Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

Author:

Leeman M,Östman E,Björck I

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference43 articles.

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2. Berry CS (1986): Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. J. Cereal Sci. 4, 301–314.

3. Björck I, Liljeberg H & Östman E (2000): Low glycaemic-index foods. Br. J. Nutr. 83, S149–S155.

4. Björck IM & Siljeström MA (1992): In-vivo and in-vitro digestibility of starch in autoclaved pea and potato products. J. Sci. Food Agric. 58, 541–553.

5. Brighenti F, Castellani G, Benini L, Casiraghi MC, Leopardi E, Crovetti R & Testolin G (1995): Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects. Eur. J. Clin. Nutr. 49, 242–247.

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