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dc.contributor.author | Igual Ramo, Marta![]() |
es_ES |
dc.contributor.author | García-Segovia, Purificación![]() |
es_ES |
dc.contributor.author | Martínez-Monzó, Javier![]() |
es_ES |
dc.date.accessioned | 2022-11-07T16:34:20Z | |
dc.date.available | 2022-11-07T16:34:20Z | |
dc.date.issued | 2021-07 | es_ES |
dc.identifier.issn | 1878-450X | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/189342 | |
dc.description.abstract | [EN] The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of breads before and after each phase of digestion (gastric, intestinal and at the end of digestion) were determined by HPLC. During digestion, the highest AA release from breads occurred in the intestinal phase. Using pea protein, Alphitobius diaperinus, and Tenebrio molitor powder at any level assayed presented a significantly higher value of total free AA than the control, accessible for body absorption. There is an effect of enrichment ingredient concentration (10 > 5%) in bread on total AA release after in vitro gastrointestinal digestion. Higher protein enrichment induced higher realease of AA during the digestion. | es_ES |
dc.description.sponsorship | The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | International Journal of Gastronomy and Food Science | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Edible insects | es_ES |
dc.subject | Pea protein | es_ES |
dc.subject | Amino acids release | es_ES |
dc.subject | Bread | es_ES |
dc.title | Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.ijgfs.2021.100351 | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.description.bibliographicCitation | Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion. International Journal of Gastronomy and Food Science. 24:1-7. https://doi.org/10.1016/j.ijgfs.2021.100351 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.ijgfs.2021.100351 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 7 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 24 | es_ES |
dc.relation.pasarela | S\436141 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |