Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids

Author:

Ledesma Rosa,Martínez-Pérez Raúl B.,Curiel David A.,Fernández Laura M.,Silva María L.,Canales-Aguirre Alejandro A.,Rodríguez Jorge A.,Mateos-Díaz Juan C.,Lerma Ana M. Preza y,Madrigal Miguel

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Abed, S. M., Ali, A. H., Noman, A., Niazi, S., Ammar, A. F., & Bakry, A.M. (2016). Structured lipids: Enzymatic synthesis, health benefits and nutraceutical characteristics – A review. International Journal of Research in Agricultural Sciences, Volume 3, Issue 4, ISSN (Online): 2348-3997.

2. Physicochemical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) with cocoa butter mixture;Biswas;European Journal of Lipid Science and Technology,2018

3. Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids;Bonnaire;Journal of Agricultural and Food Chemistry,2008

4. Cabezas-Zábala, C.C., Hernández-Torres, B.C. and Vargas-Zárate, M. (2016). Fat and oils: Effects on health and global regulation. Revista de la Facultad de Medicina, 64(4):761. doi: 10.15446/revfacmed.v64n4.53684.

5. In vitro gastrointestinal lipolysis: Replacement of human digestive lipases by a combination of rabbit gastric and porcine pancreatic extracts;Capolino;Food Digestion,2011

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