Virtual food components: Functional food effects expressed as food components

European Journal of Clinical Nutrition

Volumn 58, Issue 2, 2004, Pages 219-230

  Monro, J A ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Dietary fibre; Faecal bulk; Faecal bulking index; Food composition data; Functional foods; Glycaemic index; Glycaemic response

Indexed keywords

CARBOHYDRATE; GLUCOSE;

ACCURACY; ARTICLE; CALCULATION; CARBOHYDRATE ANALYSIS; CLINICAL PROTOCOL; CONTROLLED STUDY; DIETARY FIBER; EVIDENCE BASED MEDICINE; FECES ANALYSIS; FOOD COMPOSITION; FOOD SAFETY; GLUCOSE BLOOD LEVEL; INFORMATION PROCESSING; LANGUAGE; LINEAR SYSTEM; NUTRIENT CONTENT; NUTRITIONAL HEALTH; NUTRITIONAL STATUS; NUTRITIONAL VALUE; PREDICTION; REFERENCE VALUE; SENSITIVITY ANALYSIS; VALIDATION PROCESS; WHEAT BRAN;

DATABASES, FACTUAL; DEFECATION; DIETARY CARBOHYDRATES; DIETARY FIBER; FECES; FOOD ANALYSIS; GLYCEMIC INDEX; HEALTH PROMOTION; HEALTH STATUS INDICATORS; HUMANS; NUTRITIVE VALUE;

TRITICUM AESTIVUM;

EID: 1342268511     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601769     Document Type: Article

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