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Listar por palabra clave "Protein digestibility"

Mostrando ítems 1-6 de 6

Age-related digestive alterations and their impact on nutrients digestibility

Hernández Olivas, Ever (Universitat Politècnica de València, 2021-10-25)

[ES] El envejecimiento poblacional es un fenómeno sin parangón en la historia de la humanidad. Así, se espera que las personas mayores de 65 años, o población sénior, doblen por primera a la población infantil en 2050. ...
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations

Gallego, Marta; Grau Meló, Raúl; Talens Oliag, Pau (Elsevier, 2023-12)

[EN] This study aimed to apply different proteolytic enzymes (bromelain, papain, and flavourzyme) to develop texture-modified meats suitable for people with chewing or swallowing problems. The samples were categorised at ...
Evaluación de la digestibilidad proteica y el contenido en antinutrientes de harinas de haba hidrolizadas enzimáticamente

Valera Soto, Melisa (Universitat Politècnica de València, 2024-02-28)

[ES] Se obtuvieron harinas de habas hidrolizadas con papaína o bromelina utilizando la etapa de remojo. Tras 1, 2 y 4 h de remojo se consiguieron grados de hidrólisis del 2,2 %, 4,2 % y 8,8 % con la bromelina y 4,3 %, 7,3 ...
Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese

Ribes-Llop, Susana; Arnal-Salinas, Milagros; Talens Oliag, Pau (Elsevier, 2023-11)

[EN] During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact ...
Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Sánchez-García, Janaina; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2020-11)

[EN] This study aimed to evaluate the effect of some elderly in vitro gastrointestinal (GI) conditions on proteolysis and lipolysis extent, calcium, vitamins A and D bioaccessibility and lactose release in milk, yogurt, ...
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours

Arnal-Salinas, Milagros; Gallego, Marta; Mora, Leticia; Talens Oliag, Pau (The Royal Society of Chemistry, 2023-06-06)

[EN] Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking. The impact of vacuum impregnation and iron fortification on the hydration kinetics of broad beans, as well as the processing (soaking, ...