2015

5. Identification and quantification of polyphenolic compounds from okra seeds and skins;Arapitsas;Food Chemistry,2008

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1. Okra: Mucilage extraction, composition, applications, and potential health benefits;European Polymer Journal;2024-07

2. Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles;Trends in Food Science & Technology;2024-07

3. Abelmoschus esculentus Improves Hippocampal Function Associated with Dipeptidyl Peptidase‐4 in High Fat Diet‐Fed db/db Mice;Journal of Food Biochemistry;2024-01

4. Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes;International Journal of Food Science & Technology;2023-10-03