Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Publisher
Food Science and Technology International(1)
Foods(1)
International Journal of Gastronomy and Food Science(1)
Área temáticas
Alimentación y bebidas(2)
Tecnología alimentaria(2)
Microorganismos, hongos y algas(1)
Plantas conocidas por sus características y flores(1)
Tecnología de las bebidas(1)
Área de conocimiento
Ciencia de los alimentos(2)
Origen
scopus(3)
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
ArticleAbstract: The aim of this study was to investigate the amino acid (AA) release from breads enrichment with ediPalabras claves:Amino acids release, bread, edible insect, Pea proteinAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiatingPalabras claves:Bioaccessibility, bioactive compounds, Orange pasteurized juice, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus