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Volumn 6, Issue 9, 2015, Pages 2996-3005

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature

(7) Greffeuille, Valérie a Marsset Baglieri, Agnès b Molinari, Nicolas c,d,e Cassan, Denis a Sutra, Thibault c Avignon, Antoine c,d,e Micard, Valérie a

a MONTPELLIER SUPAGRO (France)

b INRA Institut National de la Recherche Agronomique (France)

c MONTPELLIER UNIVERSITY HOSPITAL (France)

d INSERM (France)

e UNIV MONTPELLIER (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; DRYING; NUTRITION; PROTEINS; TEMPERATURE;

ENERGY INTAKE; ESSENTIAL AMINO ACIDS; HEALTHY VOLUNTEERS; HIGH TEMPERATURE; HIGH TEMPERATURE DRYING; LOW TEMPERATURES; PROTEIN NETWORK; RHEOLOGICAL PROPERTY;

INSULIN;

FOOD ADDITIVE; GLUCOSE BLOOD LEVEL; INSULIN;

ADULT; ANALYSIS; CHEMISTRY; CONTROLLED STUDY; DIGESTION; FEMALE; FLOUR; FOOD HANDLING; GLUCOSE BLOOD LEVEL; HEAT; HUMAN; MALE; METABOLISM; RANDOMIZED CONTROLLED TRIAL; SATIETY; TEMPERATURE; VICIA FABA; WHEAT; YOUNG ADULT;

ADULT; BLOOD GLUCOSE; DIGESTION; FEMALE; FLOUR; FOOD ADDITIVES; FOOD HANDLING; HOT TEMPERATURE; HUMANS; INSULIN; MALE; SATIATION; TEMPERATURE; TRITICUM; VICIA FABA; YOUNG ADULT;

EID: 84940877667 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00382b Document Type: Article

Times cited : (38)

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