Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation
This study investigated the effect of various thermal processing methods (steaming, boiling, roasting, and frying) on the protein digestibility of dry fermented sausages. The results showed that thermal processing improves gastric digestibility by inducing protein denaturation, transforming β-turns...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-01-01
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| coleção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157526000362 |
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