The food industry has been extremely successful in creating a broad range of delicious,
affordable, convenient, and safe food and beverage products. However, many of these …

G protein-coupled receptors (GPCRs) are a large family of membrane protein receptors, and
Takeda G protein-coupled receptor 5 (TGR5) is a member of this family. As a membrane …

Dietary fiber has been widely used in designing foods with a high satiating capacity, as the
use of satiety-enhancing food is considered to be a promising strategy for combating obesity …

The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration
properties, adsorption properties, rheological properties, have an important influence on the …

Background: The objective is to provide updated data on the intake of total dietary fibre in
the population residing in Chile and to identify food sources that contribute most to its intake …

Background Insoluble dietary fiber (IDF) has been widely recognized for its diverse
physiological activities, with increased intake being linked to a reduced risk of certain non …

Dietary fiber are non-digestible carbohydrates that are diverse, have varied functions, and
are acquired by consuming plant-based foods. Some forms of fiber are digested by the gut …

The 'double burden of malnutrition'is a global health challenge that increasingly affects
populations in both low‐and middle‐income countries (LMICs). This phenomenon refers to …

The reuse of food by-products is crucial for the well-being of the planet. Considering the high
content of nutrients and other bioactive compounds in many of them, investigating their …

Mango is a widely favored fruit that offers high nutritional value. Mango has been studied to
examine its influence on postprandial glucose, but few studies have used fresh mango …