Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men
- Author
- EL KHOURY, D1 ; GOFF, H. D2 ; BERENGUT, S1 ; KUBANT, R1 ; ANDERSON, G. H1
[1] Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
[2] Department of Food Science, University of Guelph, Guelph, Ontario, Canada - Source
European journal of clinical nutrition. 2014, Vol 68, Num 5, pp 613-618, 6 p ; ref : 48 ref
- ISSN
- 0954-3007
- Scientific domain
- Nutrition, obesity, metabolic disorders
- Publisher
- Nature Publishing Group, Basingstoke
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Addition Adulte Alginate Appétit Chocolat Consommation alimentaire Glycémie Hydrogel Insuline Lait Maladie métabolique Sodium Homme Hormone pancréatique
- Keyword (en)
- Addition Adult Alginates Appetite Chocolate Food intake Glycemia Hydrogel Insulin Milk Metabolic diseases Sodium Human Pancreatic hormone
- Keyword (es)
- Adicción Adulto Alginato Apetito Chocolate Consumo alimenticio Glucemia Hidrogel Insulina Leche Metabolismo patología Sodio Hombre Hormona pancreática
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Discipline
- Metabolic diseases Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28409194
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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