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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

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Morell Esteve, P.; Hernando Hernando, MI.; Llorca Martínez, ME.; Fiszman Dal Santo, S. (2015). Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Research International. 70:64-73. doi:10.1016/j.foodres.2015.01.024

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Título: Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Fecha difusión:
Resumen:
Protein is the most effective food macronutrient providing a satiating effect. Thus, formulating dairy foods with increased protein contents can help to modulate food intake. Oral perception cues also contribute an increased ...[+]
Palabras clave: Added-protein yogurt , Physically modified starch , In vitro oral digestion , Yogurt microstructure , Flash sensory profiling , Satiating ability
Derechos de uso: Cerrado
Fuente:
Food Research International. (issn: 0963-9969 ) (eissn: 1873-7145 )
DOI: 10.1016/j.foodres.2015.01.024
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodres.2015.01.024
Agradecimientos:
The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank ...[+]
Tipo: Artículo

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