A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
(2011) In Food & Nutrition Research 55.- Abstract
- Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2169307
- author
- Hallström, Elinor LU ; Sestili, Francesco ; Lafiandra, Domenico ; Björck, Inger LU and Östman, Elin LU
- organization
- publishing date
- 2011
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food & Nutrition Research
- volume
- 55
- article number
- 7074
- publisher
- Co-Action Publishing
- external identifiers
-
- wos:000208683700014
- pmid:21876685
- scopus:84862145979
- pmid:21876685
- ISSN
- 1654-661X
- DOI
- 10.3402/fnr.v55i0.7074
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 9d0e3e42-92c9-4139-84ee-7d3ac58fd7d1 (old id 2169307)
- date added to LUP
- 2016-04-01 13:15:59
- date last changed
- 2023-11-27 03:12:39
@article{9d0e3e42-92c9-4139-84ee-7d3ac58fd7d1, abstract = {{Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.}}, author = {{Hallström, Elinor and Sestili, Francesco and Lafiandra, Domenico and Björck, Inger and Östman, Elin}}, issn = {{1654-661X}}, language = {{eng}}, publisher = {{Co-Action Publishing}}, series = {{Food & Nutrition Research}}, title = {{A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.}}, url = {{http://dx.doi.org/10.3402/fnr.v55i0.7074}}, doi = {{10.3402/fnr.v55i0.7074}}, volume = {{55}}, year = {{2011}}, }