Non-thermal processing has an impact on the digestibility of the muscle 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.

Afiliación

Bhat ZF; Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India.
Morton JD; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, 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, India.
Bhat HF; Division of Biotechnology, SKUAST of Kashmir, Srinagar, India.

Crit Rev Food Sci Nutr ; 62(28): 7773-7800, 2022.

Article en En | MEDLINE | ID: mdl-33939555

Asunto(s)

Digestión; Proteínas Musculares; Aminoácidos; Disulfuros; Humanos; Proteínas Musculares/química; Péptidos; Agregado de Proteínas

Palabras clave

Aging; comminution; curing; drying; gastrointestinal digestion; in vivo and in vitro studies; marination; mechanisms; muscle composition and fiber type; muscle proteins; protein digestibility; ripening

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Digestión / Proteínas Musculares Límite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: India

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google