Static and semi-dynamic in vitro digestion methods: State of the art and recent achievements towards standardization
Sign Up to like & getrecommendations! Published in 2021 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2021.08.002
Abstract: The need to understand what happens to the food after ingestion and, consequently, the effects that food constituents promote in the human body, has driven the development of in vitro digestion methods (IVD). These methods… read more here.
Keywords: standardization; static semi; vitro digestion; digestion methods ... See more keywords
Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14122505
Abstract: The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally… read more here.
Keywords: semi dynamic; amino acids; digestibility; potato protein ... See more keywords