Impact of food processing on rye product properties and their in vitro digestion
Impact of food processing on rye product properties and their in vitro digestion
About this item
Full title
Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
Purpose
Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood.
Methods
Five differently processed rye products (sourdough-fermented bread,...
Alternative Titles
Full title
Impact of food processing on rye product properties and their in vitro digestion
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_swepub_primary_oai_slubar_slu_se_85346
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_swepub_primary_oai_slubar_slu_se_85346
Other Identifiers
ISSN
1436-6207,1436-6215
E-ISSN
1436-6215
DOI
10.1007/s00394-017-1450-y
