Mostrar el registro sencillo del ítem
dc.contributor.author | Asensio-Grau, Andrea | es_ES |
dc.contributor.author | Calvo-Lerma, Joaquim | es_ES |
dc.contributor.author | Heredia Gutiérrez, Ana Belén | es_ES |
dc.contributor.author | Andrés Grau, Ana María | es_ES |
dc.date.accessioned | 2019-01-20T21:04:42Z | |
dc.date.available | 2019-01-20T21:04:42Z | |
dc.date.issued | 2018 | es_ES |
dc.identifier.issn | 0963-7486 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/115880 | |
dc.description.abstract | [EN] Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static in vitro digestion model was used to assess the lipid digestibility of different meat products (processed and fresh), different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM) and doses of the enzyme supplement (1000¿4000 lipase units/g fat). Results showed that processed (unstructured) meats had better matrix degradation during digestion and reached higher values of lipolysis extents (total free fatty acids/g fat) than the natural meat matrices with a statistically significant association (p < .001). Regarding the intestinal medium, pH of 7 and bile concentration of 10 mM contribute to higher matrix degradation and thus, to a higher lipolysis (p < .001). | es_ES |
dc.description.sponsorship | Authors of this article acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme (PHC-26-2014 call Self-management of health and disease: citizen engagement and mHealth) for fully funding this research in the context of MyCyFAPP Project, under grant agreement number 643806. | |
dc.language | Inglés | es_ES |
dc.publisher | Taylor & Francis | es_ES |
dc.relation.ispartof | International Journal of Food Sciences and Nutrition | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | In vitro digestion | es_ES |
dc.subject | Lipolysis | es_ES |
dc.subject | Nutrition | es_ES |
dc.subject | Pancreatic insufficiency | es_ES |
dc.subject | Food matrix | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Fat digestibility in meat products: influence of food structure and gastrointestinal conditions | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1080/09637486.2018.1542665 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/H2020/643806/EU/Innovative approach for self-management and social welfare of Cystic Fibrosis patients in Europe: development, validation and implementation of a telematics tool./ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Fat digestibility in meat products: influence of food structure and gastrointestinal conditions. International Journal of Food Sciences and Nutrition. 8. https://doi.org/10.1080/09637486.2018.1542665 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1080/09637486.2018.1542665 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 8 | es_ES |
dc.identifier.pmid | 30489160 | |
dc.relation.pasarela | S\373269 | es_ES |
dc.contributor.funder | European Commission | es_ES |