Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 1, 2008, Pages 62-69

  Zeece, Michael ^a   Huppertz, Thom ^b   Kelly, Alan ^c  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Lactoglobulin; High pressure; In vitro pepsin digestion; Proteolysis

Indexed keywords

ENZYME ACTIVITY; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; HYDROLYSIS; MASS SPECTROMETRY;

HYPOALLERGENIC FOODS; IMMUNOLOGICAL SENSITIZATION; IN-VITRO PEPSIN DIGESTION; PROTEASES;

PEPTIDES;

EID: 36348936097     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.05.004     Document Type: Article

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