In VitroFermentation Characteristics of Whole Grain Wheat Flakes and the Effect of Toasting on Prebiotic Potential-Reference-Cited by-同舟云学术

In VitroFermentation Characteristics of Whole Grain Wheat Flakes and the Effect of Toasting on Prebiotic Potential

Published:2012-01 Issue:1 Volume:15 Page:33-43
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Connolly Michael L.¹,Lovegrove Julie A.¹,Tuohy Kieran M.¹

Affiliation:

1. Department of Food and Nutritional Sciences and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2011.0006

Reference44 articles.

1. Whole grains protect against atherosclerotic cardiovascular disease

2. Whole grain food intake and cancer risk

3. Whole-grain and fiber intake and the incidence of type 2 diabetes

4. Dietary fiber and body weight

5. Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

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