Food Amylose Content Affects Postprandial Glucose and Insulin Responses-Reference-Cited by-同舟云学术

Food Amylose Content Affects Postprandial Glucose and Insulin Responses

Published:2005-11 Issue:6 Volume:82 Page:654-659
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Behall Kay M.¹²,Scholfield Daniel J.¹

Affiliation:

1. Diet and Human Performance Laboratory Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD.

2. Corresponding author. Phone: 301-504-8682. Fax: 301-504-9098. E-mail: behallk@ba.ars.usda.gov

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. The Effect of Particle Size of Whole-Grain Flour on Plasma Glucose, Insulin, Glucagon and Thyroid-Stimulating Hormone in Humans

2. Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects

3. Resistant starch as energy.

4. Effect of starch structure on glucose and insulin responses in adults

5. Plasma glucose and insulin reduction after consumption of breads varying in amylose content

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