The Experts below are selected from a list of 1035 Experts worldwide ranked by ideXlab platform
Ozan N Ciftci - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioaccessibility of novel low crystallinity phytosterol nanoparticles in non fat and regular fat foods
Food Research International, 2019Co-Authors: Ali Ubeyitogullari, Ozan N CiftciAbstract:Abstract Crystalline structure of phytosterols leads to poor bioavailability and makes their incorporation into foods challenging. Bioaccessibility of first-of-their-kind low-crystallinity phytosterol nanoparticles impregnated in nanoporous starch aerogels (PS-NSA) was evaluated in non-, low-, and regular-fat solid and aqueous food formulations, namely, granola bars and Puddings for the first time. Bioaccessibility of the phytosterol nanoparticles was significantly higher than that of crude phytosterols in all food formulations (p
Kazuhiko Kuroki - One of the best experts on this subject based on the ideXlab platform.
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enhanced power factor and reduced lorenz number in the wiedemann franz law due to pudding mold type band structures
Journal of Applied Physics, 2017Co-Authors: Hidetomo Usui, Kazuhiko KurokiAbstract:We study the relationship between the shape of the electronic band structure and the thermoelectric properties. In order to study the band shape dependence of the thermoelectric properties generally, we first adopt models with band structures having the dispersion E ( k ) ∼ | k | n with n = 2, 4, and 6. We consider one-, two-, and three-dimensional systems and calculate the thermoelectric properties using the Boltzmann equation approach within the constant quasi-particle lifetime approximation. n = 2 corresponds to the usual parabolic band structure, while the band shape for n = 4 and 6 has a flat portion at the band edge, so that the density of states diverges at the bottom of the band. We call this kind of band structure the “pudding mold type band”. n ≥ 4 belong to the pudding mold type band, but since the density of states diverges even for n = 2 in the one dimensional system, this is also categorized as the pudding mold type. Due to the large density of states and the rapid change of the group veloci...
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enhanced power factor and reduced lorenz number in the wiedemann franz law due to pudding mold type band structures
arXiv: Materials Science, 2016Co-Authors: Hidetomo Usui, Kazuhiko KurokiAbstract:We study the relationship between the shape of the electronic band structure and the thermoelectric properties. In order to study the band shape dependence of the thermoelectric properties generally, we first adopt models with band structures having the dispersion $E({\bf k}) \sim |{\bf k}|^n$ with $n = 2, 4$ and 6. We consider one, two- and three dimensional systems, and calculate the thermoelectric properties using the Boltzmann equation approach within the constant quasi-particle lifetime approximation. $n = 2$ corresponds to the usual parabolic band structure, while the band shape for $n = 4, 6$ has a flat portion at the band edge, so that the density of states diverges at the bottom of the band. We call this kind of band structure the "pudding mold type band". $n \ge 4$ belong to the pudding mold type band, but since the density of states diverges even for $n= 2$ in one dimensional system, this is also categorized as the pudding mold type. Due to the large density of states and the rapid change of the group velocity around the band edge, the spectral conductivity of the pudding mold type band structures becomes larger than that of the usual parabolic band structures. It is found that the pudding mold type band has a coexistence of large Seebeck coefficient and large electric conductivity, and small Lorenz number in the Wiedemann--Franz law due to the specific band shape. We also find that the low dimensionality of the band structure can contribute to large electronic conductivity and hence a small Lorenz number. We conclude that the pudding mold type band, especially in low dimensional systems, can enhance not only the power factor but also the dimensionless figure of merit due to stronger violation of the Wiedemann--Franz law.
Larsolof Almer - One of the best experts on this subject based on the ideXlab platform.
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effects of 1 and 3 g cinnamon on gastric emptying satiety and postprandial blood glucose insulin glucose dependent insulinotropic polypeptide glucagon like peptide 1 and ghrelin concentrations in healthy subjects
The American Journal of Clinical Nutrition, 2009Co-Authors: Joanna Hlebowicz, Gassan Darwiche, Ola Bjorgell, Anna Hlebowicz, Sandra Lindstedt, Peter Hoglund, Jens J Holst, Larsolof AlmerAbstract:BACKGROUND: A previous study of healthy subjects showed that intake of 6 g cinnamon with rice pudding reduced postprandial blood glucose and the gastric emptying rate (GER) without affecting satiety. OBJECTIVE: The objective was to study the effect of 1 and 3 g cinnamon on GER, postprandial blood glucose, plasma concentrations of insulin and incretin hormones [glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1)], the ghrelin response, and satiety in healthy subjects. DESIGN: GER was measured by using real-time ultrasonography after ingestion of rice pudding with and without 1 or 3 g cinnamon. Fifteen healthy subjects were assessed in a crossover trial. RESULTS: The addition of 1 or 3 g cinnamon had no significant effect on GER, satiety, glucose, GIP, or the ghrelin response. The insulin response at 60 min and the area under the curve (AUC) at 120 min were significantly lower after ingestion of rice pudding with 3 g cinnamon (P = 0.05 and P = 0.036, respectively, after Bonferroni correction). The change in GLP-1 response (DeltaAUC) and the change in the maximum concentration (DeltaC(max)) were both significantly higher after ingestion of rice pudding with 3 g cinnamon (P = 0.0082 and P = 0.0138, respectively, after Bonferroni correction). CONCLUSIONS: Ingestion of 3 g cinnamon reduced postprandial serum insulin and increased GLP-1 concentrations without significantly affecting blood glucose, GIP, the ghrelin concentration, satiety, or GER in healthy subjects. The results indicate a relation between the amount of cinnamon consumed and the decrease in insulin concentration.
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effect of cinnamon on postprandial blood glucose gastric emptying and satiety in healthy subjects
The American Journal of Clinical Nutrition, 2007Co-Authors: Joanna Hlebowicz, Gassan Darwiche, Ola Bjorgell, Larsolof AlmerAbstract:Background: Previous studies of patients with type 2 diabetes showed that cinnamon lowers fasting serum glucose, triacylglycerol, and LDL- and total cholesterol concentrations. Objective: We aimed to study the effect of cinnamon on the rate of gastric emptying, the postprandial blood glucose response, and satiety in healthy subjects. Design: The gastric emptying rate (GER) was measured by using standardized real-time ultrasonography. Fourteen healthy subjects were assessed by using a crossover trial. The subjects were examined after an 8-h fast if they had normal fasting blood glucose concentrations. GER was calculated as the percentage change in the antral cross-sectional area 15-90 min after ingestion of 300 g rice pudding (GER1) or 300 g rice pudding and 6 g cinnamon (GER2). Results: The median value of GER 1 was 37%, and that of GER2 was 34.5%. The addition of cinnamon to the rice pudding significantly delayed gastric emptying and lowered the postprandial glucose response (P < 0.05 for both). The reduction in the postprandial blood glucose concentration was much more noticeable and pronounced than was the lowering of the GER. The effect of cinnamon on satiety was not significant. Conclusions: The intake of 6 g cinnamon with rice pudding reduces postprandial blood glucose and delays gastric emptying without affecting satiety. Inclusion of cinnamon in the diet lowers the postprandial glucose response, a change that is at least partially explained by a delayed GER. (Less)
Ali Ubeyitogullari - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioaccessibility of novel low crystallinity phytosterol nanoparticles in non fat and regular fat foods
Food Research International, 2019Co-Authors: Ali Ubeyitogullari, Ozan N CiftciAbstract:Abstract Crystalline structure of phytosterols leads to poor bioavailability and makes their incorporation into foods challenging. Bioaccessibility of first-of-their-kind low-crystallinity phytosterol nanoparticles impregnated in nanoporous starch aerogels (PS-NSA) was evaluated in non-, low-, and regular-fat solid and aqueous food formulations, namely, granola bars and Puddings for the first time. Bioaccessibility of the phytosterol nanoparticles was significantly higher than that of crude phytosterols in all food formulations (p
J P Kerry - One of the best experts on this subject based on the ideXlab platform.
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effect of using ingredient replacers on the physicochemical properties and sensory quality of low salt and low fat white Puddings
European Food Research and Technology, 2016Co-Authors: Susann Fellendorf, Maurice G Osullivan, J P KerryAbstract:White pudding, popular in Europe and America, is a processed meat product containing generally pork meat, fat, seasonings, bread, oatmeal and other cereal grains. To achieve highly accepted low-sodium and low-fat white Puddings, 22 formulations comprised of two different fat (10, 5 %) and sodium (0.6, 0.4 %) levels and containing 11 different ingredient replacers were produced. Compositional, texture and sensory analyses were conducted. Adding replacers to low-sodium and low-fat white Puddings showed a range of effects on sensory and physicochemical properties. Two formulations containing 10 % fat and 0.6 % sodium formulated with sodium citrate, as well as the combination of potassium chloride and glycine, were found to have overall acceptance (P < 0.05) by assessors. These samples showed higher (P < 0.05) hardness values, scored lower (P < 0.05) in fatness perception and higher (P < 0.05) in spiciness perception. Hence, the recommended sodium target level of 0.6 % set by the Food Safety Authority of Ireland 2016 was achieved for white pudding products, in addition to a significant reduction in fat level from commercial levels, without causing negative sensory attributes.
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impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black Puddings
Meat Science, 2016Co-Authors: Susann Fellendorf, Maurice G Osullivan, J P KerryAbstract:Twenty-two black Puddings possessing different fat (10%, 5%) and sodium (0.6%, 0.4%) levels were used as base formulations for 11 different salt and fat replacers. Compositional, physicochemical and sensory analyses were conducted. Black pudding samples with 5% fat and 0.6% sodium containing potassium chloride (KCl), potassium chloride and glycine mixture (KClG), and seaweed, respectively, and 10% fat and 0.4% sodium containing carrageen were rated higher (P < 0.05) for spiciness and saltiness. Samples with 10% fat and 0.4% sodium containing KClG were rated positively (P < 0.05) to fatness. Samples with 5% fat and 0.6% sodium containing pectin and a combination of potassium citrate, potassium phosphate and potassium chloride (KCPCl), as well as samples containing 10% fat and 0.4% sodium with waxy maize starch (WMS) were liked (P < 0.05) for flavor and overall acceptance. The Food Safety Authority of Ireland (FSAI) recommends a sodium target level of 0.6% and an even lower sodium level (0.4%) was achieved.
