To what extent does the nitrosation of meat proteins influence their digestibility?-Reference-Cited by-同舟云学术

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To what extent does the nitrosation of meat proteins influence their digestibility?

Published:2018-11 Issue: Volume:113 Page:175-182
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Théron Laëtitia^ORCID,Chambon Christophe,Sayd Thierry,De La Pomélie Diane,Santé-Lhoutellier Véronique,Gatellier Philippe

Funder

CEPIA Department of INRA

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids;Barbe;Food Chemistry,2013

2. Heme Iron from meat and risk of colorectal cancer: A meta-analysis and a review of the mechanisms involved;Bastide;Cancer Prevention Research,2011

3. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

4. Carcinogenicity of consumption of red and processed meat;Bouvard;The Lancet Oncology,2015

5. A software for analysing and visualising data;Caraux;Bioinformatics,2005

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1. Meat products in human nutrition and health – About hazards and risks;Meat Science;2024-12

2. Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation;Food Research International;2024-11

3. Dynamic simulation of food protein digestion and bioactive peptide release;Protein Digestion-Derived Peptides;2024

4. Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment;Food Chemistry;2022-12

5. Effect of processing on in vitro digestibility (IVPD) of food proteins;Critical Reviews in Food Science and Nutrition;2021-09-30

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