Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty ac...

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Detalles Bibliográficos
Autores principales: Hernandez-Hernandez, Oswaldo, Julio-Gonzalez, Lesbia Cristina, Doyagüez, Elisa G., Gutiérrez, Tomy J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10097208/
https://www.ncbi.nlm.nih.gov/pubmed/37050319
http://dx.doi.org/10.3390/polym15071704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10097208/
https://www.ncbi.nlm.nih.gov/pubmed/37050319
http://dx.doi.org/10.3390/polym15071704

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