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Food and Function

Volumn 7, Issue 2, 2016, Pages 1196-1207

Protein enriched pasta: Structure and digestibility of its protein network

(5) Laleg, Karima a,b Barron, Cécile a Santé Lhoutellier, Véronique c Walrand, Stéphane b Micard, Valérie a

a UMR IATE (France)

b INRA and University of Auvergne (France)

c UR370 QuaPA (France)

Author keywords

[No Author keywords available]

Indexed keywords

THERMAL PROCESSING (FOODS);

HIGH TEMPERATURE; MACROSCOPIC SCALE; MOLECULAR CHANGES; MULTI-SCALE STRUCTURES; PROTEIN CONTENTS; PROTEIN DIGESTIBILITY; PROTEIN NETWORK; STRUCTURAL DIFFERENCES;

PROTEINS;

AMINO ACID; EGG PROTEIN; GLUTEN; PROTEIN INTAKE;

ANALYSIS; CHEMISTRY; COOKING; DIGESTION; FLOUR; FOOD HANDLING; FOOD QUALITY; FORTIFIED FOOD; HEAT; INFRARED SPECTROSCOPY; PROTEIN INTAKE; VICIA FABA; WHEAT;

AMINO ACIDS; COOKING; DIETARY PROTEINS; DIGESTION; EGG PROTEINS; FLOUR; FOOD HANDLING; FOOD QUALITY; FOOD, FORTIFIED; GLUTENS; HOT TEMPERATURE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRITICUM; VICIA FABA;

EID: 84959387106 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01231g Document Type: Article

Times cited : (43)

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