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Article
Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes
Objectives: To determine the extent to which β-glucan reduces the glycemic index (GI) of oat products and whether high levels of β-glucan impair palatability.
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Article
The physiological and nutritional importance of dietary fibre
Fibrous material is an integral part of the daily diet, and it exerts direct physiological effects throughout the gastrointestinal tract, in addition to affecting metabolic activities more indirectly. The inte...
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Chapter
Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components
Starchy foods are rarely eaten raw and must undergo a heat treatment in order to become palatable and highly bioavailable. During industrial food processing starchy foods are often subjected to further drying ...
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Chapter and Conference Paper
Sweetness in Product Development
Sweetness has long been a key to the improvement of food acceptability, but until the development of the sugar industry some six centuries ago, sources were limited to fruits, honey, maple and carob syrup. Bef...
