Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS

Digestibility index marker type, but not inclusion level affects apparent digestibility of energy and nitrogen and marker recovery in growing pigs regardless of added oat bran1

(2018) Tingting Wang et al.   JOURNAL OF ANIMAL SCIENCE

OUP accepted manuscript

(2018)   JOURNAL OF NUTRITION

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

(2018) Jing He et al.   RSC Advances

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs

(2017) Yugal Raj Bindari et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh

(2016) Nazma Shaheen et al.   FOOD CHEMISTRY

Protein modifications in cooked pork products investigated by a proteomic approach

(2015) Aldo Di Luccia et al.   FOOD CHEMISTRY

Digestible indispensable amino acid score and digestible amino acids in eight cereal grains

(2014) Sarah K. Cervantes-Pahm et al.   BRITISH JOURNAL OF NUTRITION

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

(2014) Thomas Van Hecke et al.   PLoS One

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY