Effects of Industrial Heating Processes of Milk-Based Enteral Formulas on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Protein Digestibility-Reference-Cited by-同舟云学术

Effects of Industrial Heating Processes of Milk-Based Enteral Formulas on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Protein Digestibility

Published:2015-07-27 Issue:30 Volume:63 Page:6787-6798
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wada Yasuaki¹²,Lönnerdal Bo¹

Affiliation:

1. Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, California 95616, United States

2. Nutritional Science Institute, Morinaga Milk Industry Co., Ltd. , 5-1-83, Higashihara, Zama, Kanagawa Pref. 252-8583, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02189

Reference37 articles.

1. Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

2. Peptic and Tryptic Hydrolysis of Native and Heated Whey Protein to Reduce Its Antigenicity

3. Effect of heating on Maillard reactions in milk

4. Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig

5. N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

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