Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre

Carbohydrate Polymers

Volumn 74, Issue 4, 2008, Pages 797-801

  Rodríguez, María Susana ^a   Montero, Mirta ^a   Staffolo, Marina Dello ^b   Martino, Miriam ^b   Bevilacqua, Alicia ^b   Albertengo, Liliana ^a  

^a UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Availability; Calcium; Chitosan; Dietary fibre; Glucose; Yogurt

Indexed keywords

AGRICULTURAL PRODUCTS; AVAILABILITY; CALCIUM; CALCIUM ALLOYS; CANNING; CHITIN; CHITOSAN; DAIRY PRODUCTS; FIBERS; FOOD PRESERVATION; GLUCOSE; NUTRIENTS; POLYMERS;

BIO POLYMERS; COMPARATIVE STUDIES; DIETARY FIBRE; GASTRO-INTESTINAL TRACT; IN-VITRO; PSYLLIUM; YOGURT;

AMINES;

MALUS X DOMESTICA; PLANTAGO OVATA; TRITICUM AESTIVUM;

EID: 49749113237     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.04.046     Document Type: Article

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