1 results match your criteria: "Research Center for Human Nutrition Ilde de France[Affiliation]"
High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking.
J Nutr
October 2015
French National Institute for Agricultural Research (INRA) and AgroParisTech, Research Center for Human Nutrition Ilde de France, UMR914, Nutrition Physiology and Ingestive Behavior, Paris, France;
Background: Meat protein digestibility can be impaired because of indigestible protein aggregates that form during cooking. When the aggregates are subsequently fermented by the microbiota, they can generate potentially harmful compounds for the colonic mucosa.
Objective: This study evaluated the quantity of bovine meat protein escaping digestion in the human small intestine and the metabolic fate of exogenous nitrogen, depending on cooking processes.