Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

Autor: SRV, Akila, Mishra, Suman, Hardacre, Allan, Matia-Merino, Lara, Goh, Kelvin, Warren, Frederick, Monro, John

Publikováno v: In Food Structure July 2019 21

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.

Autor: SRV, Akila, Mishra, Suman, Hardacre, Allan, Matia-Merino, Lara, Goh, Kelvin, Warren, Frederick J., Monro, John Alexander

Publikováno v: British Journal of Nutrition; 5/28/2022, Vol. 127 Issue 10, p1497-1505, 9p

Unknown impacts of plant-based meat alternatives on long-term health.

Autor: Toh DWK; Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore., Srv A; Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore., Henry CJ; Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore. jeya_henry@sifbi.a-star.edu.sg.; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore. jeya_henry@sifbi.a-star.edu.sg.

Publikováno v: Nature food [Nat Food] 2022 Feb; Vol. 3 (2), pp. 90-91.