Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta

Food Chemistry

Volumn 263, Issue , 2018, Pages 201-207

  Camelo Méndez, Gustavo A ^a   Agama Acevedo, Edith ^a   Rosell, Cristina M ^b   de J Perea Flores, Maria ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

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

Author keywords

Antioxidants; Gluten free pasta; Microstructure; Simulated digestion; Starch

Indexed keywords

ANTIOXIDANTS; GRANULATION; MICROSTRUCTURE; PROTEINS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; GASTROINTESTINAL DIGESTION; GELATINIZED STARCH; GLUTEN-FREE; PHENOLIC COMPOUNDS; SIMULATED DIGESTION; STARCH HYDROLYSIS;

STARCH;

ANTIOXIDANT; GLUTEN; PHENOL DERIVATIVE; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CHICKPEA; CONFOCAL LASER SCANNING MICROSCOPY; DIETARY FIBER; DIGESTION; FLOUR; GELATINIZATION; IN VITRO STUDY; INTESTINE; KINETICS; MAIZE; PASTA; ANALYSIS; BIOAVAILABILITY; CHEMISTRY; CICER; COOKING; FOOD; FRUIT; GLUTEN FREE DIET; HYDROLYSIS; MUSA;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CICER; COOKING; DIET, GLUTEN-FREE; DIETARY FIBER; DIGESTION; FOOD; FRUIT; HYDROLYSIS; MUSA; PHENOLS; STARCH; ZEA MAYS;

EID: 85046736276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.075     Document Type: Article

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