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Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces.

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Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces.

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Guardeño Expósito, LM.; Hernando Hernando, MI.; Llorca Martínez, ME.; Hernández Carrión, M.; Quiles Chuliá, MD. (2012). Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces. Journal of Food Science. 77(8):859-865. doi:10.1111/j.1750-3841.2012.02798.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/103265

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Title: Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...[+]
Subjects: Inulin , Microstructure , Soy protein , Starch , White sauces , Gluten , Lactose , Soybean protein , Article , Chemistry , Confocal microscopy , Food , Food analysis , Maize , Methodology , Rice , Taste , Viscosity , Glutens , Image Processing , Computer-Assisted , Microscopy , Confocal , Oryza sativa , Soybean Proteins , Zea mays , Glycine max
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2012.02798.x
Publisher:
WILEY-BLACKWELL
Publisher version: https://doi.org/10.1111/j.1750-3841.2012.02798.x
Thanks:
The authors are grateful for the FPU grant awarded to L. M. Guardeno and the economic support received from Univ. Politecnica de Valencia-project PAID-06-09-2871 and Generalitat Valenciana-project GV-2010/038.
Type: Artículo

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