Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

Starch/Staerke

Volumn 66, Issue 11-12, 2014, Pages 1096-1102

  Foschia, Martina ^a   Peressini, Donatella ^a   Sensidoni, Alessandro ^a   Brennan, Margaret Anne ^b   Brennan, Charles Stephen ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Dietary fiber; Glycemic index; Pasta quality; Pea flour; Starch digestibility

Indexed keywords

MASTICATION; NUTRITION;

AREA UNDER THE CURVES; DIETARY FIBERS; GLYCEMIC INDEX; PEA FLOUR; PRODUCT COMPOSITION; SAMPLE PREPARATION; STARCH DEGRADATION; STARCH DIGESTIBILITIES;

STARCH;

PISUM SATIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84936022490     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300156     Document Type: Article

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