Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre

dc.creatorRodriguez, Maria Susana
dc.creatorMontero, Mirta Ester
dc.creatorDello Staffolo, Marina
dc.creatorMartino, Miriam Nora
dc.creatorBevilacqua, Alicia Eva
dc.creatorAlbertengo, Liliana
dc.date.accessioned2022-06-04T00:22:41Z
dc.date.accessioned2022-10-15T08:48:10Z
dc.date.available2022-06-04T00:22:41Z
dc.date.available2022-10-15T08:48:10Z
dc.date.created2022-06-04T00:22:41Z
dc.date.issued2008-11
dc.identifierRodriguez, Maria Susana; Montero, Mirta Ester; Dello Staffolo, Marina; Martino, Miriam Nora; Bevilacqua, Alicia Eva; et al.; Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre; Elsevier; Carbohydrate Polymers; 74; 4; 11-2008; 797-801
dc.identifier0144-8617
dc.identifierhttp://hdl.handle.net/11336/158944
dc.identifier1879-1344
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4366839
dc.description.abstractSince chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer with nutrients. Yogurt with fortified chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin was used as a food model. The availabilities of glucose and calcium in this model were studied by an in vitro gastrointestinal tract simulation. Results showed that the different fibres decreased both glucose and calcium availabilities whereas the effect of chitosan was more pronounced. (17.7 ± 2.1% and 21.0 ± 2.5% depress respectively). This work demonstrated that the addition of chitosan to yogurts influences the availability of nutrients.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://tinyurl.com/27fbcezh
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCHITOSAN
dc.subjectGLUCOSE
dc.subjectYOGURT
dc.titleChitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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