- -

In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract

Show full item record

Armellini, R.; Peinado, I.; Asensio-Grau, A.; Pittia, P.; Scampicchio, M.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chemistry. 283:155-163. https://doi.org/10.1016/j.foodchem.2019.01.041

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156096

Files in this item

Item Metadata

Title: In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract
Author: Armellini, R. Peinado, I. Asensio-Grau, Andrea Pittia, P. Scampicchio, M. Heredia Gutiérrez, Ana Belén Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at ...[+]
Subjects: Saffron , Pasta , Oil , In vitro digestion , Starch , Crocin bioaccessibility
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2019.01.041
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2019.01.041
Project ID:
Provincia autonoma di Bolzano - Alto Adige/1472
Thanks:
Authors are thankful the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013) and also the Research Institute for Food Research and Development at the Universitat Politecnica ...[+]
Type: Artículo

This item appears in the following Collection(s)

Show full item record