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http://hdl.handle.net/10261/194182
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Benitez, Vanesa | es_ES |
dc.contributor.author | Mollá, Esperanza | es_ES |
dc.contributor.author | Martín-Cabrejas, María A. | es_ES |
dc.contributor.author | Aguilera, Yolanda | es_ES |
dc.contributor.author | Esteban, Rosa M. | es_ES |
dc.date.accessioned | 2019-11-08T08:48:31Z | - |
dc.date.available | 2019-11-08T08:48:31Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Journal of Functional Foods 36: 34-42 (2017) | es_ES |
dc.identifier.issn | 1756-4646 | - |
dc.identifier.issn | 2214-9414 | - |
dc.identifier.uri | http://hdl.handle.net/10261/194182 | - |
dc.description.abstract | Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs. | es_ES |
dc.description.sponsorship | This research was supported by funding from Ministerio de Ciencia y Tecnología – Spain (AGL2003-09138-C04-01). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Onion by-products | es_ES |
dc.subject | Thermal treatments | es_ES |
dc.subject | Fibre concentrates | es_ES |
dc.subject | Physicochemical properties | es_ES |
dc.subject | Hypoglycaemic effects | es_ES |
dc.title | Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.jff.2017.06.045 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jff.2017.06.045 | es_ES |
dc.contributor.funder | Ministerio de Ciencia y Tecnología (España) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100006280 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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accesoRestringido.pdf | 59,24 kB | Adobe PDF | Visualizar/Abrir |
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