Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used.

Malecki, Jan; Terpilowski, Konrad; Nastaj, Maciej; Solowiej, Bartosz G

Malecki, Jan; Terpilowski, Konrad; Nastaj, Maciej; Solowiej, Bartosz G.

Afiliação

Malecki J; Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Terpilowski K; EUROHANSA Sp. z o.o., ul. Letnia 10-14, 87-100 Torun, Poland.
Nastaj M; Plant in Pulawy, ul. Wislana 8, 24-100 Pulawy, Poland.
Solowiej BG; Department of Interfacial Phenomena, Institute of Chemical Sciences, Maria Curie-Sklodowska University in Lublin, pl. Maria Curie-Sklodowska 2, 20-031 Lublin, Poland.

Int J Environ Res Public Health ; 19(7)2022 03 25.

Article em En | MEDLINE | ID: mdl-35409605

Assuntos

Fibras na Dieta; Grão Comestível; Grão Comestível/química; Dureza; Humanos; Água/análise; Proteínas do Soro do Leite

Palavras-chave

contact angle; industrial application; liquid fiber; nutritional value; optical microscopy; plant protein

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Grão Comestível Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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