Improvement of meat protein digestibility in infants and the elderly.

Lee, Seonmin; Choi, Yun-Sang; Jo, Kyung; Yong, Hae In; Jeong, Hyun Gyung; Jung, Samooel

Lee, Seonmin; Choi, Yun-Sang; Jo, Kyung; Yong, Hae In; Jeong, Hyun Gyung; Jung, Samooel.

Afiliação

Lee S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea.
Jo K; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
Yong HI; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea.
Jeong HG; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
Jung S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea. Electronic address: samooel@cnu.ac.kr.

Food Chem ; 356: 129707, 2021 Sep 15.

Article em En | MEDLINE | ID: mdl-33873143

Assuntos

Digestão; Proteínas de Carne/metabolismo; Carne/análise; Idoso; Envelhecimento/metabolismo; Envelhecimento/fisiologia; Animais; Humanos; Hidrólise; Lactente; Estômago/fisiologia

Palavras-chave

Elderly; Infant; Meat protein digestion; Non-thermal technology; Protein structure

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Digestão / Proteínas de Carne / Carne Tipo de estudo: Prognostic_studies Limite: Aged / Animals / Humans / Infant Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article

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