Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and pr...

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Detalles Bibliográficos
Autores principales: Gisbert, Mauro, Aleixandre, Andrea, Sineiro, Jorge, Rosell, Cristina M., Moreira, Ramón
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029316/
https://www.ncbi.nlm.nih.gov/pubmed/35454752
http://dx.doi.org/10.3390/foods11081165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029316/
https://www.ncbi.nlm.nih.gov/pubmed/35454752
http://dx.doi.org/10.3390/foods11081165

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