WordNet

the process of breaking down proteins by the action of the gastric juice in the stomach
the organic process by which food is converted into substances that can be absorbed into the body
the process of decomposing organic matter (as in sewage) by bacteria or by chemical action or heat
learning and coming to understand ideas and information; "his appetite for facts was better than his digestion"
relating to or involving the stomach; "gastric ulcer" (同)stomachic, stomachal

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1. 胃酸分泌の生理学 physiology of gastric acid secretion
2. 胃排出遅延の原因 pathogenesis of delayed gastric emptying
3. 胃癌の危険因子 risk factors for gastric cancer
4. 胃癌の臨床的特徴、診断、および病期分類 clinical features diagnosis and staging of gastric cancer
5. 早期胃癌：疫学、臨床症状、診断、および病期分類 early gastric cancer epidemiology clinical manifestations diagnosis and staging

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product.

Xue S, Wang C, Kim YHB, Bian G, Han M, Xu X, Zhou G.
Food chemistry. 2020 Feb;306()125602.
Effects of high-pressure treatments (HPT, 100-300 MPa, 9 min, 25 °C) on the in vitro digestibility of gel-type meat products were studied using a simulated digestion-model. In vitro digestibilities of the cooked rabbit meat batters throughout the simulated oral-, gastric-, and intestinal-phas
PMID 31629969

Bioaccessibility study of calcium and vitamin D co-microencapsulated in water-in-oil-in-water double emulsions.

Dima C, Dima S.
Food chemistry. 2020 Jan;303()125416.
Calcium and vitamin D were co-encapsulated in three types of water-in-oil-in-water (W/O/W) double emulsions stabilized with biopolymers: gum arabic, sodium alginate (Alg) and chitosan (Ch). Three calcium salts with different solubility were used: calcium carbonate (CaC), tricalcium phosphate (CaP) a
PMID 31472385

Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particles.

Costa ALR, Gomes A, Furtado GF, Tibolla H, Menegalli FC, Cunha RL.
Carbohydrate polymers. 2020 Jan;227()115344.
An in vitro digestibility protocol was used to elucidate the role of different emulsifying polysaccharides particles on the lipid digestion rate of oil-in-water Pickering emulsions. Emulsions stabilized by cellulose crystals (CCrys), cellulose nanofibers (CNFs), chitosan particles and a conventional
PMID 31590871

日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology 65(12), 543-551, 2018-12
NAID 40021748615