Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses.

Choy, J Y M; Goh, A T; Chatonidi, G; Ponnalagu, S; Wee, S M M; Stieger, M; Forde, C G

Choy, J Y M; Goh, A T; Chatonidi, G; Ponnalagu, S; Wee, S M M; Stieger, M; Forde, C G.

Afiliação

Choy JYM; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.
Goh AT; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.
Chatonidi G; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.
Ponnalagu S; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.
Wee SMM; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.
Stieger M; Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands.
Forde CG; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (ASTAR), Singapore.

Curr Res Food Sci ; 4: 891-899, 2021.

Article em En | MEDLINE | ID: mdl-34917949

Palavras-chave

Bolus particle size; Bolus surface area; Food texture; Glycemic response; OPB, Oral processing behaviours; Oral processing behaviour; PPG, Postprandial glycaemic response; SIR, Saliva incorporation rate; Salivary αamylase; TPA, Texture profile analysis; VAS, Visual analogue scale; iAUC, incremental Area under the curve

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Clinical_trials / Prognostic_studies Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Singapura

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