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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 6
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Studies in Humans

An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects

Cecilia LindströmDivision of Biotechnology, Department of Chemistry, Lund University, Lund, Sweden, ;Aventure AB, Lund, Sweden, and Correspondence[email protected]
,
Anne VoinotAventure AB, Lund, Sweden, and
,
Anna ForslundFood for Health Science Centre, Lund University, Lund, Sweden
,
Olle HolstDivision of Biotechnology, Department of Chemistry, Lund University, Lund, Sweden,
,
Ana RascónAventure AB, Lund, Sweden, and ;Food for Health Science Centre, Lund University, Lund, Sweden
,
Rickard ÖsteAventure AB, Lund, Sweden, and ;Food for Health Science Centre, Lund University, Lund, Sweden
&
Elin ÖstmanFood for Health Science Centre, Lund University, Lund, Sweden
 show all
Pages 700-705 | Received 31 Jan 2015, Accepted 20 Mar 2015, Published online: 22 May 2015

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Tanja Kongerslev Thorning, Anne Raben, Tine Tholstrup, Sabita S. Soedamah-Muthu, Ian Givens & Arne Astrup. (2016) Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Food & Nutrition Research 60:1.
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Articles from other publishers (8)

Ceren Mutlu, Cihadiye Candal-Uslu, Hazal Özhanlı, Sultan Arslan-Tontul & Mustafa Erbas. (2022) Modulating of food glycemic response by lactic acid bacteria. Food Bioscience 47, pages 101685.
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Huijia Mao, Minghao Xu, Jingyun Ji, Mengsha Zhou, Hongyan Li, Yangyang Wen, Jing Wang & Baoguo Sun. (2021) The utilization of oat for the production of wholegrain foods: Processing technology and products. Food Frontiers 3:1, pages 28-45.
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Andreea Zurbau, Jarvis C. Noronha, Tauseef A. Khan, John L. Sievenpiper & Thomas M. S. Wolever. (2021) The effect of oat β-glucan on postprandial blood glucose and insulin responses: a systematic review and meta-analysis. European Journal of Clinical Nutrition 75:11, pages 1540-1554.
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Leila Khorraminezhad & Iwona Rudkowska. (2021) Effect of Yogurt Consumption on Metabolic Syndrome Risk Factors: a Narrative Review. Current Nutrition Reports 10:1, pages 83-92.
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Khongsak Srikaeo. 2020. Biotechnological Progress and Beverage Consumption. Biotechnological Progress and Beverage Consumption 149 193 .
Stephanie Jeske, Emanuele Zannini & Elke K. Arendt. (2018) Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International 110, pages 42-51.
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Angel Angelov, Teodora Yaneva-Marinova & Velitchka Gotcheva. (2018) Oats as a matrix of choice for developing fermented functional beverages. Journal of Food Science and Technology 55:7, pages 2351-2360.
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Marette André, Picard-Deland Éliane & Fernandez Melissa Anne. 2017. Yogurt: Roles in Nutrition and Impacts on Health. Yogurt: Roles in Nutrition and Impacts on Health 65 80 .

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