Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms-Reference-Cited by-同舟云学术

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Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Published:2012-02-28 Issue:10 Volume:60 Page:2569-2576
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bax Marie-Laure¹²³,Aubry Laurent¹,Ferreira Claude¹,Daudin Jean-Dominique¹,Gatellier Philippe¹,Rémond Didier²³,Santé-Lhoutellier Véronique¹

Affiliation:

1. INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France

2. INRA, UMR1019, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France

3. Clermont Université, Université d’Auvergne, Unité de Nutrition Humaine, B.P. 10448, F-63000 Clermont-Ferrand, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf205280y

Reference40 articles.

1. Red meat consumption: An overview of the risks and benefits

2. Red meat and colorectal cancer: a critical summary of prospective epidemiologic studies

3. Meat consumption and cooking practices and the risk of colorectal cancer

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