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Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

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Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

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Borreani, JAA.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220:137-144. doi:10.1016/j.foodchem.2016.09.202

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/110334

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Title: Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...[+]
Subjects: Dairy dessert , Dairy proteins , In vitro digestion , Microstructure , SDS-PAGE , Texture
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2016.09.202
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2016.09.202
Thanks:
This work was supported by the Spanish Ministry of the Economy and Competitiveness (AGL2012-36753-C02) and by EU FEDER funds.
Type: Artículo

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