Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage-Reference-Cited by-同舟云学术

Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage

Published:2017-09-09 Issue:12 Volume:52 Page:2684-2694
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhou Yiting¹,Yang Wanjun¹,Zhou Guanghong¹,Xu Xinglian¹^ORCID,Zhang Zhigang²,Ahmad Muhammad Ijaz¹,Li Chunbao¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Meat Processing; MOA; Jiang Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China

2. State Key Laboratory of Food Safety Technology for Meat Products; Xiamen 361000 China

Funder

National Natural Science Foundation of China

Ministry of Agriculture of the People's Republic of China

Government of Jiangsu Province

RAPD (Jiangsu Province)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13560/fullpdf

Reference37 articles.

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

2. Disulfide reactivity and in vitro protein digestibility of different thermal-treated milk samples and whey proteins;Carbonaro;Journal of Agricultural & Food Chemistry,1997

3. Assessment of the long-term stability of retort pouch foods to support extended duration spaceflight;Catauro;Journal of Food Science,2012

4. Retort Pouch Foods

5. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets;Deng;Food Chemistry,2015

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein;Food Chemistry;2024-12

2. Effect of Different Thermal Processing Treatments on Beef Protein Digestion and the Peptidomics of in Vitro Digests;2024

3. Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb;Meat Science;2023-10

4. Real meat and plant-based meat analogues have different in vitro protein digestibility properties;Food Chemistry;2022-09

5. Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle;Foods;2022-07-14