Display options
Cite
Nordlund E, Katina K, Mykkänen H, et al. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses. Foods. 2016;5(2)doi: 10.3390/foods5020024.
Nordlund, E., Katina, K., Mykkänen, H., & Poutanen, K. (2016). Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses. Foods (Basel, Switzerland), 5(2), . https://doi.org/10.3390/foods5020024
Nordlund, Emilia, et al. "Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses." Foods (Basel, Switzerland) vol. 5,2 (2016). doi: https://doi.org/10.3390/foods5020024
Nordlund E, Katina K, Mykkänen H, Poutanen K. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses. Foods. 2016 Mar 25;5(2). doi: 10.3390/foods5020024. PMID: 28231119; PMCID: PMC5302334.
Copy Download .nbib Format: NLM
Share it on

Foods. 2016 Mar 25;5(2). doi: 10.3390/foods5020024.

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses.

Foods (Basel, Switzerland)

Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen

Affiliations

  1. VTT Technical Research Centre of Finland Ltd, 02150 Espoo, Finland. [email protected].
  2. Department of Food and Environmental sciences, University of Helsinki, 00014 Helsinki, Finland. [email protected].
  3. Department of Clinical Nutrition, Food and Health Research Centre, School of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland. [email protected].
  4. VTT Technical Research Centre of Finland Ltd, 02150 Espoo, Finland. [email protected].
  5. Department of Clinical Nutrition, Food and Health Research Centre, School of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland. [email protected].

PMID: 28231119 PMCID: PMC5302334 DOI: 10.3390/foods5020024

Abstract

Disintegration of rye and wheat breads during

Keywords: bread; glucose response; in vitro digestion; insulin response; particle size; rye; sourdough; wheat

References

  1. Am J Clin Nutr. 1985 Dec;42(6):1192-6 - PubMed
  2. J Agric Food Chem. 2011 Nov 23;59(22):12139-48 - PubMed
  3. Br J Nutr. 2007 Dec;98(6):1196-205 - PubMed
  4. J Biotechnol. 1997 Sep 16;57(1-3):191-204 - PubMed
  5. J Agric Food Chem. 1983 May-Jun;31(3):476-82 - PubMed
  6. Eur J Clin Nutr. 1992 Oct;46 Suppl 2:S33-50 - PubMed
  7. Nutr J. 2009 Sep 25;8:42 - PubMed
  8. J Food Sci. 2008 Jun;73(5):R67-80 - PubMed
  9. PLoS One. 2015 Jun 22;10(6):e0131377 - PubMed
  10. Eur J Clin Nutr. 1992 Sep;46(9):649-60 - PubMed
  11. J Agric Food Chem. 2008 Nov 26;56(22):10721-6 - PubMed
  12. Food Microbiol. 2007 Apr;24(2):175-86 - PubMed
  13. Am J Clin Nutr. 2012 Nov;96(5):1017-24 - PubMed
  14. Am J Clin Nutr. 2014 Jul;100(1):218-32 - PubMed
  15. Food Funct. 2015 Oct;6(10):3236-48 - PubMed
  16. Am J Clin Nutr. 2014 Jul;100(1):1-3 - PubMed
  17. Nutr Metab Cardiovasc Dis. 2008 May;18(4):283-90 - PubMed
  18. Am J Clin Nutr. 2003 Nov;78(5):957-64 - PubMed
  19. Br J Nutr. 2006 Nov;96(5):877-82 - PubMed
  20. Am J Clin Nutr. 1996 Dec;64(6):886-93 - PubMed
  21. Food Microbiol. 2009 Oct;26(7):693-9 - PubMed
  22. Am J Clin Nutr. 2002 Jul;76(1):5-56 - PubMed
  23. Eur J Clin Nutr. 1999 Apr;53(4):262-7 - PubMed

Publication Types