Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1-Reference-Cited by-同舟云学术

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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1

Published:2021-07-27 Issue:30 Volume:69 Page:8394-8402
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

West E. A. L.¹,Xu A. X.¹,Bohrer B. M.²,Corradini M. G.¹³,Joye I. J.¹,Wright A. J.⁴^ORCID,Rogers M. A.¹^ORCID

Affiliation:

1. Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada

2. Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States

3. Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada

4. Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada

Funder

Canada Foundation for Innovation

Canada Research Chairs

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03422

Reference58 articles.

1. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

2. Diet and teeth: Dietary hypotheses and human evolution

3. The evolution of human nutrition

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1. Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion;Journal of the Science of Food and Agriculture;2024-02-12

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3. The digestive fate of beef versus plant-based burgers from bolus to stool;Food Research International;2023-05

4. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation;Food Research International;2023-05

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