Saccharides - bioavailability in vitro from microalgae enriched bread
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Książka
Tytuł książki
Proceedings of the 14th International Conference on Polysaccharides - Glycoscience : 7-9 November 2018, Prague, Czech Republic
Data publikacji
2018
ISBN
978-80-86238-80-7
Wydawca
Czech Chemical Society
Publikacja
Główny język publikacji
en
Tytuł rozdziału
Saccharides - bioavailability in vitro from microalgae enriched bread
Rok publikacji
2018
Strony (od-do)
317-319
Numer rozdziału
Identyfikator DOI
Liczba arkuszy
0.3
Hasło encyklopedyczne
Autorzy
Pozostali autorzy
+ 1
Konferencja
Indeksowana w Scopus
nie
Indeksowana w Web of Science Core Collection
tak
Liczba cytowań z Web of Science Core Collection
Nazwa konferencji (skrócona)
14th ICPG
Nazwa konferencji
14th International Conference on Polysaccharides-Glycoscience
Początek konferencji
2018-11-07
Koniec konferencji
2018-11-09
Lokalizacja konferencji
Praga
Kraj konferencji
CZ
Lista innych baz czasopism i abstraktów w których była indeksowana
Streszczenia
Język
en
Treść
Bread is still a staple food for many of European - however, in recent years, their consumption has decreased due to lifestyle changes. Hence there is a need to develop new versions of bakery products that would meet the expectations of conscious consumers. new cereal products are developed by the industry and at the same time, they provide nutritional and functional benefits for the body, including micronutrients like minerals vitamins. Alternative food sources such as algae biomass offer great potential in meeting global challenges such as increased population, deficit of fossil fuel and climate change. In the production of food, attempts have been made to add algae to the bread as well as extracts from Spirulina or Chlorella to cakes. The importance of monitoring the profile of sugars in cereal grains utilization is well known including those sugars produced from strach by hydrolysis action. Free sugars and oligosacharides are potentially fermentable substrates for yeast and lactic acid bacteria in bread production. They also praticipate in browning reactions during baking, contributing to the organoleptic characteristics of bread. Sugars enhance bread freshness and texture, an low-molecular-mass soluble dextrins seem to play a role in staling of bread and, especially reducing sugars have an impact on the formation of heat-induced compounds. The objective of this study was to evaluate the effect of the incorporation of defferent algae formulations (Ascophyllum nodosum, Arthrospira platensis) on the sugar profile in the rye bread, and estimotion in vitro bioavialiability of these compounds.
Inne
System-identifier
URe319b43752ca4820bff3bf5437e1c1c0