University of Aberdeen logo

AURA - Aberdeen University Research Archive

 

Beta-glucans from oats and/or barley in a ready-to-eat cereal manufactured via pressure cooking and reduction of blood-glucose rise after consumption : evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Simple item page
dc.contributor.authorEFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA)
dc.contributor.authorTurck, Dominique
dc.contributor.authorCastenmiller, Jacqueline
dc.contributor.authorDe Henauw, Stefaan
dc.contributor.authorHirsch-Ernst, Karen Ildico
dc.contributor.authorKearney, John
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorMaciuk, Alexandre
dc.contributor.authorMangelsdorf, Inge
dc.contributor.authorMcArdle, Harry J
dc.contributor.authorNaska, Androniki
dc.contributor.authorPelaez, Carmen
dc.contributor.authorPentieva, Kristina
dc.contributor.authorThies, Frank
dc.contributor.authorTsabouri, Sophia
dc.contributor.authorVinceti, Marco
dc.contributor.authorBresson, Jean-Louis
dc.contributor.authorSiani, Alfonso
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciences - Cardiovascular Groupen
dc.date.accessioned2021-05-06T13:10:01Z
dc.date.available2021-05-06T13:10:01Z
dc.date.issued2021-04-08
dc.descriptionAcknowledgements: EFSA wishes to acknowledge the contribution of WG on Claims: Jean-Louis Bresson, Stefaan de Henauw, Alfonso Siani and Frank Thies to this opinion.en
dc.description.statusPeer revieweden
dc.format.extent11
dc.format.extent1238236
dc.identifier192770609
dc.identifier996962ca-09ba-4194-b448-5e64997d33f7
dc.identifier33854576
dc.identifier85110592996
dc.identifier.citationEFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, D, Castenmiller, J, De Henauw, S, Hirsch-Ernst, K I, Kearney, J, Knutsen, H K, Maciuk, A, Mangelsdorf, I, McArdle, H J, Naska, A, Pelaez, C, Pentieva, K, Thies, F, Tsabouri, S, Vinceti, M, Bresson, J-L & Siani, A 2021, 'Beta-glucans from oats and/or barley in a ready-to-eat cereal manufactured via pressure cooking and reduction of blood-glucose rise after consumption : evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006', EFSA Journal, vol. 19, no. 4, e06493. https://doi.org/10.2903/j.efsa.2021.6493en
dc.identifier.doi10.2903/j.efsa.2021.6493
dc.identifier.iss4en
dc.identifier.issn1831-4732
dc.identifier.otherPubMedCentral: PMC8028026
dc.identifier.otherORCID: /0000-0002-9275-9713/work/99981950
dc.identifier.urihttps://hdl.handle.net/2164/16395
dc.identifier.vol19en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectBeta-glucansen
dc.subjectoatsen
dc.subjectbarleyen
dc.subjectpressure cookingen
dc.subjectglycaemic responsesen
dc.subjecthealth claimen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleBeta-glucans from oats and/or barley in a ready-to-eat cereal manufactured via pressure cooking and reduction of blood-glucose rise after consumption : evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006en
dc.typeJournal articleen

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
EFSApanel_Beta_glucans_from_oats_VOR.pdf
Size:
1.18 MB
Format:
Adobe Portable Document Format
Download

Collections

All research