Impact of food processing on rye product properties and their in vitro digestion
Journal article, 2017

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.

Author

Daniel Johansson

Jose, L. Vasquez Gutierrez

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Maud Langton

European Journal of Nutrition

1436-6207 (ISSN) 1436-6215 (eISSN)

1-16

Subject Categories

Biological Sciences

Agricultural Biotechnology

Areas of Advance

Life Science Engineering

DOI

10.1007/s00394-017-1450-y

More information

Created

10/8/2017