Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the
interest in developing enriched pasta has increased. Since both the formulation and …

Pasta made from durum wheat is a widely consumed worldwide and is a healthy and
convenient food. In the last two decades, there has been much research effort into improving …

Excessive calorie intake and physical inactivity are considered key determinants of the rapid
worldwide increase in obesity prevalence, however the relationship between diet and …

Factors linked to glucose metabolism are involved in the etiology of several cancers. High
glycemic index (GI) or high glycemic load (GL) diets, which chronically raise postprandial …

This study aimed to perform a systematic review and meta-analysis of the glycemic index
(GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed …

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on
100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking …

Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that
can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced …

Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat
bran and inulin have a wide range of food applications, as an additive to reduce the GI and …

The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood
glucose and is thus an important characteristic of newly formulated foods to tackle the rising …

In this work, the exploitability of rapid and easy to use methods for the evaluation of the
antioxidant capacity (AOC) and sugars content (SC), through metal nanoparticles (MNPs) …