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Food and Function

Volumn 7, Issue 3, 2016, Pages 1446-1457

Breakdown pathways during oral processing of different breads: Impact of crumb and crust structures

(7) Jourdren, S a,b Panouille M a Saint Eve, A a Deleris I a Forest, D a Lejeune, P b Souchon, I a

a Université Paris Saclay (France)

b Lesaffre International (France)

Author keywords

[No Author keywords available]

Indexed keywords

HYDRATION; PARTICLE SIZE; STARCH;

ABSORBING CAPACITY; ENZYMATIC DEGRADATION; HYDRATION CAPACITY; INITIAL COMPOSITION; SENSORY STIMULUS; STARCH DEGRADATION; STARCH DIGESTIONS; TEXTURE PERCEPTION;

FOOD PRODUCTS;

STARCH; WATER;

ADULT; ANALYSIS; BREAD; CHEMISTRY; DIGESTION; FEMALE; FLOW KINETICS; HUMAN; MALE; METABOLISM; MOUTH; PARTICLE SIZE; TASTE; WHEAT; YOUNG ADULT;

ADULT; BREAD; DIGESTION; FEMALE; HUMANS; MALE; MOUTH; PARTICLE SIZE; RHEOLOGY; STARCH; TASTE; TRITICUM; WATER; YOUNG ADULT;

EID: 84961724198 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01286d Document Type: Article

Times cited : (57)

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