Blar i NOFIMA vitenarkiv på forfatter "Ballance, Simon"
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Macromolecular acidic coating increases shelf life by inhibition of bacterial growth
Christensen, Bjørn E.; Strand, Sabina P.; Basset, Coraline; Kristiansen, Kåre Andre; Ulset, Ann-Sissel Teialeret; Ballance, Simon; Granum, Per Einar (Journal article; Peer reviewed, 2018) -
Predicting mixed-meal measured glycaemic index in healthy subjects
Ballance, Simon; Knutsen, Svein Halvor; Fosvold, Øivind Winther; Fernandez, Alda Sainz; Monro, John (Journal article; Peer reviewed, 2018)Purpose To determine the influence of meal composition on the glycaemic impact of different carbohydrate staples, and the accuracy of “adjusted calculated meal GI” compared with “measured mixed-meal GI”. Methods In a ... -
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
Qazi, Waqas Muhammad; Ballance, Simon; Kousoulaki, Katerina; Uhlen, Anne Kjersti; Kleinegris, Dorinde Mechtilde Meike; Skjånes, Kari; Rieder, Anne (Peer reviewed; Journal article, 2021)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 ... -
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
Waqas, Muhammad; Ballance, Simon; Uhlen, Anne Kjersti; Kousoulaki, Aikaterina; Haugen, John-Erik; Rieder, Anne (Peer reviewed; Journal article, 2021) -
Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread
Rieder, Anne; Ballance, Simon; Böcker, Ulrike; Knutsen, Svein Halvor (Peer reviewed; Journal article, 2017)Due to their immunomodulatory effect, 1,3-β-G from yeast are used as functional ingredients,but reliable methods for their detection in foods are lacking. We have adapted a method based on fluorescence detection with aniline ... -
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
Hjorth, Therese; Schadow, Alena; Revheim, Ingrid; Spielau, Ulrike; Thomassen, Lise M.; Meyer, Klara; Piotrowski, Katja; Rosendahl-Riise, Hanne; Rieder, Anne; Varela, Paula; Lysne, Vegard; Ballance, Simon; Koerner, Antje; Landberg, Rikard; Buyken, Anette E.; Dierkes, Jutta (Peer reviewed; Journal article, 2022)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 ... -
The impact of oat structure and b-glucan on in vitro lipid digestion
Grundy, Myriam; Quint, Janina; Rieder, Anne; Ballance, Simon; Dreiss, Cecile A.; Cross, Kathryn L.; Gray, Robert; Bajka, Balazs H.; Butterworth, Peter J.; Ellis, Peter R.; Wilde, Peter J. (Peer reviewed; Journal article, 2017) -
The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects
Ballance, Simon (Peer reviewed; Journal article, 2022)Coil overlap occurs when random coil polysaccharides such as cereal beta-glucan or galactomannan in solution are abundant enough and large enough to entangle with one another to form networks. It was recently shown that ... -
Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans
Ballance, Simon (Peer reviewed; Journal article, 2018) -
Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films
Cebrián-Lloret, Vera; Metz, Mandy; Martínez-Abad, Antonio; Knutsen, Svein Halvor; Ballance, Simon; Lopez-Rubio, Amparo (Peer reviewed; Journal article, 2021)Seaweed residues from Alaria esculenta, Saccharina latissima and Ascophyllum nodosum after alginate extraction have been valorized to produce cellulose-based fractions with different purification degrees. The residues were ...