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View article: Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network
Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network Open
The activity of α-amylases is frequently determined using a single-point assay at 20 °C. Previous work within INFOGEST “Working Group 5 - Starch digestion and amylases” identified significant interlaboratory variation with this protocol. T…
View article: Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial
Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial Open
Contrary to expectations from efficacy studies, this effectiveness trial does not support the metabolic benefits of oat-derived β-glucan-enriched bread under real-life conditions. A simple bread replacement may not be sufficient to improve…
View article: Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species
Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species Open
The aim of this study was to gain more knowledge about the breadmaking performance of a novel perennial crop, intermediate wheatgrass (IWG). The main flour constituents of IWG, its rheological properties of dough, and breadmaking performan…
View article: Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread
Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread Open
BACKGROUND The large amounts of iodine in brown seaweeds may contribute towards an adequate iodine intake, but also pose a food safety risk. In the current work we estimate the maximum amount of the cultivated brown seaweeds Saccharina lat…
View article: Bioavailability of iodine from a meal consisting of sushi and a wakame seaweed salad—A randomized crossover trial
Bioavailability of iodine from a meal consisting of sushi and a wakame seaweed salad—A randomized crossover trial Open
The consumption of seaweed is on the rise in the Western world. Seaweeds may contain substantial amounts of iodine, and some species could serve as a potential dietary iodine source. However, limited data on the iodine content and in vivo …
View article: Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study
Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study Open
Introduction In 2012, the estimated global prevalence of pre-diabetes was 280 million, and the prevalence is expected to rise to 400 million by 2030. Oat-based foods are a good source of beta-glucans, which have been shown to lower postpra…
View article: A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study
A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study Open
Intake of soluble fibers including beta-glucan, is known to improve post-prandial glycemic response. The mechanisms have been attributed to the viscous gel forming in the stomach and small intestine, giving a longer absorption time. Howeve…
View article: Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution Open
In an interlaboratory study we compare different methods to determine the weight-average molecular weight (Mw) and molecular weight distribution of six cereal beta-glucan isolates of nutritional importance. Size exclusion chromatography (S…
View article: Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris Open
Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were added to wheat bread at a wheat flour substitution level of 12…
View article: Adjuvant Effect of Orally Applied Preparations Containing Non-Digestible Polysaccharides on Influenza Vaccination in Healthy Seniors: A Double-Blind, Randomised, Controlled Pilot Trial
Adjuvant Effect of Orally Applied Preparations Containing Non-Digestible Polysaccharides on Influenza Vaccination in Healthy Seniors: A Double-Blind, Randomised, Controlled Pilot Trial Open
Senior individuals can suffer from immunosenescence and novel strategies to bolster the immune response could contribute to healthy ageing. In this double-blind, randomised, controlled pilot trial, we investigated the ability of non-digest…
View article: Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography Open
While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in differen…
View article: Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality Open
Marine green microalgae are a sustainable source of high-quality protein. However, due to their green pigmentation and composition of volatiles, their incorporation into food products is a challenge. Incorporation of cell-wall disrupted Te…
View article: Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism Open
Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the mo…
View article: Characterisation of insulin analogues therapeutically available to patients
Characterisation of insulin analogues therapeutically available to patients Open
The structure and function of clinical dosage insulin and its analogues were assessed. This included 'native insulins' (human recombinant, bovine, porcine), 'fast-acting analogues' (aspart, glulisine, lispro) and 'slow-acting analogues' (g…
View article: Lipopolysaccharide quantification and alkali-based inactivation in polysaccharide preparations to enable in vitro immune modulatory studies
Lipopolysaccharide quantification and alkali-based inactivation in polysaccharide preparations to enable in vitro immune modulatory studies Open
The correct identification of immune-modulatory activity of polysaccharides is often hampered by immune-stimulatory contaminants, with pyrogens such as lipopolysaccharide (LPS) as a very potent example. In order to avoid false positive imm…