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 1651-1666

Evaluation of acute metabolic and satiety effects of whole grain rye products

Barilla, 2013-05-01 -- 2014-12-31.

Subject Categories

Food Science

Biological Sciences

Agricultural Biotechnology

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1007/s00394-017-1450-y

More information

Latest update

1/29/2024