Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase

Food Chemistry

Volumn 274, Issue , 2019, Pages 566-573

  Freitas, Daniela ^a   Le Feunteun, Steven ^a  

^a UMR SayFood   (France)

Author keywords

Amylolysis; Bolus; Bread; Carbohydrates; Hydrolysis; Saliva; Spaghetti

Indexed keywords

CARBOHYDRATES; FOOD PRODUCTS; HYDROLYSIS; STARCH;

AMYLOLYSIS; BOLUS; BREAD; SALIVA; SPAGHETTI;

AMYLASES;

AMYLASE; OLIGOSACCHARIDE; PROTEIN; STARCH; WATER; ALPHA AMYLASE SALIVA ISOENZYME;

ARTICLE; BREAD; CHEMICAL COMPOSITION; DIGESTION; DRY MASS; FOOD PROCESSING; GLUTEN FREE DIET; GLYCEMIC INDEX; HUMAN; HYDROLYSIS; IN VITRO STUDY; INTESTINE; MOUTH; PASTA; PREDICTION; STOMACH; STOMACH PH; WHEAT FLOUR; ANALYSIS; CHEMISTRY; DIET; GASTROINTESTINAL TRACT; METABOLISM; WHEAT;

BREAD; DIET; DIGESTION; GASTROINTESTINAL TRACT; HUMANS; HYDROLYSIS; SALIVARY ALPHA-AMYLASES; STARCH; TRITICUM;

EID: 85053073103     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.09.025     Document Type: Article

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