Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications-Reference-Cited by-同舟云学术

Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

Published:2022-10 Issue: Volume:192 Page:108924
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mitra Bhaskar,Kristensen Lars,Lametsch Rene,Ruiz-Carrascal Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. Comparison between conventional convective heating and microwave heating: An FTIR spectroscopy study of the effects of microwave oven cooking of bovine breast meat;Calabrò;Journal of Electromagnetic Analysis and Applications,2012

5. In vitro bifidogenic effect of Maillard-type milk protein–galactose conjugates on the human intestinal microbiota;Corzo-Martínez;International Dairy Journal,2013

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