| Original language | English |
|---|---|
| Title of host publication | Nutritional and Metabolic Bases of Cardiovascular Disease |
| Editors | Marioi Mancini, José M. Ordovas, Gabriele Riccardi, Paolo Rubba, Pasquale Strazzullo |
| Publisher | Blackwell Publishing |
| Chapter | 14 |
| Pages | 112-118 |
| ISBN (Electronic) | 978-1-444-31845-6 |
| ISBN (Print) | 978-1-405-18276-8 |
| DOIs | |
| Publication status | Published - 2011 |
| MoE publication type | A3 Part of a book or another research book |
Keywords
- Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods
- Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex
- Phenolic Compounds, Their Conversions, and Absorption
- phenolic compounds in cereals are present
- Arabinoxylo-oligosaccharides (AXOSs)
- rate and amount of SCFA production depends
- The rate of starch hydrolysis in the upper intestinal
- intake of whole-grain cereal foods reduces
Cite this
}
Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food. / Mykkänen, Hannu; Kolehmainen, Marjukka; Bondia-Pons, Isabel; Poutanen, Kaisa.
Nutritional and Metabolic Bases of Cardiovascular Disease. ed. / Marioi Mancini; José M. Ordovas; Gabriele Riccardi; Paolo Rubba; Pasquale Strazzullo. Blackwell Publishing, 2011. p. 112-118.Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review
TY - CHAP
T1 - Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food
AU - Mykkänen, Hannu
AU - Kolehmainen, Marjukka
AU - Bondia-Pons, Isabel
AU - Poutanen, Kaisa
PY - 2011
Y1 - 2011
KW - Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods
KW - Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex
KW - Phenolic Compounds, Their Conversions, and Absorption
KW - phenolic compounds in cereals are present
KW - Arabinoxylo-oligosaccharides (AXOSs)
KW - rate and amount of SCFA production depends
KW - The rate of starch hydrolysis in the upper intestinal
KW - intake of whole-grain cereal foods reduces
U2 - 10.1002/9781444318456.ch14
DO - 10.1002/9781444318456.ch14
M3 - Chapter or book article
SN - 978-1-405-18276-8
SP - 112
EP - 118
BT - Nutritional and Metabolic Bases of Cardiovascular Disease
A2 - Mancini, Marioi
A2 - Ordovas, José M.
A2 - Riccardi, Gabriele
A2 - Rubba, Paolo
A2 - Strazzullo, Pasquale
PB - Blackwell Publishing
ER -