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In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components.

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In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components.

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Calvo-Lerma, J.; Fornés-Ferrer, V.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components. Journal of Food Science (Online). 83(10):2629-2637. https://doi.org/10.1111/1750-3841.14343

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116156

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Title: In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, ...[+]
Subjects: In vitro digestion , Lipolysis , Nutrition , Pancreatic insufficiency , Food matrix
Copyrigths: Reconocimiento - No comercial (by-nc)
Source:
Journal of Food Science (Online). (eissn: 1750-3841 )
DOI: 10.1111/1750-3841.14343
Publisher:
Blackwell Publishing
Publisher version: http://doi.org/10.1111/1750-3841.14343
Project ID: info:eu-repo/grantAgreement/EC/H2020/643806/EU
Thanks:
Authors of this paper 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 ...[+]
Type: Artículo

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