Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

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第一作者： Martina,Foschia

第一单位： Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.

作者： Martina,Foschia ^[1] ; Donatella,Peressini ^[2] ; Alessandro,Sensidoni ^[1] ; Margaret Anne,Brennan ^[3] ; Charles Stephen,Brennan ^[4]

作者单位： Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. ^[1] Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: donatella.peressini@uniud.it. ^[2] Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand. ^[3] Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand. Electronic address: Charles.Brennan@lincoln.ac.nz. ^[4]

关键词 Dietary fibres interactions In vitro digestion Pasta

主题词膳食纤维(Dietary Fiber);消化(Digestion);面粉(Flour);血糖指数(Glycemic Index);菊糖(Inulin);淀粉(Starch);小麦属(Triticum)

DOI 10.1016/j.foodchem.2014.09.062

PMID 25442550

发布时间 2018-12-02

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