Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch conte...

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Detalles Bibliográficos
Autores principales: Carcelli, Alessandro, Masuelli, Erica, Diantom, Agoura, Vittadini, Elena, Carini, Eleonora
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466319/
https://www.ncbi.nlm.nih.gov/pubmed/32806642
http://dx.doi.org/10.3390/foods9081105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466319/
https://www.ncbi.nlm.nih.gov/pubmed/32806642
http://dx.doi.org/10.3390/foods9081105

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