Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

Author:

Hernández-Olivas EverORCID,Muñoz-Pina SaraORCID,García-Hernández Jorge,Andrés Ana,Heredia Ana

Funder

CONACYT

Generalitat Valenciana

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference77 articles.

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2. Base de Datos Española de Composición de Alimentos v1.0. AESAN/BEDCA Base de Datos Española de Composición de Alimentos v1.0;AESAN/BEDCA,2010

3. Effects of heat treatment and in vitro digestion on the angiotensin converting enzyme inhibitory activity of some legume species;Akillioǧlu;European Food Research and Technology,2009

4. Consumer attitudes towards meat consumption in Spain with special reference to quality marks and kid meat;Alcalde;EAAP Scientific Series,2013

5. Official methods of análisis. Association of official analytical chemists;AOAC,2000

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