The effect of consumption of inulin-enriched Turron upon blood serum lipids over a 5-week period
- Author
- GARCIA-GARCIA, Elena1 ; NARBONA, Elena1 2 ; CARBONELL-BARRACHINA, Angel A2 ; SANCHEZ-SORIANO, Joaquin3 ; ROCHE, Enrique1
[1] Department of Applied Biology-Nutrition, Miguel Hernandez University, Elche, Alicante, Spain
[2] Department of Agro-Food Technology, Food Quality and Safety Group, Miguel Hernandez University, Elche, Alicante, Spain
[3] Operative Research Center, Miguel Hernandez University, Elche, Alicante, Spain - Source
International journal of food science & technology. 2013, Vol 48, Num 2, pp 405-411, 7 p ; ref : 1/2 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Confections glycosylated haemoglobin lipid profile nougat
- Keyword (fr)
- Inuline Lipide Nougat Profil Sang Sérum Polyoside Produit confiserie Prébiotique
- Keyword (en)
- Inulin Lipids Nougat Profile Blood Serum Polysaccharide Confectionery product Prebiotic
- Keyword (es)
- Inulina Lípido Turrón Perfil Sangre Suero Poliósido Producto confitería Prebiótic
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26797405
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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DOI
10.1111/j.1365-2621.2012.03202.x 
https://dx.doi.org/10.1111/j.1365-2621.2012.03202.x
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