Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs
- 1 May 2021
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 344, 128623
Abstract
No abstract availableKeywords
Funding Information
- University of Nebraska-Lincoln
This publication has 32 references indexed in Scilit:
- Effect of Domestic Cooking Methods on Egg Yolk XanthophyllsJournal of Agricultural and Food Chemistry, 2012
- Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysateFood Science and Biotechnology, 2012
- Proteomics Analysis of Egg White Proteins from Different Egg VarietiesJournal of Agricultural and Food Chemistry, 2011
- In vitro human digestion models for food applicationsFood Chemistry, 2011
- Conjugated fatty acids accumulate to high levels in phospholipids of metabolically engineered soybean and Arabidopsis seedsPhytochemistry, 2006
- Advances in the Value of Eggs and Egg Components for Human HealthJournal of Agricultural and Food Chemistry, 2005
- Change in α‐tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long‐chain ω3 polyunsaturated fatty acids after different processing methodsJournal of the Science of Food and Agriculture, 2003
- Secretory production of chicken ovomucoid domain 3 by Escherichia coli and alteration of inhibitory specificity toward proteases by substitution of the P1 site residueGene, 1994
- The Intraluminal Phase of Fat Digestion in Man: The Lipid Content of the Micellar and Oil Phases of Intestinal Content Obtained during Fat Digestion and Absorption*Journal of Clinical Investigation, 1964
- Multiple Comparisons among MeansJournal of the American Statistical Association, 1961