Publication : Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
bul.description.provenance | embre --- spbar | |
bul.rights.raisonEmbargoInfini | Pour que le document soit diffusé en libre accès, en accord avec le délai prescrit par l’éditeur de International Dairy Journal, il faudrait déposer la version acceptée pour publication, incluant toutes les modifications demandées, mais sans la mise en page de la revue. Pour ce faire, effectuez une demande de modification à l’aide du formulaire : https://www.bibl.ulaval.ca/cgi-bin/demmodifdepot-corpus.pl | |
dc.contributor.author | Fang, Xixi | |
dc.contributor.author | Rioux, Laurie-Eve | |
dc.contributor.author | Labrie, Steve | |
dc.contributor.author | Turgeon, Sylvie | |
dc.date.accessioned | 2022-12-07T21:17:48Z | |
dc.date.available | 2022-12-07T21:17:48Z | |
dc.date.issued | 2016-01-27 | |
dc.description.abstract | Solid food disintegration in the stomach has recently been linked to food texture, which changes during digestion. This phenomenon is likely to affect the kinetics of protein digestion and therefore associated postprandial metabolic responses. Depending upon the variety, the cheese protein and lipid content as well as the texture can be modulated, illustrating complexity. Five commercial cheeses, covering a range of textural properties, were selected and characterised. Cheese particles were submitted to an in vitro digestion model to study cheese disintegration and protein/peptide release. Cheese disintegration was affected by cheese texture and composition. At the end of gastric digestion, elastic cheeses (mozzarella) were less disintegrated when compared with ripened and soft cheeses with high fat content (Camembert, aged Cheddar). The protein digestion was different amongst cheeses according to different disintegration rates. Cheese structural and textural properties, attributed to processing parameters, can be used to modulate gastro-intestinal digestion of cheese proteins. | |
dc.identifier.doi | 10.1016/j.idairyj.2016.01.023 | |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | http://hdl.handle.net/20.500.11794/105803 | |
dc.language | eng | |
dc.publisher | Elsevier | |
dc.rights | http://purl.org/coar/access_right/c_16ec | |
dc.subject.rvm | Digestion | |
dc.subject.rvm | Fromage | |
dc.title | Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion | |
dc.type | article de recherche | |
dcterms.bibliographicCitation | International Dairy Journal, Vol. 56, 169-178 (2016) | |
dspace.accessstatus.time | 2024-03-20 18:01:41 | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | a2113298-fae7-4d2d-843b-ab8d0f4ec111 | |
relation.isAuthorOfPublication | 69935317-5e5f-4f63-9683-aaafb7ebf913 | |
relation.isAuthorOfPublication | 577a8fb6-1b11-4b5f-8f36-fe5a4d4ec9a9 | |
relation.isAuthorOfPublication | 758b7ece-99e0-4908-a319-ea1817851d84 | |
relation.isAuthorOfPublication.latestForDiscovery | a2113298-fae7-4d2d-843b-ab8d0f4ec111 | |
relation.isResourceTypeOfPublication | 4c433ef5-3937-4530-8252-cca17d715747 | |
relation.isResourceTypeOfPublication.latestForDiscovery | 4c433ef5-3937-4530-8252-cca17d715747 | |
rioxxterms.project.funder-name | Canadian Agri-Science Clusters Initiative Dairy Farmers of Canada, Agriculture and Agri-Food Canada and the Canadian Dairy Commission | |
rioxxterms.project.funder-name | Canadian Foundation for Innovation | |
rioxxterms.project.funder-name | Fonds de recherche du Québec - Nature et technologies (FRQNT) | |
rioxxterms.project.funder-name | Ministere de l'Economie, de l'Innovation et de l'Exportation (MEIE) | |
rioxxterms.project.funder-name | Natural Sciences and Engineering Research Council of Canada (NSERC/CRSNG) | |
rioxxterms.version | Version of Record (VoR) | |
rioxxterms.version-of-record | https://doi.org/10.1016/j.idairyj.2016.01.023 |
Fichiers
Bundle original
1 - 1 sur 1
Pas de vignette d'image disponible
- Nom :
- Fang 2016 Commercial cheeses with different texture have different disintegration and protein-peptide release during digestion.pdf
- Taille :
- 1.08 MB
- Format :
- Adobe Portable Document Format
Bundle de license
1 - 1 sur 1
Pas de vignette d'image disponible
- Nom :
- license.txt
- Taille :
- 922 B
- Format :
- Item-specific license agreed upon to submission
- Description :