Carbohydrate and Phytochemical Digestibility in Pasta

Food Engineering Reviews

Volumn 8, Issue 1, 2016, Pages 76-89

  Camelo Méndez, Gustavo A ^a   Ferruzzi, Mario G ^b   González Aguilar, Gustavo A ^c   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b PURDUE UNIVERSITY   (United States)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Carbohydrates digestibility; Glycemic index; Pasta products; Phytochemicals; Processing technologies; Raw materials

Indexed keywords

BIOCHEMISTRY; POLYSACCHARIDES; PROCESSING; RAW MATERIALS; STARCH;

GLYCEMIC INDEX; NON-STARCH POLYSACCHARIDES; PASTA PRODUCTS; PHYSICAL CHARACTERISTICS; PHYTOCHEMICALS; PROCESSING METHOD; PROCESSING TECHNOLOGIES; STARCH DIGESTIBILITIES;

CARBOHYDRATES;

EID: 84958160898     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-015-9117-z     Document Type: Review

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