首页> 美国卫生研究院文献>Nutrition Journal >Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

【2h】

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

机译：黑麦面包早餐对主观饥饿感和饱足感的影响：一项随机对照试验

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

摘要
著录项
相似文献
相关主题

摘要

BackgroundSeveral studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre composition and content.

机译：背景多项研究报告，不同来源的膳食纤维可促进饱腹感并抑制饥饿感。但是，基本上缺乏黑麦谷物纤维的结果。本研究的目的是调查摄取黑麦膳食纤维组成和含量不同的等热量黑麦面包早餐后8小时内的主观食欲。

著录项

期刊名称 Nutrition Journal
作者
Hanna Isaksson; Helena Fredriksson; Roger Andersson; Johan Olsson; Per Åman;
展开▼
作者单位

展开▼
年(卷),期 2009(8),-1
年度 2009
页码 39
总页数 8
原文格式 PDF
正文语种
中图分类营养学;
关键词
入库时间 2022-08-17 11:41:58

相似文献

外文文献
中文文献
专利

1. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial [J] . Hanna Isaksson, Helena Fredriksson, Roger Andersson, Nutrition Journal . 2009,第1期

机译：黑麦面包早餐对主观饥饿感和饱足感的影响：一项随机对照试验
2. Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content [J] . Tina Forsberg, Per ?man, Rikard Landberg Nutrition Journal . 2014,第1期

机译：早餐全麦黑麦脆皮面包对餐后食欲和能量摄入的影响：两条随机控制的小径，其中含有不同量的测试食物和早餐能量
3. Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast [J] . Hanna Isaksson, Birgitta Sundberg, Per ?man, Food & Nutrition Research . 2008,第1期

机译：与精制小麦面包早餐相比，全麦黑麦粥早餐提高了饱腹感
4. RYE AND RYE BREAD IN LITHUANIA: SITUATION AND PERSPECTIVES [C] . Grazina Juodeikiene, Loreta Basinskiene, Ausra Repeckiene, European Symposium on Enzymes in Grain Processing . 2003

机译：立陶宛的Rye和黑麦面包：情况和观点
5. The Creation and Testing of a Scale to Measure the Subjective Experiences of Hunger and Satiety. [D] . Karalus, Melinda B. 2011

机译：量表的创建和测试，用于衡量饥饿和饱腹感的主观体验。
6. Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial [O] . Daniel P Johansson, Isabella Lee, Ulf Risérus, -1

机译：作为标准早餐的一部分的未发酵和发酵全麦黑麦脆面包对食欲和餐后葡萄糖和胰岛素反应的影响：随机交叉试验
7. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial [O] . 2009

机译：黑麦面包早餐对主观饥饿感和饱足感的影响：一项随机对照试验

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

摘要

著录项

相似文献

相关主题

期刊订阅