Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response

British Journal of Nutrition

Volumn 115, Issue 12, 2016, Pages 2122-2129

  Lau, Evelyn ^a,b   Zhou, Weibiao ^c   Henry, Christiani Jeyakumar ^a,b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b AGENCY FOR SCIENCE   (Singapore)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Amylose lipid complex; Breads; Dietary fats; Glycaemic response

Indexed keywords

AMYLOSE; COCONUT OIL; GLUCOSE; GRAPESEED OIL; LIPID; OLIVE OIL; UNCLASSIFIED DRUG; VEGETABLE OIL; BUTTER; FAT INTAKE; FATTY ACID; GLUCOSE BLOOD LEVEL; INSULIN;

ADULT; ARTICLE; B LYMPHOCYTE; BREAD; COMPLEX FORMATION; CONTROLLED STUDY; ENDOCRINE FUNCTION; FAT TYPE; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; GLYCEMIC RESPONSE; HUMAN; HUMAN EXPERIMENT; INSULIN RESPONSE; LYMPHOCYTE FUNCTION; MACRONUTRIENT; MALE; NORMAL HUMAN; PREDICTION; AREA UNDER THE CURVE; BLOOD; BUTTER; CHEMISTRY; COCONUT; FAT INTAKE; FOOD HANDLING; GLYCEMIC INDEX; METABOLISM; OLIVE TREE; PANCREAS ISLET BETA CELL; PHARMACOLOGY; PROCEDURES; RANDOMIZED CONTROLLED TRIAL; SINGLE BLIND PROCEDURE; VITIS;

ADULT; AMYLOSE; AREA UNDER CURVE; BLOOD GLUCOSE; BREAD; BUTTER; COCOS; DIETARY FATS; FATTY ACIDS; FOOD HANDLING; GLYCEMIC INDEX; HUMANS; INSULIN; INSULIN-SECRETING CELLS; MALE; OLEA; OLIVE OIL; PLANT OILS; SINGLE-BLIND METHOD; VITIS;

EID: 84964194572     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114516001458     Document Type: Article

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