Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Mathieu Guillevic, Antoine Germain, Guillaume Chesneau, Thierry Sayd, Pau Talens, Marie‐Agnès Peyron, Véronique Santé-Lhoutellier
Topics & Concepts
Food scienceDigestion (alchemy)MethionineChemistryIngredientSoy proteinValineLeucineIsoleucineAmino acidBiochemistryChromatographyAnimal Nutrition and PhysiologyMeat and Animal Product QualityProteins in Food Systems