相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
Yantao Yin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects
Faith A. Manditsera et al.
FOOD RESEARCH INTERNATIONAL (2019)
Digestibility of glycated milk proteins and the peptidomics of their in vitro digests
Di Zhao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts
Suisui Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing
Eveline A. Menezes et al.
FOOD CHEMISTRY (2018)
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets
Wilson P. Semedo Tavares et al.
FOOD RESEARCH INTERNATIONAL (2018)
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
Lyulin Hu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets
Wilson P. Semedo Tavares et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil
Yanping Zou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
In vitro protein digestibility of pork products is affected by the method of processing
Li Li et al.
FOOD RESEARCH INTERNATIONAL (2017)
Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets
Lyulin Hu et al.
RSC ADVANCES (2017)
Influence of home cooking conditions on Mail lard reaction products in beef
Aurea Juliana Bombo Trevisan et al.
FOOD CHEMISTRY (2016)
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Chetan Sharma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Use of in vitro digestion method and theoretical calculations to evaluate the bioaccessibility of Al, Cd, Fe and Zn in lettuce and cole by inductively coupled plasma mass spectrometry
Emanueli do Nascimento da Silva et al.
MICROCHEMICAL JOURNAL (2015)
Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective
Siying Wen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs
Marie-Laure Bax et al.
PLOS ONE (2013)
Effect of heat treatment on protein oxidation in pig meat
S. Traore et al.
MEAT SCIENCE (2012)
Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials
Rui Ganhao et al.
FOOD CHEMISTRY (2011)
Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
Weizheng Sun et al.
MEAT SCIENCE (2011)
Maillard reaction products profile and intake from Spanish typical dishes
Cristina Delgado-Andrade et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
Ph. Gatellier et al.
MEAT SCIENCE (2010)
Analysis of glycative products in sauces and sauce-treated foods
Pei-chun Chao et al.
FOOD CHEMISTRY (2009)
Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins
Chun Cui et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Intake of Maillard reaction products reduces iron bioavailability in male adolescents
Marta Mesias Garcia et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Use of meat fluorescence emission as a marker of oxidation promoted by cooking
Ph. Gatellier et al.
MEAT SCIENCE (2009)
Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins
Veronique Sante-Lhoijtellier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins
Veronique Sante-Lhoutellier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Technical note:: A simplified procedure for myofibril hydrophobicity determination
Ilham Chelh et al.
MEAT SCIENCE (2006)
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins
Martine Morzel et al.
MEAT SCIENCE (2006)
Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats
GS Gilani et al.
JOURNAL OF NUTRITION (2003)
Improved method for determining food protein degree of hydrolysis
PM Nielsen et al.
JOURNAL OF FOOD SCIENCE (2001)
分享论文
