In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and dynamic system (1): Viscosity measurement and prediction

Food Chemistry

Volumn 182, Issue , 2015, Pages 55-63

  Villemejane, C ^a,b,c   Wahl, R ^d   Aymard, P ^d   Denis, S ^e   Michon, C ^a,b,c  

^a UMR SayFood   (France)

^b CEMAGREF   (France)

^c University of Paris Cité   (France)

^d Mondelez International   (France)

^e UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Biscuits; Chyme; Fibres; Rheology

Indexed keywords

DIGESTIVE SYSTEM; FIBERS; PROTEINS; RHEOLOGY; VISCOSITY MEASUREMENT;

BISCUITS; CHYME; DILUTION FACTORS; DYNAMIC RHEOMETERS; IN-VITRO DIGESTIONS; MODEL CURVE; SMALL INTESTINE; SOLUBLE FIBRES;

VISCOSITY;

BICARBONATE; PHOSPHATIDYLCHOLINE; PROTEIN; PYROPHOSPHATE;

ARTICLE; CONTROLLED STUDY; DIETARY FIBER; FLOW KINETICS; HUMAN; IN VITRO STUDY; OAT BRAN; PARTICLE SIZE; PROTEIN DEGRADATION; SHEAR RATE; SPECTROPHOTOMETRY; STOMACH EMPTYING; TEMPERATURE; VISCOSITY; ANALYSIS; BREAD; DIGESTION; PHYSIOLOGY;

BREAD; DIETARY FIBER; DIGESTION; HUMANS; IN VITRO TECHNIQUES; VISCOSITY;

EID: 84924208260     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.125     Document Type: Article

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