Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Justine Mouécoucou"'
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2007, 104 (3), pp.1242-1249. ⟨10.1016/j.foodchem.2007.01.057⟩
Food Chemistry, Elsevier, 2007, 104 (3), pp.1242-1249. ⟨10.1016/j.foodchem.2007.01.057⟩
International audience; We investigate the influence of charged polysaccharides such as gum arabic and low methylated pectin (LMP), and of un-charged polysaccharides such as xylan, on the in vitro digestibility of b-lactoglobulin (b-lg) and on the in
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (15), pp.5643-5650. ⟨10.1021/jf053178j⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (15), pp.5643-5650. ⟨10.1021/jf053178j⟩
The specific effects of heat treatment and/or addition of low/high-methylated pectin (LMP/HMP) on the allergenicity of beta-lactoglobulin (beta-Lg) and its hydrolysis products were investigated through a two-step in vitro digestion approach. beta-Lg
Publikováno v:
Food Research International. 37:777-783
The effects of different levels of gum arabic, low methoxy (LM) pectin or xylan on peanut protein isolate (PPI) digestibility were evaluated. PPI was hydrolysed in a two-step hydrolysis in vitro, first by pepsin followed by a trypsin/chymotrypsin mix
Publikováno v:
Journal of the Science of Food and Agriculture. 60:361-368
Seven groups of 12 Wistar rats were fed during two experimental periods. During the first period of 4 weeks, rats were fed diets containing 100 g kg−1 of casein or soya-protein. In the case of casein, diets contained casein, casein + 3.5 g kg−1 o
Publikováno v:
Food Hydrocolloids. 5:45-47
Manufacturing low-fat food products based on plant protein sources calls for the use of texturizing agents. The interaction between these agents and plant proteins during food processing could produce foodstuffs which provoke changes in early develop
Publikováno v:
Food Macromolecules and Colloids ISBN: 9780854047000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f56b8fcf759900e4a7b38f3887605629
https://doi.org/10.1039/9781847550873-00356
https://doi.org/10.1039/9781847550873-00356