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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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An Inulin-Enriched Soy Drink and Its Lowering Effect of Oxidized Low Density Lipoproteins in Healthy Volunteers
Publication date: 2016-03-31
Pol. J. Food Nutr. Sci. 2016;66(1):37-41
KEYWORDS
ABSTRACT
Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established.
CITATIONS (6):
1.
Recent progress in the use of functional foods for older adults: A narrative review
Anna Jędrusek‐Golińska, Danuta Górecka, Maciej Buchowski, Katarzyna Wieczorowska‐Tobis, Anna Gramza‐Michałowska, Krystyna Szymandera‐Buszka
Comprehensive Reviews in Food Science and Food Safety
Anna Jędrusek‐Golińska, Danuta Górecka, Maciej Buchowski, Katarzyna Wieczorowska‐Tobis, Anna Gramza‐Michałowska, Krystyna Szymandera‐Buszka
Comprehensive Reviews in Food Science and Food Safety
2.
Technological benefits of inulin-type fructans application in gluten-free products – A review
Natalia Drabińska, Henryk Zieliński, Urszula Krupa-Kozak
Trends in Food Science & Technology
Natalia Drabińska, Henryk Zieliński, Urszula Krupa-Kozak
Trends in Food Science & Technology
3.
Innovative approaches to the development of a new sour milk product
Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk
Potravinarstvo Slovak Journal of Food Sciences
Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk
Potravinarstvo Slovak Journal of Food Sciences
4.
Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives
Tatiana Pimentel, de Torres, Santos dos, Vanessa Marcolino, Michele Rosset, Marciane Magnani
Food Bioscience
Tatiana Pimentel, de Torres, Santos dos, Vanessa Marcolino, Michele Rosset, Marciane Magnani
Food Bioscience
5.
Non-dairy prebiotics: Conceptual relevance with nutrigenomics and mechanistic understanding of the effects on human health
Rajni Devi, Eshita Sharma, Richa Thakur, Priyanka Lal, Awadhesh Kumar, Muhammad Altaf, Brajesh Singh, Rahul Tiwari, Milan Lal, Ravinder Kumar
Food Research International
Rajni Devi, Eshita Sharma, Richa Thakur, Priyanka Lal, Awadhesh Kumar, Muhammad Altaf, Brajesh Singh, Rahul Tiwari, Milan Lal, Ravinder Kumar
Food Research International
6.
Utilization of Inulin as a Functional Ingredient in Food: Processing, Physicochemical Characteristics, Food Applications, and Future Research Directions
Ankan Kheto, Yograj Bist, Anchal Bhati, Samandeep Kaur, Yogesh Kumar, Rachna Sehrawat
Food Chemistry Advances
Ankan Kheto, Yograj Bist, Anchal Bhati, Samandeep Kaur, Yogesh Kumar, Rachna Sehrawat
Food Chemistry Advances
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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