Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients

British Journal of Nutrition

Volumn 105, Issue 3, 2011, Pages 373-383

  Theil, Peter Kappel ^a   Joørgensen, Henry ^a   Serena, Anja ^a   Hendrickson, Jessica ^b   Bach Knudsen, Knud Erik ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Dietary fibre; Insulin response; Pigs; Quantitative absorption; SCFA

Indexed keywords

ARABINOXYLAN; BETA GLUCAN; BUTYRIC ACID; GLUCOSE; LACTIC ACID; PROPIONIC ACID; SHORT CHAIN FATTY ACID; VALERIC ACID;

ANIMAL EXPERIMENT; ANIMAL FOOD; ARTICLE; BLOOD SAMPLING; BREAD; CARBOHYDRATE INTAKE; CONTROLLED STUDY; DIETARY FIBER; FEMALE; FERMENTATION; FLOUR; FOOD COMPOSITION; GASTROINTESTINAL ABSORPTION; INSULIN METABOLISM; INSULIN RELEASE; INSULIN RESPONSE; MESENTERIC ARTERY; NONHUMAN; NUTRIENT CONCENTRATION; PORTAL VEIN; RYE; SWINE; VEIN CATHETERIZATION; WHEAT;

ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; BREAD; CATHETERS; CROSS-OVER STUDIES; DIETARY FIBER; FEMALE; FERMENTATION; INSULIN; POSTPRANDIAL PERIOD; SECALE CEREALE; SWINE; TRITICUM;

SECALE CEREALE; SUIDAE; TRITICUM AESTIVUM;

EID: 79951682264     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114510003715     Document Type: Article

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