Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.
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Role of polysaccharides in food, digestion, and health.How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?Effects of two dietary fibers as part of ready-to-eat cereal (RTEC) breakfasts on perceived appetite and gut hormones in overweight women.Beta glucan: health benefits in obesity and metabolic syndrome.Changes in molecular characteristics of cereal carbohydrates after processing and digestionChemistry, physico-chemistry and applications linked to biological activities of β-glucans.Prebiotics to manage the microbial control of energy homeostasis.Role of dietary beta-glucans in the prevention of the metabolic syndrome.Review: efficacy of alginate supplementation in relation to appetite regulation and metabolic risk factors: evidence from animal and human studies.Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products.Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties.An evidence-based systematic review of beta-glucan by the natural standard research collaboration.A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects.A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial.Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution.Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males.In vitro fermentation of oat β-glucan and hydrolysates by fecal microbiota and selected probiotic strains.Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study.Complementary Sample Preparation Strategies for Analysis of Cereal β-Glucan Oxidation Products by UPLC-MS/MS.Effect of a low molecular weight, high-purity β-glucan on in vitro digestion and glycemic response.The scientific basis for healthful carbohydrate profile.The effect of oat β-glucan on in vitro glucose diffusion and glucose transport in rat small intestine.
P2860
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P2860
Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Physicochemical properties of ...... s influence glycemic response.
@en
Physicochemical properties of ...... s influence glycemic response.
@nl
type
label
Physicochemical properties of ...... s influence glycemic response.
@en
Physicochemical properties of ...... s influence glycemic response.
@nl
prefLabel
Physicochemical properties of ...... s influence glycemic response.
@en
Physicochemical properties of ...... s influence glycemic response.
@nl
P2093
P356
P1476
Physicochemical properties of ...... s influence glycemic response.
@en
P2093
Alejandra Regand
Peter J Wood
Susan M Tosh
Thomas M S Wolever
P304
P356
10.1021/JF901271V
P407
P577
2009-10-01T00:00:00Z