Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion-Reference-Cited by-同舟云学术

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Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

Published:2016-05 Issue: Volume:56 Page:169-178
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Fang Xixi,Rioux Laurie-Eve,Labrie Steve,Turgeon Sylvie L.

Funder

Canadian Agri-Science Clusters Initiative (Dairy Farmers of Canada, Agriculture and Agri-Food Canada and the Canadian Dairy Commission)

Canadian Foundation for Innovation

Le fonds de recherche du Québec – Nature et Technologies

Ministère de l'Économie, de l'Innovation et de l'Exportation (MEIE)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. Ash of cheese. Method no. 935.42;AOAC,2000

2. Loss on drying (moisture) in cheese. Method no. 926.08;AOAC,2008

3. La diversité de l'apport protéique et son impact anabolique;Boirie;Nutrition Clinique et Métabolisme,2011

4. A proposed food breakdown classification system to predict food behavior during gastric digestion;Bornhorst;Journal of Food Science,2015

5. Kinetics of in vitro bread bolus digestion with varying oral and gastric digestion parameters;Bornhorst;Food Biophysics,2013

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