Results 261 to 270 of about 117,867,101 (302)

Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes

Plant Foods for Human Nutrition, 1984
Studies were conducted on chickpeas (Cicer arietinum), horse gram (Dolichos biflorus) and cowpea (Vigna sinensis), processed by 6 methods: boiling, pressure cooking, puffing, frying, germinating, and germinating + cooking.
H S R Desikachar
exaly   +1 more source

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In vitro studies of intragastric digestion

Digestive Diseases and Sciences, 1983
Following consumption of a meal, 99% of the large food particles are emptied only after intragastric fragmentation has reduced their diameter to less than 2 mm. An in vitro model was constructed to evaluate some of the factors which may play a role in the process of intragastric digestion. Gastric mixing of food was simulated in a silicone rubber tube (
J G, Arnold, A, Dubois
openaire   +2 more sources

Digestibility of glycated milk proteins and the peptidomics of their in vitro digests

Journal of the Science of Food and Agriculture, 2019
AbstractBACKGROUNDMilk proteins are widely used in food production and are often glycated by reducing sugar. Although many studies have reported the digestibility of glycated milk protein, most have focused on measuring degree of hydrolysis (DH), showing sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) image of digests.
Di Zhao, Lin Li, Thao T Le, Lotte B Larsen, Dan Xu, Wenjuan Jiao, Bulei Sheng, Bing Li, Xia Zhang   +8 more
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Protein digestion in pigs measured in vitro

Archiv für Tierernaehrung, 1990
In vitro determination of protein digestibility by treating feedstuffs with pepsin-HCl respectively with pepsin and trypsin yields results that differ considerably from the ileal protein digestibility figures. Comparable results for N and lysine are received when the largest polypeptides in the solution obtained after peptic and tryptic treatment are ...
W, Wiesemüller, S, Poppe
openaire   +2 more sources

Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior

Food Research International, 2023
Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties. However, its digestibility and digestion behavior are poorly understood. In this study, we compared the in vitro digestion behavior of yeast protein
Songyu Wang, Fang Huang, Yuping Zhao, Kefan Ouyang, Hexiang Xie, Hua Xiong, Yan Zhang, Zhixian Chen, Qiang Zhao   +8 more
openaire   +2 more sources

In Vitro Digestibility of Banana Starch Cookies

Plant Foods for Human Nutrition, 2004
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch.
Luis A, Bello-Pérez, Sonia G, Sáyago-Ayerdi, Guadalupe, Méndez-Montealvo, Juscelino, Tovar   +3 more
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Platyphylloside: Metabolism and digestibility reductionin vitro

Journal of Chemical Ecology, 1995
The metabolism of platyphylloside [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone-5-O-β-D-glucopyranosidel]-known to reduce digestibility-was studiedin vitro in sheep rumen liquor. Platyphylloside is hydrolyzed to 5-hydroxy-3-platyphyllone [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone], which is reduced to centrolobol [1,7-bis-(4 ...
K, Sunnerheim-Sjöberg, P G, Knutsson
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Stability of food allergens to digestion in vitro

Nature Biotechnology, 1996
An integral part of the safety assessment of genetically modified plants is consideration of possible human health effects, especially food allergy. Prospective testing for allergenicity of proteins obtained from sources with no prior history of causing allergy has been difficult because of the absence of valid methods and models.
J D, Astwood, J N, Leach, R L, Fuchs
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In vitro digestion of caseinophosphopeptide–iron complex

Journal of Dairy Research, 2000
Caseins bind strongly to Fe by their phosphoseryl residues (Hegenauer et al. 1979; Brulé & Fauquant, 1982; Bouhallab et al. 1991; Emery, 1992) and keep it soluble at the alkaline pH of the duodenum (Manson & Annan, 1971; Bouhallab et al. 1991).
Aît-Okhatar, N., Bouhallab, Said, Bureau, F., Arhan, P., Maubois, J.L., Bouglé, D.L.   +5 more
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In Vivo and In Vitro Starch Digestion: Are Current in Vitro Techniques Adequate?

Biomacromolecules, 2010
The time evolution of the size distributions of (fully branched and debranched) starch molecules during in vivo and in vitro digestion was analyzed using size exclusion chromatography (SEC) and compared. In vivo digesta were collected from the small intestine of pigs fed with raw normal maize starch; in vitro digestion was carried out on the same diet ...
Hasjim, Jovin, Lavau, Gautier Cesbron, Gidley, Michael J., Gilbert, Robert G.   +3 more
openaire   +5 more sources