https://www.selleckchem.com/pr....oducts/bms-927711.ht
We conclude that the increase in GML concentrations alters the lipid profile of broiler meat.Heat treatment is a commonly applied unit operation in the processing of β-lactoglobulin containing products. This does, however, influence its structure and thereby impacts its activity and digestibility. We describe how various heat-treatments of β-lactoglobulin change the digestibility using a modified version of the current consensus INFOGEST protocol. Additionally, protein was investigated for its translocation over the intestinal epithe
Respect!
Kommentar
Delen
