Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at...

Descripción completa

Detalles Bibliográficos
Autores principales: Torres, José David, Dueik, Verónica, Carré, David, Bouchon, Pedro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6833046/
https://www.ncbi.nlm.nih.gov/pubmed/31614753
http://dx.doi.org/10.3390/molecules24203674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6833046/
https://www.ncbi.nlm.nih.gov/pubmed/31614753
http://dx.doi.org/10.3390/molecules24203674

Ejemplares similares