Mostrar el registro sencillo del ítem
dc.contributor.author | Borreani, Jennifer Alexandra Audrey | es_ES |
dc.contributor.author | Llorca Martínez, Mª Empar | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.date.accessioned | 2018-10-14T04:34:01Z | |
dc.date.available | 2018-10-14T04:34:01Z | |
dc.date.issued | 2017 | es_ES |
dc.identifier.issn | 0308-8146 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/110334 | |
dc.description.abstract | [EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management. | es_ES |
dc.description.sponsorship | This work was supported by the Spanish Ministry of the Economy and Competitiveness (AGL2012-36753-C02) and by EU FEDER funds. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Dairy dessert | es_ES |
dc.subject | Dairy proteins | es_ES |
dc.subject | In vitro digestion | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject | SDS-PAGE | es_ES |
dc.subject | Texture | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2016.09.202 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2012-36753-C02-02/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/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Borreani, JAA.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220:137-144. https://doi.org/10.1016/j.foodchem.2016.09.202 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2016.09.202 | es_ES |
dc.description.upvformatpinicio | 137 | es_ES |
dc.description.upvformatpfin | 144 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 220 | es_ES |
dc.relation.pasarela | S\318631 | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad | es_ES |