Physiological and Metabolic Properties of a Digestion-Resistant Maltodextrin, Classified as Type 3 Retrograded Resistant Starch

Fred Brouns, Eva Arrigoni, Anna Maria Langkilde, Inge Verkooijen, Caroline Fässler, Henrik Andersson, Bernd Kettlitz, Michiel van Nieuwenhoven, Henriette Philipsson, Renato Amadò

doi:10.1021/jf062057w

Physiological and Metabolic Properties of a Digestion-Resistant Maltodextrin, Classified as Type 3 Retrograded Resistant Starch

DOI Web Site 被引用文献1件

Fred Brouns

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Eva Arrigoni

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Anna Maria Langkilde

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Inge Verkooijen

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Caroline Fässler

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Henrik Andersson

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Bernd Kettlitz

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Michiel van Nieuwenhoven

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Henriette Philipsson

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
Renato Amadò

Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands