Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread
1 Department of Public Health and Clinical Nutrition. Clinical Nutrition, Food and Health Research Centre. University of Eastern Finland, Kuopio Campus. P.O. Box 1627, FIN-70211. Kuopio, Finland
2 VTT Technical Research Centre of Finland. P.O.Box 1000, FI-02044. Tietotie 2, Espoo, Finland
Nutrition Journal 2011, 10:116 doi:10.1186/1475-2891-10-116Published: 19 October 2011
Additional file 1:
Determination of the Gastric emptying rate (GER) of the study participants. The file contains the methodology used to determine the GER of the study participants by the 13C-octanoic acid breath test.
Format: DOCX Size: 13KB Download file
Additional file 2:
Gastric emptying rate of the study participants after intake of rye and wheat bread. The file contains the results obtained for the GER of the study participants after intake of rye and wheat bread. Results are briefly discussed.
Format: DOCX Size: 12KB Download file