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Food Science and Technology article on Gut Reaction

You are here: Home / News / Food Science and Technology article on Gut Reaction

12th April 2021 by Food Databanks

Kathryn Murray, Andrew Chapple and Cathrina Edwards of Quadram Institute Bioscience explore the links between diet, the microbiome and health. They discuss new research to develop ingredients containing starch with increased resistance to digestion, which can improve fibre in the diet and reduce potentially harmful glycaemic responses.

To find out more, you can read the full article here: https://doi.org/10.1002/fsat.3501_6.x

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About the Quadram Institute

The Quadram Institute is at the forefront of a new interface between food science, gut biology and health. It will develop solutions to worldwide challenges in food-related disease and human health, and bring together the interdisciplinary teams and work with appropriate international organisations to address these major issues.

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