Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

[Image: see text] Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Izdano u:J Agric Food Chem
Glavni autori: Duque-Estrada, Patrícia, Berton-Carabin, Claire C., Nieuwkoop, Matthijs, Dekkers, Birgit L., Janssen, Anja E. M., van der Goot, Atze Jan
Format: Artigo
Jezik:Inglês
Izdano: American Chemical Society 2019
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6716211/
https://ncbi.nlm.nih.gov/pubmed/31414795
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.9b02423
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Similar Items