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In many studies involving food bioscience of plant origin, the proanthocyanidin/catechin is commonly reported merely as an indicator of nutritional quality in a generic manner. What is the exact...
04 October 2019 1,286 0 View
I am reading the phrase “nutritional quality index” in various articles. How can we compute this quality indicator? Does it refer to the nutrient composition data of raw food or only cooked form?...
03 April 2018 7,009 7 View
It seems logical to estimate the contribution of a given nutrient to RDIs from a food in its consumed form (cooked boiled, baked, roasted etc.), though there are so many factors governing the true...
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We got stainless steel column: 4.6 mm in diameter, 250 mm length, containing amine-modified silica gel with 5 µm particle size, is it possible to use for oligosaccharide (raffinose, verbascose,...
06 December 2017 9,791 0 View
There was an attempt to quantify each components of raffinose family oligosacchrides in comparative study of different legume varieties to identify the variety with less and high quantity of...
20 October 2017 6,685 9 View
I thought it is the glycemic index of cooked food that will give a clue for the potential contribution of a given food for the hypoglycemic effect upon ingestion.What is the relevance of...
17 March 2017 5,091 7 View
I was assuming that the antioxidant activity of plant extract will give uniform result as measured by different assays (DPPH, FRAP, and ABTS) in vitro. However, in one of my experiment, I found...
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