BACKGROUND: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioaccessibility of starch has implications for postprandial glycemia. The structure and properties of plant foods have been identified as critical factors in influencing nutrient bioaccessibility; however, the physical and biochemical disassembly of cereal food during digestion has not been widely studied. OBJECTIVES: The aims of this study were to compare the effects of 2 porridge meals prepared from wheat endosperm with different degrees of starch bioaccessibility on postprandial metabolism (e.g., glycemia) and to gain insight into the structural and biochemical breakdown of the test meals during gastroileal transit. DESIGN: A randomized crossover...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
International audienceObjective: Technological processes may influence the release of glucose in sta...
textabstractStarchy food products differ in the rate of starch digestion, which can affect their met...
BACKGROUND: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Background: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Background: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Based on in vitro measurements, it is assumed that starch in wholemeal bread is rapidly digestible, ...
Carbohydrate foods differ considerably in their effects on postprandial glucose and insulin response...
Postprandial high glucose and insulin responses after starchy food consumption, associated with an i...
Background: Various botanical and structural characteristics of starchy food modify the postprandial...
Epidemiological studies have strongly supported the substitution of whole grains or whole grain food...
Objective: Evaluate the impotrtance of incomplete gelatinization, food structure and presence of vis...
Background: Starch is the most important source of energy in human diets. Part of the starch in the ...
Starchy food products differ in the rate of starch digestion, which can affect their metabolic impac...
BACKGROUND: Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
International audienceObjective: Technological processes may influence the release of glucose in sta...
textabstractStarchy food products differ in the rate of starch digestion, which can affect their met...
BACKGROUND: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Background: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Background: Cereal crops, particularly wheat, are a major dietary source of starch, and the bioacces...
Based on in vitro measurements, it is assumed that starch in wholemeal bread is rapidly digestible, ...
Carbohydrate foods differ considerably in their effects on postprandial glucose and insulin response...
Postprandial high glucose and insulin responses after starchy food consumption, associated with an i...
Background: Various botanical and structural characteristics of starchy food modify the postprandial...
Epidemiological studies have strongly supported the substitution of whole grains or whole grain food...
Objective: Evaluate the impotrtance of incomplete gelatinization, food structure and presence of vis...
Background: Starch is the most important source of energy in human diets. Part of the starch in the ...
Starchy food products differ in the rate of starch digestion, which can affect their metabolic impac...
BACKGROUND: Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
International audienceObjective: Technological processes may influence the release of glucose in sta...
textabstractStarchy food products differ in the rate of starch digestion, which can affect their met...