Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

<b> </b>During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of...

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Bibliographic Details
Main Authors: Gautier Cesbron-Lavau, Aurélie Goux, Fiona Atkinson, Alexandra Meynier, Sophie Vinoy
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Nutrients
Subjects:
food process
glycemic response
digestibility
starch
micro imaging
X-ray diffraction
Online Access:https://www.mdpi.com/2072-6643/13/2/381

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