Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

Food Research International

Volumn 88, Issue Part B, 2016, Pages 293-301

  Vidal, Natalia P ^a   Picone, Gianfranco ^b   Goicoechea, Encarnacion ^a   Laghi, Luca ^b   Manzanos, María J ^a   Danesi, Francesca ^b   Bordoni, Alessandra ^b   Capozzi, Francesco ^b   Guillén, María D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

European sea bass; Hydrophilic metabolites; In vitro digestion; Molecular profiles; Proteolysis; Proton Nuclear Magnetic Resonance (1H NMR)

Indexed keywords

AMINO ACIDS; BIOMOLECULES; FISH; HYDROLYSIS; METABOLITES; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEOLYSIS; TRICHLOROACETIC ACID;

DENATURED PROTEINS; DICENTRARCHUS LABRAX; EUROPEAN SEA BASS; IN-VITRO DIGESTIONS; MOLECULAR PROFILES; NUCLEOTIDE DERIVATIVES; PROTEIN HYDROLYSIS; PROTON NUCLEAR MAGNETIC RESONANCE;

PROTEINS;

EID: 85001889659     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.013     Document Type: Article

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