The big issue is food structure The more foods are ultra-processed, the less satiating and hypoglycemic they tend to be
2016
Fardet, Anthony
Scientific literature shows that food structure is a key parameter of food health potential. Ultra-processing destroys food structure through refining and fractionation, leading to hyperglycaemic and poorly satiating foods
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Другие темы
Food structure; Complex foods; Aliment santé pour l'homme; Glycaemic response; Structure de l'aliment
Язык
Английский
Тип
Journal Article; Journal Part
Источник
Teknoscienze Srl
2021-03-15
AGRIS AP
Поставщик данных
Эту запись предоставил Institut national de la recherche agronomique
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]