Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels-Reference-Cited by-同舟云学术

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Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels

Published:2022 Issue:6 Volume:28 Page:513-519
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Tanabe Kenichi¹,Watanabe Kumi²,Okuda Asuka³,Nakamura Sadako⁴,Oku Tsuneyuki⁴

Affiliation:

1. Faculty of Nutrition Sciences, Nakamura Gakuen University

2. Department of Food Science and Nutrition, Faculty of Human Life and Environmental Sciences, Nagoya Women's University

3. Graduate School of Human Life Sciences, Jumonji University

4. Institute of International Nutrition and Health, Jumonji University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/6/28_FSTR-D-22-00059/_pdf

Reference26 articles.

1. Ajithkumar, A., Andersson, R., and Åman, P. (2005). Content and molecular weight of extractable β-glucan in American and Swedish oat samples. J. Agric. Food Chem., 53, 1205-1209.

2. Andersson, A.A.M. and Börjesdotter, D. (2011). Effects of environment and variety on content and molecular weight of β-glucan in oats. J. Cereal Sci., 54, 122-128.

3. Aoe, S. (2015) Physiological function of β-glucan in barley. J. Integr. Stud. Diet Habits., 26, 3-6. (in Japanese).

4. Bai, Y., Zhou, X., Li, N., Zhao, J., Ye, H., Zhang, S., Yang, H., Pi, Y., Tao, S., Han, D., Zhang, S., and Wang, J. (2021). In vitro fermentation characteristics and fiber-degrading enzyme kinetics of cellulose, arabinoxylan, β-glucan and glucomannan by pig fecal microbiota. Microorganisms, 9, 1071.

5. Beer, M.U., Wood, P.J., Weisz, J., and Fillion, N. (1997). Effect of cooking and storage on the amount and molecular weight of (1→3)(1→4)-β-D-glucan extracted from oat products by an in vitro digestion system. Cereal Chem., 74, 705-709.

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