Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

Author:

Igual Marta,García-Segovia Purificación,Martínez-Monzó JavierORCID

Funder

Universitat Politècnica de València

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference32 articles.

1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;J. Agric. Food Chem.,1991

2. Effects of formulation and process conditions on microstructure, texture, and digestibility of extruded insect-riched snacks;Azzollini;Innovat. Food Sci. Emerg. Technol.,2018

3. Arginine stimulates lymphocyte immune response in healthy human beings;Barbul;Surgery,1981

4. A new, rapid, high-sensitivity analysis of amino acids in food type samples;Bidlingmeyer;J. Assoc. Off. Anal. Chem.,1987

5. Human digestion–a processing perspective;Boland;J. Sci. Food Agric.,2016

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