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Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses
Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes
Cleaning the label of cured meat; Effect of the replacement of nitrates/nitrites on nutrients bioaccessibility, peptides formation, and cellular toxicity of in vitro digested salami
Compared with raw bovine meat, boiling but not grilling, barbecuing, or roasting decreases protein digestibility without any major consequences for intestinal mucosa in rats, although the daily ingestion of bovine meat induces histologic modifications in the colon
Production and characterization of ACE inhibitory and anti-diabetic peptides from buffalo and camel milk fermented with Lactobacillus and yeast: A comparative analysis with in vitro, in silico, and molecular interaction study