Improvement of the digestibility of the proteins of the red alga Palmaria palmata by physical processes and fermentation

Nahrung - Food

Volumn 47, Issue 5, 2003, Pages 339-344

  Marrion, Olivier ^b   Schwertz, Annie ^b   Fleurence, Joël ^b   Guéant, Jean Louis ^b   Villaume, Christian ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b NONE

Author keywords

Fermentation; In vitro digestibility; Nutritional value; Palmaria palmata; Xylan

Indexed keywords

ALGAL PROTEIN; CASEIN; LIQUID NITROGEN; MINERAL; PANCREATIN; PEPSIN A; WATER; XYLAN;

ARTICLE; CONTROLLED STUDY; DEMINERALIZATION; DIALYSIS; DIETARY FIBER; DIGESTION; FERMENTATION; FOOD ANALYSIS; FOOD QUALITY; IN VITRO STUDY; MEAT; NONHUMAN; NUTRIENT CONTENT; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN INTAKE; RED ALGA; SOLUBILITY; SWINE;

ALGAE, RED; ASPERGILLUS; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FERMENTATION; FOOD HANDLING; NUTRITIVE VALUE; RHIZOPUS; SOLUBILITY; TRICHODERMA;

ALGAE; PALMARIA PALMATA; RHODOPHYTA; RHODYMENIA PALMATA; SUIDAE; SUS SCROFA;

EID: 0242467935     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390078     Document Type: Article

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