High pressure effect on meat and lupin protein digestibility

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 649-652

  de Lamballerie Anton, M ^a   Delepine S ^a   Chapleau, N ^a  

^a Universite de Nantes   (France)

Author keywords

Digestibility; High pressure; Lupin; Meat; Protein

Indexed keywords

CHEMICAL MODIFICATION; FOOD PROCESSING; HEAT TREATMENT; HIGH PRESSURE EFFECTS; HYDROLYSIS; NUTRITION; PROTEINS; VITAMINS;

DIGESTIBILITY; HIGH PRESSURE; LUPINS;

MEATS;

EID: 0348001947     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212419     Document Type: Article

References (4)

1. Elgasim, E. A. and Kennick, W. H. (1980). Effect of pressurization of pre-rigor beef muscles on protein quality. J. Food. Sci., 45, 1122-1124.
2. Klepacka, M., Porzucek, H., Piecyk, M. and Salanski, P. (1996). Effect of high-pressure on solubility and digestibility of legume proteins. Polish J. Food Nutr. Sci., 6/47(2), 41-49.
3. Oste, R. K. (1991). Digestibility of processed food protein. In: Friedman, M. (Ed.), Nutritional and Toxicological Consequences of Food Processing. Plenum Press, New York, pp. 371-388.
4. Offer, G. and Moos, C. (1973). A new protein of the ticks filaments of vertebrate skeletal myofibrils. J. Mol. Bio., 74, 653-676.