From static to semi-dynamic <i>in vitro</i> digestion conditions relevant for the older population: starch and protein digestion of cooked lentils
Dorine Duijsens, S.H.E. Verkempinck, Emma Somers, Marc Hendrickx, Tara Grauwet
Abstract
starch hydrolysis bio-encapsulated in cotyledon cells of cooked lentils was attenuated, compared to a white bread reference.
Topics & Concepts
Digestion (alchemy)SalivaAmylaseProteolysisFood scienceChemistryStarchPopulationContext (archaeology)HydrolysisBiochemistryBiologyMedicineEnzymeChromatographyPaleontologyEnvironmental healthProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood composition and properties