Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta
- 29 May 2020
- journal article
- research article
- Published by Elsevier BV in LWT
- Vol. 130, 109654
- https://doi.org/10.1016/j.lwt.2020.109654
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Propionate. Anti-obesity and satiety enhancing factor?Appetite, 2011
- Dietary Oat β-Glucan Reduces Peak Net Glucose Flux and Insulin Production and Modulates Plasma Incretin in Portal-Vein Catheterized Grower PigsJournal of Nutrition, 2010
- Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat β-glucanNew Biotechnology, 2009
- β-Glucan extracts inhibit the in vitro intestinal uptake of long-chain fatty acids and cholesterol and down-regulate genes involved in lipogenesis and lipid transport in rats☆The Journal of Nutritional Biochemistry, 2009
- Flavor and Texture as Critical Sensory Parameters of Consumer Acceptance of Barley PastaCereal Foods World, 2008
- The influence of a (1→3)(1→4)‐β‐d‐glucan rich fraction from barley on the physico‐chemical properties and in vitro reducing sugars release of durum wheat pastaInternational Journal of Food Science & Technology, 2006
- Analysis of Volatile Compounds from Various Types of Barley CultivarsJournal of Agricultural and Food Chemistry, 2005
- Development of a preliminary sensory lexicon for floral honeyFood Quality and Preference, 2004
- Consumer responses to an off-flavor in juice in the presence of specific health claimsFood Quality and Preference, 2001
- WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCESJournal of Sensory Studies, 1993