Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects-Reference-Cited by-同舟云学术

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Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

Published:2016 Issue:7 Volume:7 Page:3295-3303
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Stamataki Nikoleta S.¹²³⁴⁵,Nikolidaki Eirini K.¹²³⁴⁵,Yanni Amalia E.¹²³⁴⁵,Stoupaki Maria⁶⁷⁸⁹⁴,Konstantopoulos Panagiotis¹⁰⁸⁹⁴⁵,Tsigkas Alexandros-Pantelis¹²³⁴⁵,Perrea Despoina¹⁰⁸⁹⁴⁵,Tentolouris Nikolaos⁶⁷⁸⁹⁴,Karathanos Vaios T.¹²³⁴⁵

Affiliation:

1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods

2. Department of Nutrition and Dietetics

3. Harokopio University of Athens

4. Athens

5. Greece

6. 1st Department of Propaedeutic and Internal Medicine

7. Laiko General Hospital

8. School of Medicine

9. National and Kapodistrian University of Athens

10. Laboratory of Experimental Surgery and Surgery Research

Abstract

A low GI snack with satiety promoting effects.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00559D

Reference51 articles.

1. Healthy snacking recommendations: One size does not fit all

2. Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

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

4. Prolongation of Satiety After Low Versus Moderately High Glycemic Index Meals in Obese Adolescents

5. Nutritional advantages of oats and opportunities for its processing as value added foods - a review

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1. Effects of Wheat Biscuits Enriched with Plant Proteins Incorporated into an Energy-Restricted Dietary Plan on Postprandial Metabolic Responses of Women with Overweight/Obesity;Nutrients;2024-04-20

2. High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects;Food Production, Processing and Nutrition;2024-03-02

3. Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies;Foods;2023-12-12

4. Snack quality and snack timing are associated with cardiometabolic blood markers: the ZOE PREDICT study;European Journal of Nutrition;2023-09-15

5. Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials;Nutrients;2023-05-19

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