Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Trends in Food Science and Technology

Volumn 20, Issue 11-12, 2009, Pages 521-532

  Petitot, Maud ^a,b   Abecassis, Joël ^a   Micard, Valérie ^a  

^a UMR IATE   (France)

^b Panzani   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENICITY; FOOD STRUCTURES; LOW GLYCAEMIC-INDEX; MAIN COMPONENT; MULTI-DISCIPLINARY APPROACH; NUTRIENT ABSORPTION; NUTRITIONAL PROPERTIES; PROTEIN DIGESTIBILITY; RATIONAL DESIGN; STAPLE FOOD; STARCH AND PROTEIN DIGESTIBILITY; STRUCTURAL CHANGE;

STARCH;

PROTEINS;

EID: 71949097159     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.06.005     Document Type: Review

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