Food material properties as determining factors in nutrient release during human gastric digestion: a review-Reference-Cited by-同舟云学术

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Food material properties as determining factors in nutrient release during human gastric digestion: a review

Published:2020-01-20 Issue:22 Volume:60 Page:3753-3769
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Somaratne Geeshani¹²,Ferrua Maria J.¹³,Ye Aiqian¹,Nau Francoise⁴,Floury Juliane⁴,Dupont Didier⁴,Singh Jaspreet¹²

Affiliation:

1. Riddet Institute, Massey University, Palmerston North, New Zealand;

2. School of food and Advanced Technology, Massey University, Palmerston North, New Zealand;

3. Fonterra Research and Development Centre, Palmerston North, New Zealand;

4. STLO, INRA, AGROCAMPUS OUEST, Rennes, France

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1707770

Reference123 articles.

1. Gastroduodenal mucus bicarbonate barrier: protection against acid and pepsin

2. Mucus and bicarbonate secretion in the stomach and their possible role in mucosal protection.

3. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

4. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

5. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

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