Effect of high-amylose<i>starch branching enzyme II</i>wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response-Reference-Cited by-同舟云学术

Effect of high-amylosestarch branching enzyme IIwheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response

Published:2022 Issue:3 Volume:13 Page:1617-1627
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Corrado Marina¹^ORCID,Ahn-Jarvis Jennifer H.¹,Fahy Brendan²,Savva George M.¹,Edwards Cathrina H.¹^ORCID,Hazard Brittany A.¹²^ORCID

Affiliation:

1. Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK

2. Designing Future Wheat and Molecules from Nature, John Innes Centre, Norwich Research Park, UK

Abstract

Impact of white bread made fromsbeIIwheat flour on postprandial glycaemic response.

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03085J

Reference42 articles.

1. Relation of Impaired Fasting and Postload Glucose With Incident Type 2 Diabetes in a Dutch Population

2. Diabetes in the UK: 2019

3. Public Health England, National Diet and Nutrition Survey 2016/2017 to 2018/2019, 2020

4. Impact of postprandial glycaemia on health and prevention of disease

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