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Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

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Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

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Aleixandre Agustín, A. (2022). Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/181137

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Title: Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols
Author: Aleixandre Agustín, Andrea
Director(s): Molina Rosell, Maria Cristina
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2022-01-26
Issued date:
Abstract:
[ES] Debido a la creciente importancia de la dieta en el manejo de la salud, sigue habiendo un gran interés en desentrañar como se procesan los alimentos en el sistema digestivo humano. La estructura de los alimentos puede ...[+]


[CA] A causa de la creixent importància de la dieta en el maneig de la salut, segueix sent de gran interès desentranyar com es processen els aliments en el sistema digestiu humà. L'estructura dels aliments pot influir ...[+]


[EN] Due to the increasing importance of diet on health management, it remains of utmost interest to unravel how food is processed in the human digestive system. Food structure can significantly influence food processing, ...[+]
Subjects: Almidón , Gel de almidón , Pan , Digestion in vitro , Procesamiento oral , Digestibilidad , Enzimas , α-amilasa , Inhibición enzimática , Polifenoles , Starch , Starch gel , Bread , In vitro digestion , Oral processing , Digestibility , Texture , Structure , Enzymes , α-amylase , Enzyme inhibition , Polyphenols
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/181137
Publisher:
Universitat Politècnica de València
Project ID:
info:eu-repo/grantAgreement/Xunta de Galicia//ED431B%2F2019%2F01/ES/
info:eu-repo/grantAgreement//COST/FA18101/EU/Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses/SOURDOMICS/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21/ES/INCORPORACION DE FLOROTANINOS Y ALMIDON PARA OBTENER ALIMENTOS LIBRES DE GLUTEN SALUDABLES DIRIGIDOS AL CONTROL DE LA RESPUESTA GLICEMICA/
info:eu-repo/grantAgreement/GV//PROMETEO%2F2017%2F189/ES/
Description: Tesis por compendio
Thanks:
Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (Project RTI2018-095919-B-C21) funded by MCIN/AEI/10.13039/501100011033, “ERDF A way of making Europe” by the “European ...[+]
Type: Tesis doctoral

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