Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta&#8217;s glycaemic index and protein digestibility. Salmon fish (<i>Oncorhynchus tschawytscha</i>) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (<i>w</i>/<i>w...

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Bibliographic Details
Main Authors: Ajay S. Desai, Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, Charles S. Brennan
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Molecules
Subjects:
pasta
salmon powder
glycaemic index
protein digestibility
polyphenols
antioxidant activity
bioaccessbility
Online Access:https://www.mdpi.com/1420-3049/24/5/839

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