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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 | 2021-03-13T04:31:16Z | |
dc.date.available | 2021-03-13T04:31:16Z | |
dc.date.issued | 2021-04-16 | es_ES |
dc.identifier.issn | 0308-8146 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/163821 | |
dc.description.abstract | [EN] Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups. | es_ES |
dc.description.sponsorship | The authors would like to thank the Conselleria de Educacio i Investigacio de la Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008). This study was developed thanks to the equipment funded with the support from the Generalitat Valenciana IDIFEDER/2018/041 (PO FEDER Comunitat Valenciana 2014-2020). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Pancreatic insufficiency | es_ES |
dc.subject | Lipolysis | es_ES |
dc.subject | Proteolysis | es_ES |
dc.subject | Salmon | es_ES |
dc.subject | Processing | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2020.128387 | 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.relation.projectID | info:eu-repo/grantAgreement/GVA//ACIF%2F2017%2F008/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//IDIFEDER%2F2018%2FA%2F041/ES/DESARROLLO DE ALIMENTOS Y ADAPTACIÓN DE PROCESOS DE FABRICACIÓN ORIENTADOS A NECESIDADES ESPECÍFICAS DE LA POBLACIÓN SÉNIOR/ | 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. (2021). In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility. Food Chemistry. 342:1-9. https://doi.org/10.1016/j.foodchem.2020.128387 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2020.128387 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 9 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 342 | es_ES |
dc.identifier.pmid | 33097324 | es_ES |
dc.relation.pasarela | S\420981 | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
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dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |