Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch i...

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Detalles Bibliográficos
Autores principales: Cesbron-Lavau, Gautier, Goux, Aurélie, Atkinson, Fiona, Meynier, Alexandra, Vinoy, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912248/
https://www.ncbi.nlm.nih.gov/pubmed/33530525
http://dx.doi.org/10.3390/nu13020381

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912248/
https://www.ncbi.nlm.nih.gov/pubmed/33530525
http://dx.doi.org/10.3390/nu13020381

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