Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers’ spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 a...
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| מחברים אחרים: | , , |
| פורמט: | article |
| שפה: | אנגלית |
| יצא לאור: |
2023
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| נושאים: | |
| גישה מקוונת: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32691 |
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פריטים דומים: Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain
- Brewer’s spent grain used in fiber-enriched burgers. Influence of sustainability information on consumer responses
- In vitro digestibility and bioaccessibility of nutrients and non-nutrients composing extruded brewers’ spent grain
- Feasibility of extruded brewer’s spent grain as a food ingredient for a healthy, safe, and sustainable human diet
- An insight into the use of extruded brewers’ spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance
- Effect of information on consumers’ response to different food categories enriched with brewer’s spent grain
- Consumer willingness to pay for food products enriched with brewers’ spent grain: a discrete choice experiment