Effect of processing technologies on the digestibility of egg proteins.

Bhat, Zuhaib F; Morton, James D; Bekhit, Alaa El-Din A; Kumar, Sunil; Bhat, Hina F

Bhat, Zuhaib F; Morton, James D; Bekhit, Alaa El-Din A; Kumar, Sunil; Bhat, Hina F.

Afiliação

Bhat ZF; Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India.
Morton JD; Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand.
Bekhit AEA; Department of Food Sciences, University of Otago, Dunedin, New Zealand.
Kumar S; Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India.
Bhat HF; Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India.

Compr Rev Food Sci Food Saf ; 20(5): 4703-4738, 2021 09.

Article em En | MEDLINE | ID: mdl-34355496

Assuntos

Digestão; Proteínas do Ovo; Animais; Peptídeos; Proteólise; Inibidores da Tripsina

Palavras-chave

egg proteins; gastrointestinal digestion; high-pressure processing; microwave; pasteurization; pickling; pulsed electric field; ultrasound

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas do Ovo / Digestão Limite: Animals Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Índia

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