Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1968-1974

  Mishra, Suman ^a   Monro, John ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Carbohydrate; Digestion; Food structure; Glycaemic impact; In vitro; Wholegrain

Indexed keywords

CARBOHYDRATE FRACTIONS; CELLULAR MORPHOLOGY; FOOD STRUCTURES; GLYCAEMIC IMPACT; IN-VITRO; STARCH STRUCTURE; WHOLEGRAIN;

BAKERY PRODUCTS; SLUDGE DIGESTION; STARCH;

CARBOHYDRATES;

CARBOHYDRATE; INACCESSIBLE DIGESTIBLE STARCH; SLOWLY DIGESTED STARCH; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CELL STRUCTURE; CEREAL; DIGESTION; FOOD PRESERVATION; FOOD PROCESSING; GLYCEMIC CONTROL; IN VITRO STUDY; NUTRITIONAL REQUIREMENT; OAT; PASTA;

CARBOHYDRATE METABOLISM; CARBOHYDRATES; CEREALS; DIGESTION; HUMANS; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE;

AVENA;

EID: 84865799987     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.083     Document Type: Article

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