Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
- Author
- AMIGO-BENAVENT, Miryam1 ; CLEMENTE, Alfonso2 ; FERRANTI, Pasquale3 ; CAIRA, Simonetta3 ; DEL CASTILLO, M. Dolores1
[1] Department of Food Analysis and Bioactivity, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM) C/Nico/ás Cabrera 9, 28049 Madrid, Spain
[2] Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidin (EEZ-CSIC), Camino deljueves s/n, 18100 Granada, Spain
[3] Department of Food Science, University of Naples Federico II, via Universitd 100, 80055 Portici, NA, Italy - Source
Food chemistry. 2011, Vol 129, Num 4, pp 1598-1605, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Deglycosylation Glycan moieties In vitro digestibility In vitro immunoreactivity Soybean β-Conglycinin
- Keyword (fr)
- Digestibilité Glycane In vitro Soja Légumineuse grain
- Keyword (en)
- Digestibility Glycan In vitro Soybean Grain legume
- Keyword (es)
- Digestibilidad Glicano In vitro Soya Leguminosa grano
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24488779
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.06.015 
https://dx.doi.org/10.1016/j.foodchem.2011.06.015
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