High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects

Food and Function

Volumn 6, Issue 4, 2015, Pages 1352-1360

  Elizondo Montemayor, Leticia ^a,c   Hernández Brenes, Carmen ^b,c   Ramos Parra, Perla A ^b   Moreno Sánchez, Diana ^a   Nieblas, Bianca ^a   Rosas Pérez, Aratza M ^b   Lamadrid Zertuche, Ana C ^a  

^a ESCUELA DE MEDICINA Y CIENCIAS DE LA SALUD   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^c HOSPITAL ZAMBRANO HELLION   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; HYDRAULICS; HYDROSTATIC PRESSURE; NUTRITION; PHYSICOCHEMICAL PROPERTIES; SOLUBILITY; VISCOSITY;

GLUCOSE METABOLISM; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; NON-THERMAL PASTEURIZATION; PHYSICO-CHEMICAL CHARACTERIZATION; SOLUBILITY PROPERTIES; SWELLING CAPACITIES; TYPE 2 DIABETES MELLITUS;

FRUITS;

CARBOHYDRATE DIET; GLUCOSE BLOOD LEVEL; INSULIN;

ADMINISTRATION AND DOSAGE; ADULT; ANALYSIS; BLOOD; CARBOHYDRATE DIET; CHEMISTRY; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET RESTRICTION; DIETARY FIBER; FEMALE; FOOD HANDLING; FRUIT; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HYDROSTATIC PRESSURE; MALE; MANGIFERA; METABOLISM; MEXICO; MIDDLE AGED; NON INSULIN DEPENDENT DIABETES MELLITUS; NORMAL HUMAN; PHYSICAL CHEMISTRY; POSTPRANDIAL STATE; PROCEDURES; RANDOMIZED CONTROLLED TRIAL; YOUNG ADULT;

ADULT; BLOOD GLUCOSE; CROSS-OVER STUDIES; DIABETES MELLITUS, TYPE 2; DIETARY CARBOHYDRATES; DIETARY FIBER; FASTING; FEMALE; FOOD HANDLING; FRUIT; GLYCEMIC INDEX; HEALTHY VOLUNTEERS; HUMANS; HYDROSTATIC PRESSURE; INSULIN; MALE; MANGIFERA; MEXICO; MIDDLE AGED; PHYSICOCHEMICAL PHENOMENA; POSTPRANDIAL PERIOD; YOUNG ADULT;

EID: 84927625849     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo01005a     Document Type: Article

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