Phenolic content of honey reduces in vitro starch digestibility
The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A ne...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0005_phenolic-content-of-honey-reduces-in-vitro-starch-digestibility.php |