Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in st...

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Detalles Bibliográficos
Autores principales: Desai, Ajay S., Brennan, Margaret A., Guo, Xinbo, Zeng, Xin-An, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429422/
https://www.ncbi.nlm.nih.gov/pubmed/30818770
http://dx.doi.org/10.3390/molecules24050839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429422/
https://www.ncbi.nlm.nih.gov/pubmed/30818770
http://dx.doi.org/10.3390/molecules24050839

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