The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on...

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Detalles Bibliográficos
Autores principales: Kehlet, Ursula, Mitra, Bhaskar, Ruiz Carrascal, Jorge, Raben, Anne, Aaslyng, Margit D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622701/
https://www.ncbi.nlm.nih.gov/pubmed/28846600
http://dx.doi.org/10.3390/nu9090941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622701/
https://www.ncbi.nlm.nih.gov/pubmed/28846600
http://dx.doi.org/10.3390/nu9090941

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