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)
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Maud Langton
Swedish University of Agricultural Sciences (SLU)
European Journal of Nutrition
1436-6207 (ISSN) 1436-6215 (eISSN)
Vol. 57 4 1651-1666Subject Categories
Biological Sciences
Agricultural Biotechnology
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1007/s00394-017-1450-y