DIETARY FIBER, RESISTANT STARCH AND IN-VITRO STARCH DIGESTIBILITY OF CEREAL MEALS - GLYCEMIC AND INSULINEMIC RESPONSES IN NIDDM PATIENTS

被引：0
|
作者：
LINTAS, C
CAPPELLONI, M
BONMASSAR, L
CLEMENTI, A
DELTOMA, E
CECCARELLI, G
机构：
[1] NATL INST NUTR,DEPT FOOD CHEM,I-00178 ROME,ITALY
[2] FORLANINI HOSP,NUTR & DIABET MANAGEMENT UNIT,ROME,ITALY
来源：
EUROPEAN JOURNAL OF CLINICAL NUTRITION | 1995年 / 49卷
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：S264 / S267
页数：4
相关论文
共 35 条
  • [21] Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran
    Jia, Mengyun
    Yu, Qiang
    Chen, Jiajun
    He, Zhicheng
    Chen, Yi
    Xie, Jianhua
    Nie, Shaoping
    Xie, Mingyong
    FOOD HYDROCOLLOIDS, 2020, 99
  • [22] In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber
    Liu, Tengnu
    Wang, Kang
    Xue, Wei
    Wang, Li
    Zhang, Congnan
    Zhang, Xinxia
    Chen, Zhengxing
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
  • [23] Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
    Chang, Ranran
    Lu, Hao
    Bian, Xiliang
    Tian, Yaoqi
    Jin, Zhengyu
    FOOD HYDROCOLLOIDS, 2021, 110
  • [24] Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
    David Torres, Jose
    Dueik, Veronica
    Carre, David
    Bouchon, Pedro
    MOLECULES, 2019, 24 (20):
  • [25] EXTRUSION COOKING OF A HIGH-FIBER CEREAL PRODUCT .1. EFFECTS ON DIGESTIBILITY AND ABSORPTION OF PROTEIN, FAT, STARCH, DIETARY FIBER AND PHYTATE IN THE SMALL-INTESTINE
    SANDBERG, AS
    ANDERSSON, H
    KIVISTO, B
    SANDSTROM, B
    BRITISH JOURNAL OF NUTRITION, 1986, 55 (02) : 245 - 254
  • [26] Glycemic and Insulinemic Responses of Healthy Humans to a Nutrition Bar with or without Added Fibersym® RW, a Cross-Linked Phosphorylated RS4-Type Resistant Wheat Starch
    Steele, Trevor J.
    Steele, Catherine C.
    Maningat, Clodualdo C.
    Seib, Paul A.
    Haub, Mark D.
    Rosenkranz, Sara K.
    INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 2022, 19 (21)
  • [27] Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics
    Bhatt, Shriya
    Gupta, Mahesh
    APPLIED FOOD RESEARCH, 2023, 3 (02):
  • [28] Apparent digestibility and glycemic responses to a debranched amylopectin-lipid complex and resistant starch incorporated into enteral formulas fed to dogs cannulated in the ileum.
    Patil, AR
    Murray, SM
    Fahey, GC
    Merchen, NR
    Wolf, BW
    Lai, C
    Garleb, KA
    FASEB JOURNAL, 1998, 12 (04): : A210 - A210
  • [29] Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility
    Sha, Xianying
    Gu, Zhonghua
    Zhang, Feiyang
    Jiang, Hongxin
    FOOD RESEARCH INTERNATIONAL, 2025, 201
  • [30] Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin
    Wolever, Thomas M. S.
    van Klinken, B. Jan-Willem
    Bordenave, Nicolas
    Kaczmarczyk, Melissa
    Jenkins, Alexandra L.
    Chu, YiFang
    Harkness, Laura
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 2016, 104 (04): : 995 - 1003
1234