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膳食肉类蛋白质的消化和代谢特征：肉类来源和热加工因素

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2024-03-08 DOI:10.1080/87559129.2024.2325693
Xi-Xi Wang, Xing Chen, Zhong-Kai Zhou
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引用次数: 0

摘要

膳食肉类蛋白质的营养价值与其消化和随后的发酵过程密切相关。因此，了解肉类蛋白质在膳食中的消化和新陈代谢行为对研究肉类蛋白质的营养价值至关重要。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter
The nutritional value of dietary meat protein is closely related to its digestion and subsequent fermentation profiles. Therefore, the understanding of its digestion and its metabolic behaviors in ...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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