Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 16-22

  Marcano, Johanna ^a   Hernando, Isabel ^b   Fiszman, Susana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cheese pie; Glucomannan; Intragastric viscosity; Satiating capacity

Indexed keywords

RHEOLOGY; VISCOELASTICITY;

CHEESE PIE; FOOD DIGESTION; GLUCOMANNAN; IN-VITRO; INTRAGASTRIC VISCOSITY; KONJAC GLUCOMANNAN; MEASUREMENTS OF; PHYSIOLOGICAL PROCESS; RHEOLOGICAL PROPERTY; SATIATING CAPACITY;

VISCOSITY;

EID: 84929618506     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.028     Document Type: Article

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