Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch
- Author
- QUELEZ, J1 ; BULLO, M2 ; SALAS SALVADO, J2
[1] Dept. de Tecnologia, Europastry, S.A., Ctra. Sarral a Barberà s/n, 43424-Sarral, Spain
[2] Human Nutrition Unit, Facultat de Medicina i Ciencies de la Salut, Univ. Rovira i Virgili., 43201-Reus, Spain - Source
Journal of food science. 2007, Vol 72, Num 6 ; S407-S411 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- glycemie response high amylose insulinemic response low calorie maltitol muffin satiety
- Keyword (fr)
- Amidon maïs Amylose Maltitol Postprandial Polyoside
- Keyword (en)
- Corn starch Amylose Maltitol Postprandial Polysaccharide
- Keyword (es)
- Almidón maíz Amilosa Maltitol Postprandial Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18994309
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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