Physicochemical properties of glucan in differently processed oat foods influence glycemie response

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 8831-8838

  Regand, Alejandra ^a   Tosh, Susan M ^a   Wolever, Thomas M S ^b   Wood, Peter J ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b Glycemic Index Laboratories Inc   (Canada)

Author keywords

Dietary fiber; Glycemic response; Nonstarch polysaccharides; Nutrition; Oat

Indexed keywords

BETA GLUCAN;

ADULT; ARTICLE; BREAD; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FEMALE; FOOD HANDLING; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; MOLECULAR WEIGHT; OAT; PHYSICAL CHEMISTRY; RANDOMIZED CONTROLLED TRIAL; VISCOSITY;

ADULT; AVENA SATIVA; BETA-GLUCANS; BLOOD GLUCOSE; BREAD; FEMALE; FOOD HANDLING; GLYCEMIC INDEX; HUMANS; MALE; MIDDLE AGED; MOLECULAR WEIGHT; PHYSICOCHEMICAL PHENOMENA; VISCOSITY;

EID: 70349906749     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901271v     Document Type: Article

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