Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students

Nutrition Research

Volumn 29, Issue 7, 2009, Pages 457-461

  Jung, Eun Young ^a   Suh, Hyung Joo ^a   Hong, Wan Soo ^b   Kim, Dong Geon ^c   Hong, Yang Hee ^c   Hong, In Sun ^c   Chang, Un Jae ^c  

^a Korea University   (South Korea)

^b Sangmyung University   (South Korea)

^c Dongduk Women's University   (South Korea)

Author keywords

Blood glucose; Gelatinization; Glycemic index; Insulin index; Rice; Women

Indexed keywords

CARBOHYDRATE; FAT; GLUCOSE; INSULIN; PROTEIN;

ADULT; ARTICLE; COLLEGE STUDENT; CONTROLLED STUDY; COOKED FOOD; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; FREEZE DRYING; GELATINIZATION; GLUCOSE BLOOD LEVEL; GLUCOSE METABOLISM; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; INSULIN BLOOD LEVEL; INSULIN METABOLISM; INTERMETHOD COMPARISON; NUTRIENT CONTENT; POSTPRANDIAL STATE; PRIORITY JOURNAL; RAW FOOD; RICE;

ADULT; BLOOD GLUCOSE; COOKERY; FEMALE; GLYCEMIC INDEX; HUMANS; INSULIN; NUTRITIVE VALUE; ORYZA SATIVA; PLANT PREPARATIONS; STARCH; YOUNG ADULT;

EID: 68849124165     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2009.07.002     Document Type: Article

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