Asensio-Grau, A.; Peinado Pardo, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of Functional Foods. 46:579-586. https://doi.org/10.1016/j.jff.2018.05.025
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116153
Title: | Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs | |||
Author: | Peinado Pardo, Irene | |||
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[EN] Digestibility of macro and micronutrients depends on the ingested food as well as on gastrointestinal conditions, being those suboptimal in exocrine pancreatic insufficiency (EPI) patients. Under this scenario, oral ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |||
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Publisher version: | https://doi.org/10.1016/j.jff.2018.05.025 | |||
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Authors of this paper, on behalf of MyCyFAPP consortium, acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme for funding the above-mentioned project under grant agreement number ...[+]
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