Investigation of the effect of different cooking methods on conjugated linoleic acids in red meat

Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals

TJ Ashaolu, CC Lee, JO Ashaolu, H Pourjafar… - Food chemistry, 2023 - Elsevier
Minerals including calcium, iron, zinc, magnesium, and copper have several human
nutritional functions due to their metabolic activities. Body tissues require sufficient levels of …
被引用次数：34 相关文章 所有 4 个版本

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

CC Lee, I Suttikhana, TJ Ashaolu - Journal of Agricultural and …, 2024 - ACS Publications
Plant-based peptides (PBPs) benefit functional food development and environmental
sustainability. Proteolysis remains the primary method of peptide production because it is a …
被引用次数：2 相关文章 所有 3 个版本

[引用][C] Efectos de dos tipos de cocción sobre las propiedades fisicoquímicas y perfil de ácidos grasos del caldo de cuy (Cavia porcellus)

M Huaman Bravo, RB Carhuamaca Espinoza - 2023 - Universidad Privada de Huancayo …
相关文章 所有 3 个版本