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Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges.
Ferruzzi, Mario G; Hamaker, Bruce R; Bordenave, Nicolas.
Afiliación
  • Ferruzzi MG; Department of Food Science, Purdue University, West Lafayette, IN, United States; Plants for Human Health Institute, North Carolina State University at the North Carolina Research Campus, Kannapolis, NC, United States.
  • Hamaker BR; Department of Food Science, Purdue University, West Lafayette, IN, United States; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States.
  • Bordenave N; Department of Food Science, Purdue University, West Lafayette, IN, United States; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States; School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada. Electronic address: nbordena@uottawa.ca.
Food Chem ; 309: 125769, 2020 Mar 30.
Article en En | MEDLINE | ID: mdl-31734007
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Almidón / Proteínas / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Almidón / Proteínas / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido