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How is an ideal satiating yogurt described? A case study with added-protein yogurts

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How is an ideal satiating yogurt described? A case study with added-protein yogurts

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Morell Esteve, P.; Piqueras Fiszman, B.; Hernando Hernando, MI.; Fiszman Dal Santo, S. (2015). How is an ideal satiating yogurt described? A case study with added-protein yogurts. Food Research International. 78:141-147. https://doi.org/10.1016/j.foodres.2015.10.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74005

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Title: How is an ideal satiating yogurt described? A case study with added-protein yogurts
Author: Morell Esteve, Pere Piqueras Fiszman, Betina Hernando Hernando, Mª Isabel Fiszman Dal Santo, Susana
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria
Issued date:
Abstract:
Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated ...[+]
Subjects: Yogurt , Protein , Expected satiating ability , CATA question , Ideal , Penalty analysis
Copyrigths: Cerrado
Source:
Food Research International. (issn: 0963-9969 ) (eissn: 1873-7145 )
DOI: 10.1016/j.foodres.2015.10.024
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodres.2015.10.024
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2012-36753-C02-01/ES/FORMULACION DE ALIMENTOS CON HIDROCOLOIDES DE EFECTO SACIANTE. REOLOGIA, ESTRUCTURA Y PERCEPCION SENSORIAL Y DEL CONSUMIDOR. ESTUDIO DE TRAYECTORIA ORAL Y DIGESTION IN VITRO/
Thanks:
The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C01) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank ...[+]
Type: Artículo

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