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Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices.
Torres, José David; Dueik, Verónica; Carré, David; Bouchon, Pedro.
Affiliation
  • Torres JD; Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile. jdtorres2@uc.cl.
  • Dueik V; Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile. vpdueik@uc.cl.
  • Carré D; Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile. vpdueik@uc.cl.
  • Bouchon P; Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile. dcarre@solutec-chile.cl.
Molecules ; 24(20)2019 Oct 12.
Article in En | MEDLINE | ID: mdl-31614753
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Dietary Fiber / Digestion / Polyphenols Limits: Humans Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2019 Document type: Article Affiliation country: Chile Country of publication: Switzerland
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Dietary Fiber / Digestion / Polyphenols Limits: Humans Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2019 Document type: Article Affiliation country: Chile Country of publication: Switzerland