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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

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