Nutritional Properties of Starch in Buckwheat Products: Studies in Vitro and in Vivo

The nutritional characteristics of buckwheat starch were studied to identify the possibility for reduced postmeal metabolic responses to various buckwheat products. The in vitro rate of starch hydrolysis and resistant starch (RS) formation in boiled buckwheat groats and in a series of breads, baked...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-01, Vol.49 (1), p.490-496
Hauptverfasser:	Skrabanja, Vida, Liljeberg Elmståhl, Helena G. M, Kreft, Ivan, Björck, Inger M. E
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Biological and medical sciences Blood Glucose - metabolism Bread - analysis Cereal and baking product industries Diabetes. Impaired glucose tolerance Dietary Carbohydrates - administration & dosage Endocrine pancreas. Apud cells (diseases) Endocrinopathies Fagopyrum - chemistry Female Flour Food Food industries Fundamental and applied biological sciences. Psychology General pharmacology Hot Temperature Humans Hydrolysis Insulin - blood Kinetics Male Management. Various non-drug treatments. Langerhans islet grafts Medical sciences Middle Aged Nutritional Physiological Phenomena Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Satiation Starch - chemistry
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