Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour.

Dong, Gui-Mei; Dong, Ji-Lin; Zhu, Ying-Ying; Shen, Rui-Ling; Qu, Ling-Bo

Dong, Gui-Mei; Dong, Ji-Lin; Zhu, Ying-Ying; Shen, Rui-Ling; Qu, Ling-Bo.

Afiliación

Dong GM; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China.
Dong JL; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China.
Zhu YY; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China.
Shen RL; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China.
Qu LB; Key Laboratory of Chemical Biology and Organic Chemistry, Zhengzhou University, Zhengzhou, Henan, 450001, China.

J Food Sci ; 86(3): 1089-1096, 2021 Mar.

Article en En | MEDLINE | ID: mdl-33751602

Asunto(s)

Chenopodium quinoa/química; Harina/análisis; Alimentos Formulados/análisis; Fórmulas Infantiles/química; Mijos/química; Prebióticos/análisis; Manipulación de Alimentos; Humanos; Lactante; Fórmulas Infantiles/análisis; Estado Nutricional; Destete

Palabras clave

in vitro digestibility; nutritional; prebiotic effect; quinoa-millet complementary food

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Formulados / Chenopodium quinoa / Fórmulas Infantiles / Prebióticos / Harina / Mijos Límite: Humans / Infant Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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