Parameters controlling the glycaemic response to breads. - Wikidata - awgldk - TriplyDB

Parameters controlling the glycaemic response to breads.

Parameters controlling the glycaemic response to breads.

http://www.wikidata.org/entity/Q46200002

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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.Glycemic impact and health: new horizons in white bread formulations.The effect of dietary fibre on reducing the glycaemic index of bread.A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects.Glycaemic and Insulin Response to Equi-Quantity of Selected Common Indian Staples in Individuals with Type 2 Diabetes Mellitus.Bread making technology influences postprandial glucose response: a review of the clinical evidence.Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence.Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial.Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.The structure of wheat bread influences the postprandial metabolic response in healthy men.In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients.Chemical composition and starch digestibility of different gluten-free breads.High insoluble fibre content increases in vitro starch digestibility in partially baked breads.A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans.Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake

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P2860

Parameters controlling the glycaemic response to breads.

http://www.wikidata.org/entity/Q46200002

description

2006 nî lūn-bûn

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2006年の論文

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2006年学术文章

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2006年学术文章

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2006年学术文章

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2006年学术文章

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2006年学术文章

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2006年學術文章

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2006年學術文章

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2006年學術文章

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Parameters controlling the glycaemic response to breads.

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Parameters controlling the glycaemic response to breads.

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Parameters controlling the glycaemic response to breads.

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Parameters controlling the glycaemic response to breads.

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Parameters controlling the glycaemic response to breads.

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Parameters controlling the glycaemic response to breads.

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Nutrition Research Reviews

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Parameters controlling the glycaemic response to breads.

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Anthony Fardet

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Augustin Scalbert

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Christian Rémésy

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Delphine Lioger

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Fanny Leenhardt

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P2860

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar.

In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.

The glycaemic index: importance of dietary fibre and other food properties.

Oat bran concentrate bread products improve long-term control of diabetes: a pilot study.

Glycemic response to wheat products: reduced response to pasta but no effect of fiber.

Soluble fiber and serum lipids: a literature review.

The role of viscous soluble fiber in the metabolic control of diabetes. A review with special emphasis on cereals rich in beta-glucan.

Effect of gel-forming gums on the intestinal unstirred layer and sugar transport in vitro.

Effect of pectin on jejunal glucose absorption and unstirred layer thickness in normal man.

Arabinoxylan fibre improves metabolic control in people with Type II diabetes.

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18-25

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scholarly article

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10.1079/NRR2006118

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1

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19

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2006-06-01T00:00:00Z

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