Evaluation of acute metabolic and satiety effects of whole grain rye products
Research Project, 2013 – 2014

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Participants

Marie Alminger (contact)

Chalmers, Life Sciences, Food and Nutrition Science

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Collaborations

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden

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Funding

Barilla

Funding Chalmers participation during 2013–2014

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Publications

2018

Impact of food processing on rye product properties and their in vitro digestion

Journal article

2018

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Journal article

More information

Latest update

2015-09-04

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Evaluation of acute metabolic and satiety effects of whole grain rye products Research Project, 2013 – 2014