Effect of processing on in vitro digestibility (IVPD) of food proteins
Author:
Affiliation:
1. Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
2. Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1980763
Reference280 articles.
1. Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly
2. Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
3. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods
4. Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus)
5. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
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