Resistant Starch Production and Glucose Release from Pre-Prepared Chilled Food: The SPUD Project

Autor: Robertson, TM, Brown, JE, Fielding, BA, Hovorka, R, Robertson, MD

With an increasing prevalence of diabetes worldwide, effective dietary strategies for blood glucose control are crucial. As carbohydrates make up approximately 50% of the diet, it is neither practical nor advisable to avoid them altogether. Most of t

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The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California.

Autor: Stoffel ES; Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA., Robertson TM; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA., Catania AA; Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina., Casassa LF; Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.

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Resistant Starch Production and Glucose Release from Pre-Prepared Chilled Food: The SPUD Project.

Autor: Robertson TM; University of Surrey Guildford UK., Brown JE; University of Surrey Guildford UK., Fielding BA; University of Surrey Guildford UK., Hovorka R; University of Cambridge Cambridge UK., Robertson MD; University of Surrey Guildford UK.

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Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato.

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