University of Groningen
Slowing starch digestibility in foods
de Bruijn, Hanny Margriet
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Publication date: 2018
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de Bruijn, H. M. (2018). Slowing starch digestibility in foods: Formulation, substantiation and metabolic effects related to health. Rijksuniversiteit Groningen.
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Slowing starch digestibility in foods
Formulation, substantiation and metabolic effects related
to health
Hanny Boers
ISBN: 978-94-034-1150-7 (Printed book) ISBN: 978-94-034-1149-1 (Ebook)
Cover: Ilse Modder, www.ilsemodder.nl (impression of human gastrointestinal tract and polarized microscope image of starch grains).
Lay-out: Hanny Boers
Printing: Gildeprint, Enschede
The publication of this thesis was financially supported by Unilever R&D Vlaardingen, The Netherlands.
© 2018, H.M. Boers, The Netherlands
All rights reserved. No parts of this thesis may be reproduced or transmitted in any form, by any means, without prior written permission from the author.
Slowing starch digestibility in foods
Formulation, substantiation and metabolic effects related to health
Proefschrift
ter verkrijging van de graad van doctor aan de Rijksuniversiteit Groningen
op gezag van de
rector magnificus prof. dr. E. Sterken en volgens besluit van het College voor Promoties.
De openbare verdediging zal plaatsvinden op woensdag 5 december 2018 om 12.45 uur
door
Hanny Margriet de Bruijn
geboren op 6 januari 1966 te 's-Gravenhage
Promotor Prof. dr. R.J. Vonk Copromotors Dr. M.G. Priebe Dr. D.J. Mela Beoordelingscommissie
Prof. dr. A.J.W. Scheurink Prof. dr. F. Kuipers Prof. dr. A.F.H. Pfeiffer
Paranimfen Marjan Alssema Harry Peters
Table of contents
Chapter 1 General Introduction 9
Chapter 2 A systematic review of the influence of rice characteristics and 29 processing methods on post-prandial glycaemic and insulinaemic responses.
Br J Nutr 2015; 114(7): 1035-1045
Chapter 3 Effect of hydrocolloids on lowering blood glucose. 61 Gums and stabilisers for the Food industry 18 – hydrocolloid
functionality for affordable and sustainable global food solutions 2016; 191-208. Glyndwr University Wrexham, UK
Chapter 4 Efficacy of different fibres and flour mixes in South-Asian 77 flatbreads for reducing post-prandial glucose responses in healthy adults.
Eur J Nutr 2017; 56(6): 2049-2060
Chapter 5 Efficacy of fibre additions to flatbread flour mixes for reducing 111 post-meal glucose and insulin responses in healthy Indian subjects
Br J Nutr 2017; 117(3): 386-394
Chapter 6 Effect of fibre additions to flatbread flour mixes on glucose kinetics: 139 A randomised controlled trial
Br J Nutr 2017; 118(10): 777-787
Chapter 7 The effect of the rate of glucose appearance on 165 post-prandial glucose and insulin responses: a systematic review and meta-analysis of stable isotope studies
Submitted for publication
Chapter 8 Fiber mix addition to wheat-based flatbreads delays the appearance 195 of exogenous glucose and its downstream metabolites in plasma of healthy male subjects
Manuscript in preparation
Addendum Summary 241
Samenvatting 245
Dankwoord 249
About the author 253 List of publications 255
Abbreviations 257
