Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was...

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Detalles Bibliográficos
Autores principales: Prodhan, Utpal K., Pundir, Shikha, Chiang, Vic S.-C., Milan, Amber M., Barnett, Matthew P. G., Smith, Greg C., Markworth, James F., Knowles, Scott O., Cameron-Smith, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071200/
https://www.ncbi.nlm.nih.gov/pubmed/32023931
http://dx.doi.org/10.3390/nu12020380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071200/
https://www.ncbi.nlm.nih.gov/pubmed/32023931
http://dx.doi.org/10.3390/nu12020380

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