A comparative study of in vitro gastrointestinal digestion of three strategic edible oils
Author:
Affiliation:
1. Department of Production and Characterization of Novel Foods Institute of Food Science Research (CIAL, CSIC‐UAM) Madrid Spain
2. Department of Production and Development of Foods for Health IMDEA‐Food Institute, CEI (UAM‐CSIC) Madrid Spain
Funder
Ministerio de Economía y Competitividad
Ministerio de Ciencia e Innovación
Comunidad de Madrid
Fundación Ramón Areces
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16212
Reference29 articles.
1. Influence of triacylglycerol structure of stearic acid-rich fats on postprandial lipaemia
2. Pancreatic enzymes in human duodenal juice--a comparison of responses in secretin pancreozymin and Lundh Borgstrom tests.
3. Microalgae: An alternative natural source of bioavailable omega-3 DHA for promotion of mental health in East Africa
4. Evaluation of some physico-chemical properties of Shea-butter (Butyrospermum paradoxum) related to its value for food and industrial utilisation
5. In vitro digestibility and bioaccessibility of lipid-based delivery systems obtained via enzymatic glycerolysis: a case study of rosemary extract bioaccessibility
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