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Items: 6

1.

Sucrose replacement in high ratio white layer cakes.

Miller RA, Dann OE, Oakley AR, Angermayer ME, Brackebusch KH.

J Sci Food Agric. 2017 Aug;97(10):3228-3232. doi: 10.1002/jsfa.8170. Epub 2017 Jan 26.

PMID:
27925212
2.

Independent and Combined Effects of Lactitol, Polydextrose, and Bacteroides thetaiotaomicron on Postprandial Metabolism and Body Weight in Rats Fed a High-Fat Diet.

Olli K, Saarinen MT, Forssten SD, Madetoja M, Herzig KH, Tiihonen K.

Front Nutr. 2016 Jun 8;3:15. doi: 10.3389/fnut.2016.00015. eCollection 2016.

3.

Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in Chinese.

Soong YY, Lim WX, Leow MK, Siow PC, Teh AL, Henry CJ.

Br J Nutr. 2016 Jun;115(12):2130-7. doi: 10.1017/S0007114516001689.

PMID:
27185412
5.

Polydextrose Enhances Calcium Absorption and Bone Retention in Ovariectomized Rats.

Weisstaub AR, Abdala V, Gonzales Chaves M, Mandalunis P, Zuleta Á, Zeni S.

Int J Food Sci. 2013;2013:450794. doi: 10.1155/2013/450794. Epub 2013 May 25.

6.

A review of the studies of the safety of polydextrose in food.

Burdock GA, Flamm WG.

Food Chem Toxicol. 1999 Feb-Mar;37(2-3):233-64. Review.

PMID:
10227745

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