Influence of Sonication and <i>Taraxacum Officinale</i> Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from <i>Sous Vide</i> Beef Marinated with Sour Milk and after In Vitro Digestion
The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of <i>Taraxacum officinale</i>....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/20/4692 |