$Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates$

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

The effects of drying on pasta structure, starch and protein digestibility and potential allergenicity were investigated. Pasta was dried at low (55 °C, LT), high (70 °C, HT) and very high temperature (90 °C) applied either at the beginning (VHT) or at the end of the drying profile (VHT_LM). Changes...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2009-09, Vol.116 (2), p.401-412
Hauptverfasser:	Petitot, Maud, Brossard, Chantal, Barron, Cécile, Larré, Colette, Morel, Marie-Hélène, Micard, Valérie
Format:	Artikel
Sprache:	eng
Schlagworte:	allergenicity Biological and medical sciences Chemical and Process Engineering digestible protein drying drying quality drying temperature Durum wheat pasta Engineering Sciences Food engineering Food industries food processing quality Fundamental and applied biological sciences. Psychology General aspects in vitro digestibility Life Sciences Microstructure Nutritional properties pasta Process protein hydrolysates rheological properties Rheology SE-HPLC solubility Starch and starchy product industries thermal properties wheat protein wheat starch
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!