Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics

It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and p...

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Detalles Bibliográficos
Autores principales: Li, Xing, Gu, Yuxiang, He, Shudong, Dudu, Olayemi Eyituoyo, Li, Qiming, Liu, Haiyan, Ma, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466191/
https://www.ncbi.nlm.nih.gov/pubmed/32722405
http://dx.doi.org/10.3390/foods9080998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466191/
https://www.ncbi.nlm.nih.gov/pubmed/32722405
http://dx.doi.org/10.3390/foods9080998

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