Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.

Wang, Wenli; Li, Ying; Zhou, Xirui; Li, Chunbao; Liu, Yuan

Wang, Wenli; Li, Ying; Zhou, Xirui; Li, Chunbao; Liu, Yuan.

Afiliação

Wang W; Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Li Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Zhou X; Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Li C; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electro
Liu Y; Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.

Meat Sci ; 171: 108290, 2021 Jan.

Article em En | MEDLINE | ID: mdl-32949821

Assuntos

Produtos da Carne/análise; Peptídeos/química; Proteólise; Animais; Digestão; Manipulação de Alimentos/métodos; Tamanho da Partícula; Pepsina A/química; Suínos; Tripsina/química

Palavras-chave

Chinese dry-cured hams; Digestion product profiles; In vitro digestion; Ripening period

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Peptídeos / Proteólise / Produtos da Carne Limite: Animals Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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