Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice
Author:
Affiliation:
1. School of Food and Biological Engineering
2. Hefei University of Technology
3. Hefei
4. People's Republic of China
5. Engineering Research Center of Bio-process from Ministry of Education
Abstract
A mixed gel of lean meat and RS promoted gastrointestinal digestion and cecalfermentation in mice.
Funder
Fundamental Research Funds for the Central Universities
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01204A
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4. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life
5. Ingestion of an Inulin-Enriched Pork Sausage Product Positively Modulates the Gut Microbiome and Metabolome of Healthy Rats
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