At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread-Reference-Cited by-同舟云学术

At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread

Published:2019 Issue:3 Volume:10 Page:1529-1539
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rieder Anne¹²³⁴^ORCID,Knutsen Svein H.¹²³⁴,Sainz Fernandez Aida⁵⁶⁷,Ballance Simon¹²³⁴

Affiliation:

1. Nofima AS

2. Norwegian Institute of Food

3. Fisheries and Aquaculture Research

4. Norway

5. Leatherhead Research Ltd

6. Epsom

7. UK

Abstract

Breads with high beta-glucan contents reduce glycaemic responses. Dilution of nutrients, delayed gastric emptying or mucus-layer interaction are possible explanatory factors, but not bulk viscosity or in vitro starch digestibility.

Funder

Norges Forskningsråd

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02098A

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