A new look at dietary carbohydrate: chemistry, physiology and health

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The current view of dietary carbohydrates as simply providing us with energy is outdated. Because of their varied chemistry and physical form the rate and extent to which the different types are digested in and absorbed from the small intestine varie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b70376abd918cd282630d082f7c0873c
https://doi.org/10.1038/sj.ejcn.1600427

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Autor: Coll-Almela L; Laboratorios ECOSUR, Polígono Industrial Base 2000-San Martín, 30564 Lorquí, Murcia, Spain. Electronic address: direccion@laboratoriosecosur.es., Saura-López D; Department of Agrofood Technology, Miguel Hernández University, 03312 Orihuela, Alicante, Spain. Electronic address: dsaura@umh.es., Laencina-Sánchez J; Department of Food Science & Technology and Human Nutrition, University of Murcia, 30100 Murcia, Spain. Electronic address: laencina@um.es., Schols HA; Food Carbohydrate Biochemistry, Laboratory of Food Chemistry, Wageningen University, AXIS Building 118, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands. Electronic address: henk.schols@wur.nl., Voragen AG; Food Carbohydrate Biochemistry, Laboratory of Food Chemistry, Wageningen University, AXIS Building 118, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands. Electronic address: fons.voragen@wur.nl., Ros-García JM; Department of Food Science & Technology and Human Nutrition, University of Murcia, 30100 Murcia, Spain. Electronic address: jmros@um.es.

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