Carbon balances for in vitro digestion and fermentation of potential roughages for pregnant sows.
Becker, P. M., et al.
Anim. Feed Sci. Technol., 110(1), 159-174 (2003)
Yu Tian et al.
Foods (Basel, Switzerland), 9(3) (2020-03-15)
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated...
Yan Li et al.
Food chemistry, 221, 1151-1157 (2016-12-17)
Homologous and heterologous cross-linked polymers of whey protein isolate (WPI), soy protein isolate (SPI) and casein (CN) and their binary mixtures, viz., WPI+SPI, WPI+CN and SPI+CN, were produced using transglutaminase, and their in vitro IgE reactivity and digestibility under simulated...
John A Monro et al.
The British journal of nutrition, 103(2), 295-305 (2009-11-26)
Glycaemic responses to foods reflect the balance between glucose loading into, and its clearance from, the blood. Current in vitro methods for glycaemic analysis do not take into account the key role of glucose disposal. The present study aimed to...
Estimation of ruminal degradation and intestinal digestion of tropical protein resources using the nylon bag technique and the three-step in vitro procedure in dairy cattle on rice straw diets.
Promkot, C., M. Wanapat, and P. Rowlinson
Asian-Australasian Journal of Animal Sciences, 20(12), 1849-1849 (2007)