In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

Food Chemistry

Volumn 190, Issue , 2016, Pages 164-172

  Villemejane, C ^a,b,c   Denis, S ^d   Marsset Baglieri, A ^e   Alric, M ^d   Aymard, P ^f   Michon, C ^a,b,c  

^a UMR SayFood   (France)

^b CEMAGREF   (France)

^c University of Paris Cité   (France)

^d UNIVERSITÉ CLERMONT AUVERGNE   (France)

^e INRA Institut National de la Recherche Agronomique   (France)

^f Mondelez International   (France)

Author keywords

Biochemistry; Cereal product; Dietary fibres; In vitro digestion

Indexed keywords

BIOCHEMISTRY; CEREAL PRODUCTS; DIGESTIVE SYSTEM; FIBERS; GELATION; PROTEOLYSIS; STARCH;

DIETARY FIBRE; IN-VITRO DIGESTIONS; NUTRITIONAL PROPERTIES; STARCH HYDROLYSIS; SYNERGIC EFFECTS;

PROTEINS;

AMYLASE; MALTOSE; PROTEIN; STARCH;

ADULT; ARTICLE; CONTROLLED STUDY; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; DOUGH; DUODENUM; ENTHALPY; FOOD; GELATINIZATION; HUMAN; HYDROLYSIS; ILEUM; JEJUNUM; NORMAL HUMAN; OAT BRAN; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; SHORT DOUGH BISCUIT; STARCH HYDROLYSIS; STOMACH; ANALYSIS; CHEMISTRY; IN VITRO STUDY; METABOLISM;

DIETARY FIBER; DIGESTION; IN VITRO TECHNIQUES; STARCH;

EID: 84929593969     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.050     Document Type: Article

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