Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 20, 2015, Pages 4973-4978

  Marcolini, Elena ^a   Babini, Elena ^a   Bordoni, Alessandra ^a   Di Nunzio, Mattia ^a   Laghi, Luca ^a   Maczó, Anita ^b   Picone, Gianfranco ^a   Szerdahelyi, Emoke ^b   Valli, Veronica ^a   Capozzi, Francesco ^a,c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b National Agricultural Research and Innovation Centre   (Hungary)

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

^{1< sup>H NMR; bioaccessibility; bioactive compounds; bresaola; carnosine; CZE; in vitro digestion}

Indexed keywords

CAPILLARY ELECTROPHORESIS; CURING; ELECTROPHORESIS; MEATS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PEPTIDES;

BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; BRESAOLA; CARNOSINE; CZE; IN-VITRO DIGESTIONS;

BEEF;

CARNOSINE;

ANALYSIS; ANIMAL; BIOLOGICAL MODEL; BOVINE; CHEMISTRY; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; INTESTINE ABSORPTION; MEAT; METABOLISM;

ANIMALS; CARNOSINE; CATTLE; DIGESTION; GASTROINTESTINAL TRACT; HUMANS; INTESTINAL ABSORPTION; MEAT PRODUCTS; MODELS, BIOLOGICAL;

EID: 84930224912     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01157     Document Type: Article

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