Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.
Br J Nutr
; 115(12): 2122-9, 2016 06.
Article
em En
| MEDLINE
| ID: mdl-27102847
Palavras-chave
ALC amyloselipid complexes; Amyloselipid complex; BTR breads baked with butter; Breads; CI complexing index; COC breads baked with coconut oil; CTR control bread without any added fats; Dietary fats; GR glycaemic response; GRP breads baked with grapeseed oil; Glycaemic response; IAUCglucose incremental AUC of change in blood glucose concentrations over time; IAUCinsulin incremental AUC of change in plasma insulin concentrations over time; IGI insulinogenic index; IGR insulin:glucose ratio; IR insulinaemic response; OLV breads baked with olive oil
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Glicemia
/
Pão
/
Gorduras na Dieta
/
Índice Glicêmico
/
Ácidos Graxos
/
Manipulação de Alimentos
/
Amilose
Tipo de estudo:
Clinical_trials
/
Prognostic_studies
Limite:
Adult
/
Humans
/
Male
Idioma:
En
Revista:
Br J Nutr
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Singapura