Impact of food processing on rye product properties and their in vitro digestion
Journal article, 2018

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

Swedish University of Agricultural Sciences (SLU)

Jose, L. Vasquez Gutierrez

Swedish University of Agricultural Sciences (SLU)

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Karolinska Institutet

Swedish University of Agricultural Sciences (SLU)

Other publications Research

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Other publications Research

Maud Langton

Swedish University of Agricultural Sciences (SLU)

European Journal of Nutrition

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

Vol. 57 4 1651-1666

Subject Categories

Biological Sciences

Agricultural Biotechnology

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1007/s00394-017-1450-y

Publication data connected to DOI

More information

Latest update

11/11/2019

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