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| 2. |
- Eliasson, Ann-Charlotte, et al.
(författare)
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Starch: Physicochemical and Functional Aspects
- 2006
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Ingår i: Carbohydrates in Food (Food Science and Technology). - 0824759427 ; , s. 391-469
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 3. |
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| 4. |
- Eliasson, Björn, 1959, et al.
(författare)
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Persistence with IDegLira in Patients in Clinical Practice: A Nationwide Observational Study in Sweden
- 2020
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Ingår i: Diabetes Therapy. - : Springer Science and Business Media LLC. - 1869-6953 .- 1869-6961. ; 11, s. 1807-1820
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Tidskriftsartikel (refereegranskat)abstract
- Aims To explore persistence with insulin degludec/liraglutide (IDegLira) treatment, clinical characteristics and concomitant medications in a large population of patients in clinical practice. Methods This was an observational study in patients with type 2 diabetes (n = 2432) who initiated IDegLira between 26 May 2015 and 31 December 2017. Data were obtained from Swedish nationwide registers and linked on an individual level using unique Swedish personal identifiers. Dose calculations were made for patients with >= 180 days between the first and last collections of IDegLira prescription. Changes in clinical parameters were evaluated as change from the last observation during 12 months prior to the initiation date until +/- 90 days from the last collection of IDegLira. Results Pre-index regimens (index date being the date of filling the first prescription of IDegLira) included: multiple daily insulin injections (45.1%); insulin and glucagon-like peptide-1 receptor agonist (GLP-1 RA) (19.7%); long-acting insulins (11.8%); non-injectable therapy only (11.4%); GLP-1 RA only (9.8%); and no collection of diabetes medication during the 6-month pre-index period (2.3%). The majority of patients (94 and 84%) were persistent with IDegLira at 6 and 12 months, respectively. The most commonly used concomitant medication was metformin (69.4%). Mean daily dose was 33 dose steps. Overall, there was a mean decrease in HbA1c (approx. 10 mmol/mol [1%]) and body weight (- 1.1 kg). Improvements in HbA1c were observed regardless of pre-index treatment. Conclusion After 12 months, 84% of patients were persistent on IDegLira, with improved glycaemic control and reductions in body weight.
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| 5. |
- Tukel, S., et al.
(författare)
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Simple Categorization of Human Figure Drawings at 5 Years of Age as an Indicator of Developmental Delay
- 2019
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Ingår i: Developmental Neurorehabilitation. - : Informa UK Limited. - 1751-8423 .- 1751-8431. ; 22:7, s. 479-486
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Tidskriftsartikel (refereegranskat)abstract
- Purpose: To elucidate the association between developmental stage of human figure drawing(HFD) and fine motor control, visual perception, and further investigate its potential to be used for screening developmental delay. Methods: Participants were 301 children at 51/2 years of age, 176 born preterm and 125 at term, whose HFDs were categorized into six developmental stages. Motor-Free-Visual-Perception Test, Movement-ABC, Performance Intelligence Quotient (PIQ: Wechsler Scale), and the Visual-Motor Integration test were used. Fine motor functions were explored using ImageJ. Results: Age-expected HFDs were drawn by 87% of the children, while 13%, mostly preterm boys, drew immature ones. Stages of HFD were related to both PIQ and Movement-ABC. Visuomotor control and visual perception significantly explained the HFD. The sensitivity and specificity of HFD as a screening tool was moderate to good. Conclusions: HFD is influenced by visual perception and visuomotor control and can be used for screening developmental delay at preschool age.
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| 6. |
- Arfvidsson, Cecilia, et al.
(författare)
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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
- 2004
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 39:1, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- A comparison of two dissolution methods, gentle stirring and sonication, for solubilising the ultra-large wheat protein glutenin was made based on a direct determination of the molecular weight of dissolved glutenin. The possible physical breakdown of glutenin by sonication was evaluated. Glutenin was isolated by extraction with hydrochloric acid and freeze dried. The extracted glutenin was dissolved either by gentle stirring at 4 °C in phosphate buffer pH 6.8 containing sodium dodecyl sulphate (SDS) or by ultrasonication in the same SDS containing buffer immersed in an ice-bath. The weight average molecular weight and the molecular weight distribution of the dissolved material were determined using asymmetrical flow field-flow factionation using a multiangle light scattering detector coupled on-line with a refractive index detector. These determinations showed that sonication caused physical breakdown of the ultra-large glutenin proteins. The average molecular weight was found to be 5×106 after sonication and 2×107 after gentle stirring.
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| 7. |
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| 8. |
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Carbohydrates in food
- 2017. - 3rd
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Samlingsverk (redaktörskap) (refereegranskat)abstract
- Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: •Explains how models for starch molecules have been improved recently leading to clearer understanding •Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics •Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.
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| 9. |
- Ciesla, K., et al.
(författare)
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DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
- 2007
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Ingår i: Acta Alimentaria. - 0139-3006. ; 36:1, s. 111-126
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Tidskriftsartikel (refereegranskat)abstract
- Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mono-lauroyl glycerol. Amylose-lipid complex transition occurs after irradiation at decreased temperature and is accompanied by decreased enthalpy in respect to that recorded in the case of non-irradiated wheat starch, wheat flour as well as potato starch and admixed lipid. Differences between the initial and irradiated starch were easier to detect on the foregoing heating or cooling cycles than during the preceding ones and after the gels' retrogradation. The complex was less influenced by the less advanced retrogradation taking place in the irradiated than in the non-irradiated wheat flour. Radiation-induced modification Of Structural properties of the complex results due to degradation of starch granules confirmed at present by essential reduction in pasting properties and by the increased amount of short molecular products leached during gelatinisation and their higher branching.
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| 10. |
- Ciesla, K, et al.
(författare)
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DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
- 2005
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Ingår i: Journal of Thermal Analysis and Calorimetry. - : Springer Science and Business Media LLC. - 1588-2926 .- 1388-6150 .- 1572-8943. ; 79:1, s. 19-27
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Tidskriftsartikel (refereegranskat)abstract
- DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.
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