Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n = 36, 198 ± 1 g) were divided into six groups and fed Ameri...

Descripción completa

Detalles Bibliográficos
Autores principales: Matsuoka, Ryosuke, Takahashi, Yayoi, Kimura, Mamoru, Masuda, Yasunobu, Kunou, Masaaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5346405/
https://www.ncbi.nlm.nih.gov/pubmed/28337477
http://dx.doi.org/10.1155/2017/6817196

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5346405/
https://www.ncbi.nlm.nih.gov/pubmed/28337477
http://dx.doi.org/10.1155/2017/6817196

Ejemplares similares