Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients-Reference-Cited by-同舟云学术

Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients

Published:2015 Issue:2 Volume:62 Page:53-63
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:en
Short-container-title:J. Appl. Glycosci.

Author:

Nakamura Sumiko¹,Ohtsubo Ken’ichi¹

Affiliation:

1. Faculty of Agriculture, Niigata University

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jag/62/2/62_jag.JAG-2014_014/_pdf

Reference31 articles.

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3. 3) A.C. Nilsson, E.M. Ostman, Y. Granfeldt, and I.M. Bjorck: Effect of cereal test breakfast differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects 1, 2, 3. Am. J. Clin. Nutr., 87, 645-654 (2008).

4. 4) C.J. Henry, H.J. Lightowler, E.A. Tydeman, and R. Skeath: Use of low-glycaemic index bred to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects. Int. J. Food Nutr., 57, 273-278 (2006).

5. 5) C.Z. Yang, X.L. Shu, L.L. Zhang, X.Y. Wang, H.J. Zhao, C.X. Ma, and D.X. Wu: Starch properties of mutant rice high in resistant starch. J. Agric. Food Chem., 54, 523-528 (2006).

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