A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects-Reference-Cited by-同舟云学术

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A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects

Published:2015 Issue:2 Volume:6 Page:363-382
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fardet Anthony¹²³⁴⁵

Affiliation:

1. INRA

2. UMR 1019

3. UNH

4. CRNH Auvergne

5. F-63000 Clermont-Ferrand & Clermont Université

Abstract

A holistic approach to grain products will help preserve their food structure and nutrient density and thus their health potential.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00477A

Reference150 articles.

1. DEPLETION AND DISRUPTION OF DIETARY FIBRE

2. Swallowing food without chewing; a simple way to reduce postprandial glycaemia

3. Slow and fast dietary proteins differently modulate postprandial protein accretion

4. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract

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