HIGHLIGHTS
SUMMARY
Indeed, in a recent work the authors reported the impact of different sodium chloride content and ripening time on the kinetics of protein hydrolysis and on the formation of peptides and small organic compounds during in_vitro digestion of Parmigiano Reggiano cheese. The aim of this study was to investigate whether a modification in salami processing that allows the replacement of synthetic nitrates/nitrites affects the bioaccessibility of fatty_acid, the hydrolysis of proteins, and the release of bioactive peptides after in_vitro digestion of the final products. Conventional and experimental salami formulations were subjected to in_vitro . . .
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