The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion

Electrophoresis

Volumn 35, Issue 11, 2014, Pages 1607-1614

  Bordoni, Alessandra ^a   Laghi, Luca ^a   Babini, Elena ^a   Di Nunzio, Mattia ^a   Picone, Gianfranco ^a   Ciampa, Alessandra ^a   Valli, Veronica ^a   Danesi, Francesca ^a   Capozzi, Francesco ^a,b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Bresaola; In vitro digestion; Protein digestibility; SDS PAGE

Indexed keywords

ASSAYS; ENZYMES; MOLECULAR BIOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TIME DOMAIN ANALYSIS;

BIOACCESSIBILITY; BRESAOLA; IN-VITRO; IN-VITRO DIGESTIONS; NMR RELAXOMETRY; NMR-SPECTROSCOPY; PROCESSED MEAT; PROTEIN DIGESTIBILITY; SDS-PAGE; STATIC SIMULATIONS;

MEATS;

ARTICLE; BEEF; BIOMICS; BRESAOLA; FOOD ANALYSIS; FOODOMICS; IN VITRO STUDY; METABOLOMICS; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE RELAXOMETRY; NUTRITIONAL VALUE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEOMICS; PROTON NUCLEAR MAGNETIC RESONANCE; ANALYSIS; ANIMAL; DUODENUM; HUMAN; MEAT; METABOLISM; PROCEDURES; STOMACH;

PROTEIN;

ANIMALS; DUODENUM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD ANALYSIS; HUMANS; MEAT; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; PROTEINS; PROTEOLYSIS; PROTEOMICS; STOMACH;

EID: 84901948175     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.201300579     Document Type: Article

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