Trinidad P Trinidad

Summary

Affiliation: Food and Nutrition Research Institute
Country: Philippines

Publications

  1. ncbi request reprint Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
    Trinidad P Trinidad
    Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
    Br J Nutr 90:551-6. 2003
  2. ncbi request reprint The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, MetroManila, 1631 Philippines
    J Med Food 7:136-40. 2004
  3. doi request reprint The potential health benefits of legumes as a good source of dietary fibre
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Gen Santos Avenue, Bicutan, Taguig City, Metro Manila 1631, Philippines
    Br J Nutr 103:569-74. 2010
  4. doi request reprint The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute FNRI, Bicutan, Taguig City, Metro Manila 1631, Philippines
    Int J Food Sci Nutr 64:89-93. 2013
  5. doi request reprint Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal
    Trinidad P Trinidad
    Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Taguig, Metro Manila, Philippines
    Int J Food Sci Nutr 60:688-93. 2009
  6. doi request reprint Dietary fibre and fermentability characteristics of root crops and legumes
    Aida C Mallillin
    Department of Science and Technology FNRI DOST, Food and Nutrition Research Institute, Gen Santos Ave, Bicutan, Taguig, Metro Manila 1631, Philippines
    Br J Nutr 100:485-8. 2008
  7. doi request reprint Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Philippines
    Int J Food Sci Nutr 65:124-8. 2014
  8. ncbi request reprint Iron fortification of wheat flour: bioavailability studies
    Rakhshanda Bilal
    Life Science Group, Radiation and Isotope Application Division, Pakistan Institute for Nuclear Science and Technology PINSTECH, Pakistan Atomic Energy Commission PAEC, Islamabad, Pakistan
    Food Nutr Bull 23:199-202. 2002

Collaborators

  • Aida C Mallillin
  • Rakhshanda Bilal
  • Kevin Dagbay
  • Anacleta S Loyola
  • Ruby Raterta
  • Samina Roohi
  • Tanvir Ahmad

Detail Information

Publications8

  1. ncbi request reprint Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
    Trinidad P Trinidad
    Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
    Br J Nutr 90:551-6. 2003
    ..However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus...
  2. ncbi request reprint The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, MetroManila, 1631 Philippines
    J Med Food 7:136-40. 2004
    ..Results from this study serves as a good basis in the development of coconut flakes/flour as a functional food, justifying the increased production of coconut and coconut by-products...
  3. doi request reprint The potential health benefits of legumes as a good source of dietary fibre
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Gen Santos Avenue, Bicutan, Taguig City, Metro Manila 1631, Philippines
    Br J Nutr 103:569-74. 2010
    ..The above studies can be a scientific basis for considering legumes as functional foods...
  4. doi request reprint The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute FNRI, Bicutan, Taguig City, Metro Manila 1631, Philippines
    Int J Food Sci Nutr 64:89-93. 2013
    ..Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents...
  5. doi request reprint Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal
    Trinidad P Trinidad
    Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Taguig, Metro Manila, Philippines
    Int J Food Sci Nutr 60:688-93. 2009
    ..This leads to the hypothesis that brown rice may be better than milled rice in terms of iron content...
  6. doi request reprint Dietary fibre and fermentability characteristics of root crops and legumes
    Aida C Mallillin
    Department of Science and Technology FNRI DOST, Food and Nutrition Research Institute, Gen Santos Ave, Bicutan, Taguig, Metro Manila 1631, Philippines
    Br J Nutr 100:485-8. 2008
    ..SCFA production after in vitro fermentation can be estimated using human faecal inoculum and can be used to model the human colon...
  7. doi request reprint Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C
    Trinidad P Trinidad
    Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Philippines
    Int J Food Sci Nutr 65:124-8. 2014
    ..14 ± 0.90%; p < 0.05). Conclusion: Fortified oat beverages may offer a convenient and effective mechanism to improve the iron status of children. The addition of vitamin C improved iron absorption by an additional 1.5%. ..
  8. ncbi request reprint Iron fortification of wheat flour: bioavailability studies
    Rakhshanda Bilal
    Life Science Group, Radiation and Isotope Application Division, Pakistan Institute for Nuclear Science and Technology PINSTECH, Pakistan Atomic Energy Commission PAEC, Islamabad, Pakistan
    Food Nutr Bull 23:199-202. 2002
    ..6%), leavened chapati (6.8%), and Nan (15.1%) than from the unfortified control samples. Fermentation and leavening resulted in a better release, which was evident from in vitro digestion results...