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Impact of food processing on rye product properties and their in vitro digestion

机译：食品加工对黑麦产品特性及其体外消化的影响

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PurposeRye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood.

机译：据报道，目的黑麦产品引起餐后胰岛素和葡萄糖反应，这可能对预防2型糖尿病有益。但是，尚未完全理解与处理技术有关的响应变化的潜在机制。

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期刊名称 Springer Open Choice
作者
Daniel P. Johansson; José L. Vázquez Gutiérrez; Rikard Landberg; Marie Alminger; Maud Langton;
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作者单位

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年(卷),期 -1(57),4
年度 -1
页码 1651–1666
总页数 16
原文格式 PDF
正文语种
中图分类外科学;
关键词
In vitro digestion Glucose release Microstructure Dietary fibre Gastric digestion Rye;

机译：体外消化;葡萄糖释放;微结构;膳食纤维;胃消化;黑麦;

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专利

1. Impact of food processing on rye product properties and their in vitro digestion [J] . Johansson Daniel P., Gutierrez Jose L. Vazquez, Landberg Rikard, European journal of nutrition . 2018,第4期

机译：食品加工对黑麦产品性质及其体外消化的影响
2. Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion [J] . Budryn Grazyna, Zaczynska Donata, Rachwal-Rosiak Danuta Food research international . 2016,第pta2期

机译：在加工和体外酶消化过程中，添加到不同食品中的生咖啡中游离和纳米胶囊化的羟基肉桂酸的变化
3. Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process [J] . Alberto Gonzalez-Bermudez Carlos, Castro Alejandra, Perez-Rea Daysi, Food research international . 2015,第DECa期

机译：婴儿食品中使用的不同增稠剂的理化性质及其与体外消化过程中矿物质供应的关系
4. TIME DOMAIN MEASUREMENTS AND HIGH RESOLUTION SPECTROSCOPY ARE POWERFUL NUCLEAR MAGNETIC RESONANCE APPROACHES SUITABLE TO EVALUATE THE IN VITRO DIGESTION OF PROTEIN-RICH FOOD PRODUCTS [C] . Luca Laghi, Elena Babini, Alessandra Bordoni International Conference on Applications of Magnetic Resonance in Food Science . 2013

机译：时域测量和高分辨率光谱是强大的核磁共振方法，适合评估富含蛋白质食品的体外消化
5. Composition, thermal properties, and processing of nonwaxy, high-amylose, and waxy barley for food products. [D] . Klamczynski, Artur Piotr. 1998

机译：食品用无蜡，高直链淀粉和蜡质大麦的组成，热性能和加工。
6. Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion [O] . Roland Wedekind, Pekka Keski-Rahkonen, Nivonirina Robinot, 2020

机译：体外消化后10种加工和非加工肉类产品的代谢特征
7. Impact of food processing on rye product properties and their in vitro digestion [O] . Johansson, Daniel, Vasquez Gutierrez, Jose, L., Landberg, Rikard, 2017

机译：食品加工对黑麦产品特性及其体外消化的影响

Impact of food processing on rye product properties and their in vitro digestion

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