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The influence of food preparation methods on the in-vitro digestibility of starch in potatoes

✍ Scribed by Susan M. Kingman; Hans N. Englyst

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
619 KB
Volume
49
Category
Article
ISSN
0308-8146

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## Abstract This article reviews the __in vitro__ digestion models developed to assess the stability of food allergens during digestion. It is hypothesised that food allergens must exhibit sufficient gastro‐intestinal stability to reach the intestinal mucosa where absorption and sensitisation (deve