Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Sophie Chapron"'
Autor:
Ahmed Regina, Ian Zajac, Anthony R. Bird, Bradley Klingner, Pierre Georges Louis Berbezy, Damien P Belobrajdic, Sophie Chapron
Publikováno v:
The Journal of Nutrition. 149:1335-1345
BACKGROUND Conventional wheat-based foods contain high concentrations of readily digestible starch that commonly give these foods a high postprandial glycemic response and may contribute to the development of type 2 diabetes and cardiovascular diseas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a48c1e6d8a5bad300e3d8f6a25fccecf
https://doi.org/10.1093/jn/nxz067
https://doi.org/10.1093/jn/nxz067
Autor:
Frédéric J. Tessier, Sarah Librere, Jacques Thebault, Pascale Gadonna-Widehem, Agnès Piquet-Pissaloux, Antoine Chatillon, Céline Niquet-Léridon, Gérard Branlard, Julie Mardon, Sophie Chapron, Nathalie Robert, Cynthia Helou, Sylvain Jacquot
Publikováno v:
Food and Function
Food and Function, 2016, 7 (6), pp.2498-2507. ⟨10.1039/c5fo01341k⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (6), pp.2498-2507. ⟨10.1039/c5fo01341k⟩
Food and Function, 2016, 7 (6), pp.2498-2507. ⟨10.1039/c5fo01341k⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2016, 7 (6), pp.2498-2507. ⟨10.1039/c5fo01341k⟩
The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as N(ε)-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Assays were carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25795f3233d3d54885a90f6c92232fb2
https://hal.archives-ouvertes.fr/hal-01602847
https://hal.archives-ouvertes.fr/hal-01602847
