Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure - Hoebler, C; Karinthi, A; Chiron, H; Champ, M; Barry, J-L (European journal of clinical nutrition, 1999)
Keywords: Adult; Amylose; Amylose - analysis; analysis; Bioavailability; Biological and medical sciences; Biological Availability; blood; blood glucose; Blood Glucose - metabolism; Bread; Bread - analysis; breads; Calorimetry, Differential Scanning; Chemical Phenomena; chemical structure; chemistry; Chemistry, Physical; Cooking; Corn; corn starch; Crystal structure; Crystallinity; Crystallization; Dietary fiber; Diffraction patterns; digestibility; digestion; Dough; Dry matter; Feeding. Feeding behavior; Female; Flour; Food; Fundamental and applied biological sciences. Psychology; Glucose; Humans; Hydrolysis; Insulin; Insulin - blood; Kinetics; Life Sciences; Male; Meals; Melt temperature; Metabolic response; Metabolism; Nutrition; Pasta; pharmacokinetics; Starch; Starch - chemistry; Starch - pharmacokinetics; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wheat; X-Ray Diffraction; France; Europe; Human; Pancreatic hormone; Starch; Postprandial; Quantity; Bioavailability; Insulin; Bread; Blood plasma; Amylose; Food intake; Adult; Hormonal investigation; Comparative study; Glycemia