Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect

Cereal Chemistry

Volumn 84, Issue 5, 2007, Pages 512-517

  Lan Pidhainy, Xiaomiao ^a   Brummer, Yolanda ^b   Tosh, Susan M ^b   Wolever, Thomas M ^a   Wood, Peter J ^b  

^a UNIVERSITY OF TORONTO   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BLOOD; FREEZING; GLUCOSE; PHYSICOCHEMICAL PROPERTIES; PHYSIOLOGICAL MODELS; SOLUBILITY; THAWING;

% REDUCTIONS; BETA-GLUCANS; BLOOD GLUCOSE; FREEZE-THAW CYCLES; FREEZE/THAW; GLUCANS; GLUCOSE RESPONSE; HYPOGLYCEMIC EFFECT; MOLECULAR-WEIGHT DISTRIBUTIONS; OAT BRAN;

SIZE EXCLUSION CHROMATOGRAPHY;

TRITICUM AESTIVUM;

EID: 35348945978     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-5-0512     Document Type: Article

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