Food research international (Ottawa, Ont.)Gastrointestinal MicrobiomeHumansFermentationOxidation-ReductionEdible Grain
Effects of pressure cooker treatment-induced protein oxidation of cereals on human gut microbiota using an in vitro fermentation model.
Keying Chu, Xiaojie Cui, Yuhui Yang, Qiong Wu, Ru Liu, Yanli Xie
Published: 202510.1016/j.foodres.2025.117123
Abstract
Pressure cooker treatment is a common high-temperature and high-pressure (HTHP) method for cooking and processing whole-cereal products. This study examined the effects of pressure cooker treatment on protein oxidation in six cereals (corn, wheat, oa…
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