High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking-Reference-Cited by-同舟云学术

High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking

Published:2015-08-19 Issue:10 Volume:145 Page:2221-2228
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Oberli Marion¹²,Marsset-Baglieri Agnès¹²,Airinei Gheorghe¹²,Santé-Lhoutellier Véronique³,Khodorova Nadezda¹²,Rémond Didier⁴⁵,Foucault-Simonin Angélique¹²,Piedcoq Julien¹²,Tomé Daniel¹²,Fromentin Gilles¹²,Benamouzig Robert¹²,Gaudichon Claire¹²

Affiliation:

1. French National Institute for Agricultural Research (INRA), Nutrition Physiology and Ingestive Behavior, Paris, France

2. AgroParisTech, Research Center for Human Nutrition Ilde de France, UMR914, Nutrition Physiology and Ingestive Behavior, Paris, France

3. French National Institute for Agricultural Research (INRA), UR370 Quality of Animal Products, Saint Genès Champanelle, France

4. French National Institute for Agricultural Research (INRA), Unit of Human Nutrition, Research Center for Human Nutrition Auvergne, Clermont-Ferrand, France

5. Human Nutrition Unit, Clermont University, University d'Auvergne, Clermont-Ferrand, France

Funder

French Agency for Research and Technology

EU-funded COST action INFOGEST

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/145/10/2221/23969853/jn216838.pdf

Reference43 articles.

1. Chemical oxydation decreases proteolityc susceptibility of skeletal muscle myofibrillar proteins;Morzel;Meat Sci,2006