Cargando…

Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners

Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thicke...

Descripción completa

Detalles Bibliográficos
Autores principales: Penksza, Péter, Juhász, Réka, Szabó‐Nótin, Beatrix, Sipos, László
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382132/
https://www.ncbi.nlm.nih.gov/pubmed/32724566
http://dx.doi.org/10.1002/fsn3.1177