Journal: Biomedical Journal

Article Title: Translational insights on developmental origins of metabolic syndrome: Focus on fructose consumption

doi: 10.1016/j.bj.2018.02.006

Figure Lengend Snippet: Models of developmental programming of metabolic syndrome-related phenotypes exposed to maternal high-fructose consumption.

Article Snippet: 10% w/v high fructose corn syrup (HFCS-55) in drinking water throughout pregnancy and lactation , Male and female Sprague–Dawley rats , Adiposity, dyslipidemia , 3 months , .

Techniques:

Journal: Foods

Article Title: Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

doi: 10.3390/foods11030309

Figure Lengend Snippet: Formulation of pulse-based snack bars with probiotics.

Article Snippet: The materials used in the snack bar preparation were chickpeas ( Cicer arietinum L.) or green lentils ( Lens culinaris ) (containing chickpeas or green lentils, water, and salt) (Dawtona, Lipno, Poland), rolled oatmeal (Melvit, Warsaw, Poland), dried cranberry (Helio, Zaborow, Poland), high-fructose corn syrup (HFCS) (Ottogi, Anyang-si, South Korea), puffed rice (TBM, Kunów, Poland), almond slices (Helio, Zaborow, Poland), honey (Huzar, Nowy Sącz, Poland), dark chocolate (55% cocoa solid, 46% carbohydrates (43% sugars), 37% fat) (Barry Callibaut, Zürich, Switzerland), vanilla essence (Dr. Oetker, Gdańsk, Poland), cinnamon powder (Kamis, Wólka Kosowska, Poland), and the probiotic Lactiplantibacillus plantarum (Swanson Health Products, Fargo, ND, USA).

Techniques: Formulation, Probiotics, Chocolate