In vitro protein digestibility of pork products is affected by the method of processing

Food Research International

Volumn 92, Issue , 2017, Pages 88-94

  Li, Li ^a,b   Liu, Yuan ^a,b   Zou, Xiaoyu ^a,b   He, Jing ^a,b   Xu, Xinglian ^a,b   Zhou, Guanghong ^a,b   Li, Chunbao ^a,b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

In vitro digestion; LC MS MS; Particle size; Pork products

Indexed keywords

BIOLOGICAL MATERIALS; EMULSIFICATION; PARTICLE SIZE; PEPTIDES; PROCESSING; PROTEINS;

HIGH TEMPERATURE; IN-VITRO DIGESTIONS; LC-MS/MS; METHOD OF PROCESSING; PARTICLE SIZE MEASUREMENT; PORK PRODUCTS; PROCESSING METHOD; PROTEIN DIGESTIBILITY;

MEATS;

PEPSIN A; TRYPSIN;

ANALYSIS; ANIMAL; FOOD HANDLING; HEAT; LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; PARTICLE SIZE; PIG; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; RED MEAT; TANDEM MASS SPECTROMETRY;

ANIMALS; CHROMATOGRAPHY, LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HOT TEMPERATURE; MEAT PRODUCTS; MEAT PROTEINS; PARTICLE SIZE; PEPSIN A; RED MEAT; SWINE; TANDEM MASS SPECTROMETRY; TRYPSIN;

EID: 85008145399     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.024     Document Type: Article

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