In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Innovative Food Science and Emerging Technologies

Volumn 54, Issue , 2019, Pages 152-161

  Baugreet, Sephora ^a,b   Gomez, Carolina ^a   Auty, Mark A E ^a   Kerry, Joseph P ^b   Hamill, Ruth M ^a   Brodkorb, André ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bioaccessibility; Food structure; In vitro digestion; Protein enriched meat; Sous vide processing; Static digestion; Transglutaminase

Indexed keywords

AMINO ACIDS; MOLECULAR WEIGHT; PEPTIDES;

BIOACCESSIBILITY; CONFOCAL LASER SCANNING MICROSCOPY; FOOD STRUCTURES; IN-VITRO DIGESTIONS; PEA PROTEIN ISOLATES; PROTEIN HYDROLYSIS; RESTRUCTURED BEEF; TRANSGLUTAMINASES;

BEEF;

EID: 85064277247     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2019.04.005     Document Type: Article

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