Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110943
Abstract: Abstract Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of oysters (Crassostrea gigas) were reduced… read more here.
Keywords: digestibility mineral; crassostrea gigas; mineral bioaccessibility; cooking methods ... See more keywords
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2018.1552243
Abstract: Abstract Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question… read more here.
Keywords: mineral bioaccessibility; based foods; bioaccessibility bioavailability; food ... See more keywords