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Processed meat in the diet: influence of reactive oxygen/nitrogen/chlorine species during gastrointestinal digestion (3E023616)

Processes during the digestion of meat-based meals will be investigated.
Research questions: to what extent do the 1/ fat and antioxidant and 2/ salt and nitrite content of processed meat in interaction with the non-meat foods in a meal influence the oxidation/nitrosation/chlorination processes during digestion?
An optimized pig model will be installed and analyses will be performed on digestion samples.

Date:1 Oct 2016  →  30 Nov 2019
Keywords:digestion, meat, nutrition, oxidation
Disciplines:Nutrition and dietetics , Agricultural animal production, Food sciences and (bio)technology, Other chemical sciences