The technological challenges of reformulating with different dietary fibres-Reference-Cited by-同舟云学术

The technological challenges of reformulating with different dietary fibres

Published:2020-09 Issue:3 Volume:45 Page:328-331
ISSN:1471-9827
Container-title:Nutrition Bulletin
language:en
Short-container-title:Nutr Bull

Author:

Bingley C.¹^ORCID

Affiliation:

1. Reading Scientific Services Ltd (RSSL) Reading UK

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.12451

Reference11 articles.

1. Why food reformulation and innovation are key to a healthier and more sustainable diet

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3. Scientific Opinion on the substantiation of a health claim related to barley beta-glucans and lowering of blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006

4. Scientific Opinion on the substantiation of health claims related to beta‐glucans from oats and barley and maintenance of normal blood LDL‐cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post‐prandial glycaemic responses (ID 821, 824), and “digestive function” (ID 850) pursuant to Article 13(1) of Regulation (EC) No 1924/2006;EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA);EFSA Journal,2011

5. Scientific Opinion on the substantiation of a health claim related to “slowly digestible starch in starch‐containing foods” and “reduction of postprandial glycaemic responses” pursuant to Article 13(5) of Regulation (EC) No 1924/20061;EFSA;EFSA Journal,2011

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