Search Results - "Regand, Alejandra"
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1
The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility
Published in Food chemistry (15-11-2011)“…► The physicochemical properties of β-glucan influence in vitro starch digestibility. ► As the viscosity of β-glucan increased, the starch digestibility was…”
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Journal Article -
2
Effect of trehalose on the glass transition and ice crystal growth in ice cream
Published in International journal of food science & technology (01-03-2008)“…The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical…”
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Journal Article -
3
Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins from cold-acclimated winter wheat grass extract
Published in Journal of food science (01-11-2005)“…The freezing properties of sucrose solutions containing ice structuring proteins (ISPs) from cold-acclimated winter wheat grass extract (AWWE) were evaluated…”
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Journal Article -
4
Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal
Published in Journal of agricultural and food chemistry (14-07-2010)“…The tendency of mixed linkage oat β-glucan to form viscous solutions is generally assumed to be related to its ability to lower serum cholesterol levels in…”
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Journal Article -
5
Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response
Published in Journal of agricultural and food chemistry (14-10-2009)“…To assess the effect of food processing on the capacity of oat β-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and…”
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Journal Article -
6
Structure and ice recrystallization in frozen stabilized ice cream model systems
Published in Food hydrocolloids (2003)“…Hydrocolloid stabilizers (carrageenan, carboxymethyl cellulose, xanthan gum, sodium alginate, locust bean gum (LBG) and gelatin) were labeled with rhodamine…”
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Journal Article -
7
Partial characterization of ice structuring proteins from winter wheat and their functionality in frozen foods
“…The freezing properties of sucrose solutions containing ice structuring proteins (ISPs) from cold-acclimated winter wheat extract (AWWE) were evaluated…”
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Dissertation