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Original Article

Influence of processing and cooking of carrots in mixed meals on satiety, glucose and hormonal response

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Pages 3-12 | Published online: 06 Jul 2009

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Cristiana Berti, Patrizia Riso & Marisa Porrini. (2008) Satiating Properties of Meat-Preparations: Role of Protein Content and Energy Density. Journal of the American College of Nutrition 27:2, pages 244-252.
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Kerstin Gustafsson, Nils-Georg Asp, Barbro Hagander & Margareta Nyman. (1995) Satiety effects of spinach in mixed meals: Comparison with other vegetables. International Journal of Food Sciences and Nutrition 46:4, pages 327-334.
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Articles from other publishers (21)

Jashandeep Kaur, Kamaljit Kaur, Baljit Singh, Arashdeep Singh & Savita Sharma. (2021) Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits. Journal of Food Measurement and Characterization 16:1, pages 533-546.
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Mingzhu Cai, Bowen Dou, Jennifer E Pugh, Aaron M Lett & Gary S Frost. (2021) The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials. The American Journal of Clinical Nutrition 114:2, pages 472-487.
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A. Dagbasi, A. M. Lett, K. Murphy & G. Frost. (2020) Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control. Proceedings of the Nutrition Society 79:4, pages 514-530.
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M. Espert, A. Bresciani, T. Sanz & A. Salvador. (2019) Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception. Journal of Functional Foods 54, pages 146-153.
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Valeria Pala, Lucia A. Reisch & Lauren Lissner. 2019. Instruments for Health Surveys in Children and Adolescents. Instruments for Health Surveys in Children and Adolescents 103 133 .
Jürg Gertsch. (2017) Cannabimimetic phytochemicals in the diet - an evolutionary link to food selection and metabolic stress adaptation?. British Journal of Pharmacology 174:11, pages 1464-1483.
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Anthony Fardet. (2016) Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods. Food & Function 7:5, pages 2338-2346.
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Sara A. Arscott & Sherry A. Tanumihardjo. (2010) Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food. Comprehensive Reviews in Food Science and Food Safety 9:2, pages 223-239.
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Thomas M.S. Wolever, Jonathan Leung, Vladimir Vuksan & Alexandra L. Jenkins. (2009) Day-to-day variation in glycemic response elicited by white bread is not related to variation in satiety in humans. Appetite 52:3, pages 654-658.
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Francis R.J. Bornet, Anne-Elodie Jardy-Gennetier, Noémie Jacquet & Julian Stowell. (2007) Glycaemic response to foods: Impact on satiety and long-term weight regulation. Appetite 49:3, pages 535-553.
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I. Aeberli & M. Zimmermann. 2007. Novel Food Ingredients for Weight Control. Novel Food Ingredients for Weight Control 43 57 .
Meredith Dolan, Tanja Kral, Myles Faith & Julia Kerns. 2005. Handbook of Pediatric Obesity. Handbook of Pediatric Obesity 209 225 .
E Margareta G-L Nyman, SJ Maria Svanberg, Roger Andersson & Torsten Nilsson. (2005) Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L). Journal of the Science of Food and Agriculture 85:3, pages 441-449.
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M Wennberg & M Nyman. (2004) On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata). Innovative Food Science & Emerging Technologies 5:2, pages 171-177.
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Barbara J. Rolls, Julia A. Ello-Martin & Beth Carlton Tohill. (2004) What Can Intervention Studies Tell Us about the Relationship between Fruit and Vegetable Consumption and Weight Management?. Nutrition Reviews 62:1, pages 1-17.
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M.S. Wennberg, G.M. Engqvist & E.M.G.‐L. Nyman. (2006) Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage ( Brassica oleracea var. capitata ) . Journal of Food Science 68:5, pages 1615-1621.
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E. Margareta & G.-L. Nyman. (2007) Importance of processing for physico-chemical and physiological properties of dietary fibre. Proceedings of the Nutrition Society 62:1, pages 187-192.
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A. Raben. (2002) Should obese patients be counselled to follow a low‐glycaemic index diet? No. Obesity Reviews 3:4, pages 245-256.
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David S. Ludwig. (2000) Dietary Glycemic Index and Obesity. The Journal of Nutrition 130:2, pages 280S-283S.
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Britt Burton-Freeman. (2000) Dietary Fiber and Energy Regulation. The Journal of Nutrition 130:2, pages 272S-275S.
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S.J. MARIA SVANBERG, TAPANI SUORTTI & E. MARGARETA G‐L. NYMAN. (2006) Physicochemical Changes in Dietary Fiber of Green Beans after Repeated Microwave Treatments. Journal of Food Science 62:5, pages 1006-1010.
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