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scopus(5)
Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index
ArticleAbstract: The growing interest in controlling the glycemic index of starchy-rich food has encouraged researchPalabras claves:Bolus particle size, bread, glycemic index, Matrix structure, Oral digestionAutores:Aleixandre A., Benavent-Gil Y., Cristina M. RosellFuentes:scopusIn vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
ArticleAbstract: Starch performance along digestion is becoming of utmost importance owing to the extensive presencePalabras claves:cereals, First-order kinetics, in vitro digestion, pulses, Starch gel, TubersAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Moreira R.Fuentes:scopusMastication of crisp bread: Role of bread texture and structure on texture perception
ArticleAbstract: Texture and structure of breads have been related to oral processing (FOP) performance and sensory pPalabras claves:Bolus properties, bread, FOP, mastication, SENSORY PERCEPTION, textureAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Velickova E.Fuentes:scopusStarch gels enriched with phenolics: Effects on paste properties, structure and digestibility
ArticleAbstract: Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestPalabras claves:Corn starch gel, Microstructure, Ph, Rapid visco-analyzer, textureAutores:Aleixandre A., Cristina M. RosellFuentes:scopusUnderstanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions
ArticleAbstract: Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclePalabras claves:digestive enzymes, gelatinization, In vitro reaction, Maltose, starchAutores:Aleixandre A., Cristina M. Rosell, Gil J.V., Sineiro J.Fuentes:scopus