Heat damage and in vitro starch digestibility of puffed wheat kernels

Food Chemistry

Volumn 188, Issue , 2015, Pages 286-293

  Cattaneo, Stefano ^a   Hidalgo, Alyssa ^a   Masotti, Fabio ^a   Stuknyte, Milda ^a   Brandolini, Andrea ^b   De Noni, Ivano ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant capacity; Bread wheat; Einkorn; Hydroxymethylfurfural; In vitro digestion; Pyrraline

Indexed keywords

ANTIOXIDANTS; CEREAL PRODUCTS; CHEMICAL REACTIONS; GLYCOSYLATION; GRAIN (AGRICULTURAL PRODUCT); THERMAL LOAD;

ANTIOXIDANT CAPACITY; BREAD WHEAT; EINKORN; HYDROXYMETHYLFURFURAL; IN-VITRO DIGESTIONS; PYRRALINE;

STARCH;

ADVANCED GLYCATION END PRODUCT; FURFURAL; GLUCOSE; MALTOSE; MALTOTRIOSE; STARCH; 2-FORMYL-5-(HYDROXYMETHYL)PYRROLE-1-NORLEUCINE; 5-HYDROXYMETHYLFURFURAL; ANTIOXIDANT; NORLEUCINE; PYRROLE DERIVATIVE; TRISACCHARIDE;

ARTICLE; BUCKWHEAT; DIGESTION; GLYCATION; HEAT; HEAT STRESS; HEAT TRANSFER; HEAT TREATMENT; IN VITRO STUDY; MEAL; MILLET; PROTEIN CROSS LINKING; RICE; SPELT; TRITICUM AESTIVUM; TRITICUM MONOCOCCUM; WHEAT; ANALOGS AND DERIVATIVES; BIOLOGICAL MODEL; CHEMISTRY; FOOD GRAIN; FOOD HANDLING; HYDROLYSIS; PHYSICAL CHEMISTRY; PROCEDURES;

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

ANTIOXIDANTS; EDIBLE GRAIN; FOOD HANDLING; FURALDEHYDE; GLUCOSE; HOT TEMPERATURE; HYDROLYSIS; MAILLARD REACTION; MALTOSE; MODELS, BIOLOGICAL; NORLEUCINE; PHYSICOCHEMICAL PHENOMENA; PYRROLES; STARCH; TRISACCHARIDES; TRITICUM;

EID: 84929179968     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.019     Document Type: Article

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