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Publication :
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

bul.description.provenanceembre --- spbar
bul.rights.raisonEmbargoInfiniPour 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.authorFang, Xixi
dc.contributor.authorRioux, Laurie-Eve
dc.contributor.authorLabrie, Steve
dc.contributor.authorTurgeon, Sylvie
dc.date.accessioned2022-12-07T21:17:48Z
dc.date.available2022-12-07T21:17:48Z
dc.date.issued2016-01-27
dc.description.abstractSolid 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.doi10.1016/j.idairyj.2016.01.023
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/20.500.11794/105803
dc.languageeng
dc.publisherElsevier
dc.rightshttp://purl.org/coar/access_right/c_16ec
dc.subject.rvmDigestion
dc.subject.rvmFromage
dc.titleCommercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
dc.typearticle de recherche
dcterms.bibliographicCitationInternational Dairy Journal, Vol. 56, 169-178 (2016)
dspace.accessstatus.time2024-03-20 18:01:41
dspace.entity.typePublication
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relation.isAuthorOfPublication577a8fb6-1b11-4b5f-8f36-fe5a4d4ec9a9
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relation.isAuthorOfPublication.latestForDiscoverya2113298-fae7-4d2d-843b-ab8d0f4ec111
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rioxxterms.project.funder-nameCanadian Agri-Science Clusters Initiative Dairy Farmers of Canada, Agriculture and Agri-Food Canada and the Canadian Dairy Commission
rioxxterms.project.funder-nameCanadian Foundation for Innovation
rioxxterms.project.funder-nameFonds de recherche du Québec - Nature et technologies (FRQNT)
rioxxterms.project.funder-nameMinistere de l'Economie, de l'Innovation et de l'Exportation (MEIE)
rioxxterms.project.funder-nameNatural Sciences and Engineering Research Council of Canada (NSERC/CRSNG)
rioxxterms.versionVersion of Record (VoR)
rioxxterms.version-of-recordhttps://doi.org/10.1016/j.idairyj.2016.01.023

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