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- Tran Do, Duc Huy, et al. Show all 2 Author
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.93 pp. 197-203
- Parmesan cheese; amino acids; gastric juice; hydrolysis; in vitro digestion; leaching; models; mozzarella cheese; pH; proteins; soaking; stomach; texture
- ... The structure of food plays an important role in determining rate of digestion by influencing the disintegration rate and affecting the release of bioaccessible components. In the stomach, breakdown of food structure occurs through mechanical peristaltic forces and hydrolysis of macronutrients. The objective of this study was to investigate the gastric digestion of Cheddar, Mozzarella, and Parmesa ...