The effect of dietary fibre on reducing the glycaemic index of bread.
about
Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye breadPotential applications of gut microbiota to control human physiology.Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars.Increasing dietary oat fibre decreases the permeability of intestinal mucus.Can wheat germ have a beneficial effect on human health? A study protocol for a randomised crossover controlled trial to evaluate its health effects.Nutritional aspects of gluten-free products.Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations.Bread making technology influences postprandial glucose response: a review of the clinical evidence.The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence.Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.Kinetics of bread crumb hydration as related to porous microstructure.Polyphenol- and fibre-rich dried fruits with green tea attenuate starch-derived postprandial blood glucose and insulin: a randomised, controlled, single-blind, cross-over intervention.Glycaemic and insulin index of four common German breads.Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.Glycaemic index of some commercial gluten-free foods.Short-term benefits of an unrestricted-calorie traditional Mediterranean diet, modified with a reduced consumption of carbohydrates at evening, in overweight-obese patients.The impact of mastication, salivation and food bolus formation on salt release during bread consumption.
P2860
Q34146754-1DD1FB95-6D05-4EED-BAB9-984D18151D86Q34969745-A7B4F0CF-A0B7-4382-923F-4ECFF3B47DAAQ35808813-56BE4E32-9DA0-4DD4-B660-0E372F63E356Q36177692-6CEF770B-9EFB-4A99-B8A3-B7FC6BF7E61BQ37350970-157D4B4B-0BD4-49B9-BE16-788BF91E54D7Q37454817-F6B45197-81B7-4516-9AE0-A740507DEE73Q38329910-51D48745-43E6-472E-9120-57AD289AD883Q38757059-B191E14B-0B78-47CA-9822-89C5F5CDD1B7Q38809661-EC530F3E-599B-48D9-9C6D-54B4FEBAD516Q38845145-3536235F-5B50-4F55-8C2E-E307488D74CCQ38850021-4EBC1520-1B68-4A01-BE8D-2AE030704DD9Q38865062-56F4F384-9283-455B-9BDD-386AAF7BD5D4Q39551276-89AD2895-D899-42BE-BF1E-359B419701BAQ39698882-2D071C58-41DD-4057-88FC-9DA6523B3DF8Q39956147-2D4FEC9B-EFC4-4073-90E7-AC8884981B5DQ39969841-4FE3A4E8-67D8-45BC-8CFA-0614D3B1EBC8Q40427542-70FC2923-D5DA-42CF-8B50-D0215DFDDB03Q45996821-4E8CBBD6-C6A4-4253-84A8-7EAC7506DDAFQ51521179-C35054EF-1207-4EC2-A320-531394600AA3Q53745439-680B31CA-A92C-4862-BE2B-05D44B6C26A9
P2860
The effect of dietary fibre on reducing the glycaemic index of bread.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
The effect of dietary fibre on reducing the glycaemic index of bread.
@en
type
label
The effect of dietary fibre on reducing the glycaemic index of bread.
@en
prefLabel
The effect of dietary fibre on reducing the glycaemic index of bread.
@en
P2093
P2860
P1476
The effect of dietary fibre on reducing the glycaemic index of bread.
@en
P2093
Francesca Scazzina
Nicoletta Pellegrini
Susanne Siebenhandl-Ehn
P2860
P304
P356
10.1017/S0007114513000032
P577
2013-02-18T00:00:00Z