Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greates...

Full description

Bibliographic Details
Main Authors: Kailong Zhang, Rui Dong, Xinzhong Hu, Changzhong Ren, Yuwei Li
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
oats
functional food
glycemic index
β-glucans
processing
Online Access:https://www.mdpi.com/2304-8158/10/6/1304

Similar Items

Similar Items