Barley Bread Containing Lactic Acid Improves Glucose Tolerance at a Subsequent Meal in Healthy Men and Women-Reference-Cited by-同舟云学术

Barley Bread Containing Lactic Acid Improves Glucose Tolerance at a Subsequent Meal in Healthy Men and Women

Published:2002-06-01 Issue:6 Volume:132 Page:1173-1175
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Östman Elin M.¹,Liljeberg Elmståhl Helena G. M.¹,Björck Inger M. E.¹

Affiliation:

1. Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/132/6/1173/24020766/4w0602001173.pdf

Reference11 articles.

1. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans;Liljeberg;J. Nutr.,1995

2. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar;Liljeberg;Eur. J. Clin. Nutr.,1998

3. Slow release dietary carbohydrate improves second meal tolerance;Jenkins;Am. J. Clin. Nutr.,1982

4. Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects;Liljeberg;Am. J. Clin. Nutr.,1999

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