Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility-Reference-Cited by-同舟云学术

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Published:2019-03-13 Issue:4 Volume:7 Page:1179-1189
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gomes Romina¹,Martins Sara¹²,Afonso Cláudia¹³,Bandarra Narcisa M.¹³,Cardoso Carlos¹³^ORCID

Affiliation:

1. Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Lisbon Portugal

2. Agronomy Superior InstituteUniversity of Lisbon Lisbon Portugal

3. CIIMARInterdisciplinary Centre of Marine and Environmental ResearchUniversity of Porto Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.894

Reference33 articles.

1. The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption

2. Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

3. Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acid rather than regioselectivity

4. GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion

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