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In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan

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In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan

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Marcano, JM.; Hernando Hernando, MI.; Fiszman Dal Santo, S. (2015). In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan. Food Hydrocolloids. 51:16-22. doi:10.1016/j.foodhyd.2015.04.028

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Título: In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos
Fecha difusión:
Resumen:
Konjac glucomannan (KGM) is consistently associated to the creation of a sense of fullness while slowing down physiological processes associated with the digestion of foods and absorption of nutrients. To formulate food ...[+]
Palabras clave: Glucomannan , Intragastric viscosity , Satiating capacity , Cheese pie
Derechos de uso: Cerrado
Fuente:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2015.04.028
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodhyd.2015.04.028
Agradecimientos:
The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL2012-36753-C02-01). They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript.[+]
Tipo: Artículo

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