Comparative efficacy of actinidin from green and gold kiwi fruit extract onin vitrosimulated protein digestion of beefSemitendinosusand its myofibrillar protein fraction-Reference-Cited by-同舟云学术

Comparative efficacy of actinidin from green and gold kiwi fruit extract onin vitrosimulated protein digestion of beefSemitendinosusand its myofibrillar protein fraction

Published:2019-09-06 Issue:2 Volume:55 Page:742-750
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gong Xi¹,Morton James D.¹,Bhat Zuhaib F.¹^ORCID,Mason Susan L.¹,Bekhit Alaa El‐Din A.²^ORCID

Affiliation:

1. Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand

2. Department of Food Sciences University of Otago P.O. Box 56 Dunedin 9054 New Zealand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14345

Reference36 articles.

1. Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

2. Pulsed electric field: Role in protein digestion of beef Biceps femoris

3. Pulsed electric field: A new way to improve digestibility of cooked beef

4. Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi

5. Slow and fast dietary proteins differently modulate postprandial protein accretion

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