کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099073 | 1546135 | 2009 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity](/preview/png/2099073.png)
چکیده انگلیسی
Pasta is a staple food known to have a low glycaemic index. This interesting nutritional property can be attributed to its specific structure, obtained after successive structural changes of its two main components, i.e. starch and proteins. This paper describes the state of art on protein and starch structuring during pasta processing and the inherent consequences on starch digestibility but also on protein digestibility and allergenicity. This review highlights the need for a multidisciplinary approach for the rational design of pasta, in order to control digestion and nutrient absorption through the food structure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 20, Issues 11–12, December 2009, Pages 521–532
Journal: Trends in Food Science & Technology - Volume 20, Issues 11–12, December 2009, Pages 521–532
نویسندگان
Maud Petitot, Joël Abecassis, Valérie Micard,