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In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

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In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

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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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/163821

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Título: In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility
Autor: Asensio-Grau, Andrea Calvo-Lerma, Joaquim Heredia Gutiérrez, Ana Belén Andrés Grau, Ana María
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Pancreatic insufficiency , Lipolysis , Proteolysis , Salmon , Processing
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2020.128387
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.foodchem.2020.128387
Código del Proyecto:
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./
info:eu-repo/grantAgreement/GVA//ACIF%2F2017%2F008/
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/
Agradecimientos:
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 ...[+]
Tipo: Artículo

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