Better Foods for better health: Partnership between High Value Nutrition New Zealand and Food Innovation and Health QIB

更好的食品带来更好的健康：新西兰高价值营养与食品创新与健康 QIB 之间的合作伙伴关系

• 批准号: BB/S020616/1
• 负责人: Richard Mithen
• 金额: $ 3.9万
• 依托单位: Quadram Institute
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2019
• 资助国家: 英国
• 起止时间: 2019 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FS020616%2F1
• 关键词: Better; Foods; better; health; Partnership

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

目前GtR中并没有所有资助研究的摘要。这通常是因为在提交提案时不需要摘要，但也可能是因为摘要中包含个人详细信息等敏感信息。

项目成果

Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

• DOI: 10.1016/j.foostr.2019.100109
• 发表时间: 2019-07-01
• 期刊: FOOD STRUCTURE-NETHERLANDS
• 影响因子: 4.7
• 作者: Akila, S. R., V;Mishra, Suman;Monro, John
• 通讯作者: Monro, John

Antioxidant performance in droplet-stabilized oil-in-water emulsions

• DOI: 10.1016/j.lwt.2020.110541
• 发表时间: 2021-01-27
• 期刊: LWT-FOOD SCIENCE AND TECHNOLOGY
• 影响因子: 6
• 作者: Okubanjo, Sewuese S.;Ye, Aiqian;Loveday, Simon M.
• 通讯作者: Loveday, Simon M.

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.

• DOI: 10.1017/s000711452100252x
• 发表时间: 2022-05-28
• 期刊: BRITISH JOURNAL OF NUTRITION
• 影响因子: 3.6
• 作者: Akila, S. R., V;Mishra, Suman;Hardacre, Allan;Matia-Merino, Lara;Goh, Kelvin;Warren, Frederick J.;Monro, John Alexander
• 通讯作者: Monro, John Alexander