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Volumn 6, Issue 8, 2015, Pages 2561-2567

Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin

(5) Morris, C a Lynn, A a Neveux, C a Hall, A C a Morris, G A b

a SHEFFIELD HALLAM UNIVERSITY (United Kingdom)

b UNIVERSITY OF HUDDERSFIELD (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BREADMAKING; FOOD ADDITIVES; HYDROGEN ECONOMY; POLYSACCHARIDES; SIZE EXCLUSION CHROMATOGRAPHY;

BODY WEIGHT; DEGREE OF POLYMERISATION; ENERGY INTAKE; FEEDING STUDIES; FRUCTO-OLIGOSACCHARIDES; PURE COMPOUNDS; STATISTICAL SIGNIFICANCE; WEIGHT MANAGEMENT;

BAKERIES;

FOOD ADDITIVE; FRUCTAN; GHRELIN; HYDROGEN; INULIN; PEPTIDE YY;

ADULT; ANALYSIS; BLOOD; BREAD; BREATH ANALYSIS; CALORIC INTAKE; CHEMISTRY; CONTROLLED STUDY; COOKING; CROSSOVER PROCEDURE; FEMALE; HUMAN; MALE; METABOLISM; MIDDLE AGED; POLYMERIZATION; RANDOMIZED CONTROLLED TRIAL; SATIETY; YOUNG ADULT;

ADULT; BREAD; BREATH TESTS; COOKING; CROSS-OVER STUDIES; ENERGY INTAKE; FEMALE; FOOD ADDITIVES; FRUCTANS; GHRELIN; HUMANS; HYDROGEN; INULIN; MALE; MIDDLE AGED; PEPTIDE YY; POLYMERIZATION; SATIATION; YOUNG ADULT;

EID: 84938767131 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00477b Document Type: Article

Times cited : (9)

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