Starch and protein hydrolysis in cooked quinoa (Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion-Reference-Cited by-同舟云学术

Starch and protein hydrolysis in cooked quinoa (Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion

Published:2022 Issue:2 Volume:13 Page:920-932
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tagle-Freire Danny¹^ORCID,Mennah-Govela Yamile²^ORCID,Bornhorst Gail M.²³^ORCID

Affiliation:

1. ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador

2. Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA

3. Riddet Institute, Massey University, Palmerston North, New Zealand

Abstract

Differences in particle size and type of digestion model impacted pH, and protein and starch hydrolysis during gastric digestion of quinoa.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO02685B

Reference67 articles.

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2. The Resistance of Quinoa (Chenopodium quinoaWilld.) to Adverse Abiotic Factors

3. Quinoa biodiversity and sustainability for food security under climate change. A review

4. Chapter 1 Quinoa (Chenopodium quinoa Willd.)

5. Sustainability of plant-based diets: back to the future

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