Invitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan

International Dairy Journal

Volumn 46, Issue , 2015, Pages 39-45

  Rinaldi, Laure ^a   Rioux, Laurie Eve ^a   Britten, Michel ^b   Turgeon, Sylvie L ^a  

^a Institute of Nutraceuticals and Functional Foods   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; DAIRY PRODUCTS; PEPTIDES; PROTEOLYSIS; STARCH;

BETA-GLUCANS; BIOACCESSIBILITY; DEGREE OF HYDROLYSIS; GASTRIC DIGESTIONS; GASTROINTESTINAL DIGESTION; MICRO REACTOR; NATIVE PROTEINS; PROTEIN DIGESTION;

ASCORBIC ACID;

EID: 84937209806     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.09.005     Document Type: Article

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