Impact of food processing on the in vitro and in vivo glycemic response to citrus fiber-enriched dough products

Keyphrases

• Food Processing 100%
• Dough 100%
• Glucose Release 100%
• Citrus Fiber 100%
• In Vivo Glycemic Response 100%
• Glycemia 66%
• Processing Methods 66%
• Novel Combinations 33%
• Extrusion 33%
• Hyperglycemia 33%
• Type 2 Diabetes Mellitus (T2DM) 33%
• Development Approach 33%
• Product Structure 33%
• Dietary Fiber 33%
• Fibre Enrichment 33%
• Glucose Concentration 33%
• High Glucose 33%
• Enriched Products 33%
• Insulin Concentration 33%
• Product-specific 33%
• Postprandial Glucose 33%
• Fiber Composition 33%
• Hyperinsulinemia 33%
• Metabolic Risk Factors 33%
• Fiber-rich Foods 33%
• Soluble Dietary Fiber 33%
• Total Dietary Fiber 33%
• Extrusion Cooking 33%
• Starch Digestibility 33%
• Randomized Double-blind Crossover Study 33%
• Dietary Fibre Content 33%
• Composition Product 33%
• Insulinemia 33%
• Resistant Starch Content 33%
• Postprandial Insulin 33%

Food Science

• Glucose Blood Level 100%
• Glycemic Response 100%
• Dietary Fiber 50%
• Total Dietary Fibre 50%
• Extrusion Cooking 50%
• Insulin 50%
• Postprandial Glucose 50%
• Dietary Fibre Content 50%
• Resistant Starch Content 50%
• Starch Digestibility 50%