Rye, a healthy cereal full of dietary fiber

Cereal Foods World

Volumn 55, Issue 5, 2010, Pages 231-234

  Aman, P ^a   Andersson, A A M ^a   Rakha, A ^a   Andersson, R ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

DIETARY FIBERS;

CEREAL PRODUCTS;

SECALE CEREALE;

EID: 77957307273     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-55-5-0231     Document Type: Conference Paper

References (12)

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2. Andersson, R., Fransson, G., Tietjen, M., and Ȧman, P. Content and molecular-weight distribution of dietary fibre components in whole-grain rye flour and bread. J. Agric. Food Chem. 57:2004, 2009.
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7. Juntunen, K. S., Laaksonen, D. E., Autio, K., Niskanen, L. K., Hoist, J. J., Savolainen, K. E. et al. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. Am. J. Clin. Nutr. 78:95, 2003. (Pubitemid 39663472)
8. Kamal-Eldin, A., Ȧman, P., Zhang, J.-X., Bach Knudsen, K. E., and Poutanen, K. High-fiber products: Rye bread and other rye products. Pages 233-260 in Technology of Functional Cereal Products. B. R. Hamaker, ed. Woodhead Publishing Limited, Abington, Cambridge, England, 2008.
9. Kamal-Eldin, A., Nygaard Laærke, H., Bach Knudsen, K. E., Lampi, A.-M., Piironen, V., et al. Physical, microscopic, and chemical characterization of industrial rye and wheat brans from the Nordic countries. Food & Nutr. Res. 53,2009.
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