CORRELATING THE STRUCTURE AND VISCOSITIES OF DIFFERENT PECTIN FIBERS TO IN VIVO HUMAN SATIETY AND IN VITRO GASTRIC DIGESTION VISCOSITIES USING A NOVEL IN VITRO GASTRIC DIGESTION METHOD
The effects of a simulated in vitro digestion model on the viscosity of solutions comprised of high methoxyl, low methoxyl, and low methoxyl amidated pectins were examined in conjunction with a human satiety study with healthy men (n=10) and women (n=15). Participants attended 8 morning sessions wit...
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| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/10214/7746 |