Impact of food processing on rye product properties and their in vitro digestion

PURPOSE: Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. METHODS: Five differently process...

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Detalles Bibliográficos
Autores principales: Johansson, Daniel P., Gutiérrez, José L. Vázquez, Landberg, Rikard, Alminger, Marie, Langton, Maud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5959992/
https://www.ncbi.nlm.nih.gov/pubmed/28417207
http://dx.doi.org/10.1007/s00394-017-1450-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5959992/
https://www.ncbi.nlm.nih.gov/pubmed/28417207
http://dx.doi.org/10.1007/s00394-017-1450-y

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