A Randomized, Controlled Trial Evaluating Polydextrose as a Fiber in a Wet and Dry Matrix on Glycemic Control-Reference-Cited by-同舟云学术

A Randomized, Controlled Trial Evaluating Polydextrose as a Fiber in a Wet and Dry Matrix on Glycemic Control

Published:2017-09-11 Issue:10 Volume:82 Page:2471-2478
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Rahman Sajida¹^ORCID,Zhao Anqi¹,Xiao Di¹,Park Eunyoung¹,Edirisinghe Indika¹,Burton-Freeman Britt M.¹

Affiliation:

1. Clinical Nutrition Research Center, Inst. for Food Safety and Health; Illinois Inst. of Technology; IL 10 W, 35th St Chicago IL 60616 U.S.A

Funder

FDA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13855/fullpdf

Reference41 articles.

1. POLYDEXTROSE - A NEW FOOD INGREDIENT : TECHNICAL ASPECTS

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3. Health benefits of dietary fiber;Anderson;Nutr Rev,2009

4. Snacks containing whey protein and polydextrose induce a sustained reduction in daily energy intake over 2 wk under free-living conditions;Astbury;Am J Clin Nutr,2014

5. Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males;Au;J Am Coll Nutr,2013

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