Impact of food processing on rye product properties and their in vitro digestion

European Journal of Nutrition

Volumn 57, Issue 4, 2018, Pages 1651-1666

  Johansson, Daniel P ^a   Gutiérrez, José L Vázquez ^a   Landberg, Rikard ^a,b,c   Alminger, Marie ^c   Langton, Maud ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b KAROLINSKA INSTITUTE   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Dietary fibre; Gastric digestion; Glucose release; In vitro digestion; Microstructure; Rye

Indexed keywords

GLUCOSE; INSULIN; STARCH;

ARTICLE; BREAD; BRIGHT FIELD MICROSCOPY; CHEMICAL ANALYSIS; COMPARATIVE STUDY; CONFOCAL LASER SCANNING MICROSCOPY; DIETARY FIBER; DIGESTION; DOUGH; DRY WEIGHT; FOOD PROCESSING; FREEZE DRYING; IN VITRO STUDY; INSULIN RESPONSE; MASTICATION; MOLECULAR WEIGHT; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; PARTICLE SIZE; RYE; SIZE EXCLUSION CHROMATOGRAPHY; STOMACH EMPTYING; STOMACH JUICE; STOMACH PH; UNFERMENTED WHOLE GRAIN RYE CRISPBREAD; WATER CONTENT; WHEAT BREAD; WHEAT FLOUR; YEAST FERMENTED WHOLE GRAIN RYE CRISPBREAD; FOOD HANDLING; GLUCOSE BLOOD LEVEL; METABOLISM; PHYSIOLOGY; POSTPRANDIAL STATE; SECALE; WHEAT;

BLOOD GLUCOSE; BREAD; DIETARY FIBER; DIGESTION; FOOD HANDLING; POSTPRANDIAL PERIOD; SECALE; STARCH; TRITICUM;

EID: 85017511315     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-017-1450-y     Document Type: Article

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