SCOPUS 정보 검색 플랫폼

Volumn 7, Issue 5, 2016, Pages 2338-2346

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods

(1) Fardet, Anthony a

a INRA and University of Auvergne (France)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GLUCOSE; NUTRITION;

BLOOD GLUCOSE LEVEL; MINIMALLY PROCESSED FOODS; NUTRITIONAL COMPOSITIONS; PROCESSING CONDITION; QUANTITATIVE DATA; READY-TO-EAT FOODS; SPEARMAN'S RANK CORRELATION COEFFICIENTS; STRONG CORRELATION;

PROCESSED FOODS;

CARBOHYDRATE; FOOD INGREDIENT;

DIET; EATING; FAST FOOD; FOOD; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; NUTRITIONAL VALUE; SATIETY;

BLOOD GLUCOSE; CARBOHYDRATES; DIET; EATING; FAST FOODS; FOOD; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FOOD INGREDIENTS; GLYCEMIC INDEX; NUTRITIVE VALUE; SATIATION;

EID: 84971249149 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo00107f Document Type: Article

Times cited : (225)

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