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Digestion and absorption of pre cooked frozen protein foods effect of presence or absence of poly saccharides






Bollettino Societa Italiana Biologia Sperimentale 56(24): 2646-2652

Digestion and absorption of pre cooked frozen protein foods effect of presence or absence of poly saccharides

Heat treatment of protein products causes their browning and decrease of nutritive value as a result of the Maillard reaction between amino acids and reducing sugars. Casein which is heat treated, frozen and heat retreated shows a net decrease of digestibility and utilization in rats due to the synthesis of Maillard compounds, i.e., directly related to the total time of heat treatment.

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Accession: 005161466

PMID: 7470314



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