The manipulation of food structure to improve the nutritional composition in foods: Using diabetes, obesity and Alzheimer's as examples(3)

International Conference on Agricultural and Biological Sciences(ABS2015)——Research has clearly illustrated the connections between manipulation of protein and carbohydrate intake on appetite, weight control, obesity and hence diabetes. The potential benefits of manipulating foods to moderate these diseases are great in terms of longevity of life and lifestyle as well as reduction in associated medical costs.


关键词: food structure;glycaemic impact;snack foods;food science;human nutrition

主讲人:Prof. Charles Brennan 机构:Lincoln University

时长:0:14:57 年代:2015年