Impact of wheat fractions differing by their dietary fibre content and incorporated in several cereal foods on their glycaemic and insulinaemic responses

Alexandra Meynier; Martine Champ; P Chauveau; Cecile Barron; Luc Saulnier; Sophie Vinoy

$Impact of wheat fractions differing by their dietary fibre content and incorporated in several cereal foods on their glycaemic and insulinaemic responses$

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Impact of wheat fractions differing by their dietary fibre content and incorporated in several cereal foods on their glycaemic and insulinaemic responses

Alexandra Meynier, Martine Champ, P Chauveau, Cecile Barron, Luc Saulnier et Sophie Vinoy

6. International Dietary Fibre Conference (DF15) (Paris, France, 01/06/2015–03/06/2015)

2015

Résumé

glycemic index number

dough

bread

biscuit

index glycémique

index insulinemique

aliment enrichi

produit à base de céréale

pâte alimentaire

pain

Impact of wheat fractions differing by their dietary fibre content and incorporated in several cereal foods on their glycaemic and insulinaemic responses. 6. International Dietary Fibre Conference (DF15)

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Titre: Impact of wheat fractions differing by their dietary fibre content and incorporated in several cereal foods on their glycaemic and insulinaemic responses
Créateurs - sans rôle: Alexandra Meynier - R&D
Martine Champ - PhysioPathologie des Adaptations Nutritionnelles
P Chauveau - BioFortis
Cecile Barron - Université de Montpellier, Ingénierie des Agropolymères et Technologies Emergentes - IATE
Luc Saulnier - Biopolymères Interactions Assemblages
Sophie Vinoy - R&D
Colloque: 6. International Dietary Fibre Conference (DF15) (Paris, France, 01/06/2015–03/06/2015)
Identifiants: 99138088009311
Unité académique: Ingénierie des Agropolymères et Technologies Emergentes - IATE
Langue: English
Type de ressource: Conference poster
Champs locaux: hal-01602056