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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |