Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

LWT

Volumn 55, Issue 2, 2014, Pages 612-620

  Kaur, Lovedeep ^a   Maudens, Elise ^a   Haisman, Derek R ^a   Boland, Mike J ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Beef; Cooking; Curry; Protein digestion; SDS PAGE; Stew

Indexed keywords

AMINO ACIDS; COOKING; ENZYMES; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PEPTIDES;

COOKED MEAT; COOKING; COOKING CONDITIONS; CURRY; NINHYDRIN; PROTEIN DIGESTIBILITY; PROTEIN DIGESTION; RP-HPLC; SDS-PAGE; STEW;

BEEF;

EID: 84888130120     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.023     Document Type: Article

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