The Effect of Extrusion Cooking on Fat Digestion and Absorption in Rats-Reference-Cited by-同舟云学术

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The Effect of Extrusion Cooking on Fat Digestion and Absorption in Rats

Published:2016 Issue:5 Volume:63 Page:236-241
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Ito Toshihiro¹,Takahashi Yoko²,Ohkubo Takeshi³,Yamaki Kohji²,Nakajima Mitsutoshi¹,Isobe Seiichiro⁴

Affiliation:

1. Faculty of Life and Environmental Sciences, University of Tsukuba

2. Nutritional Function Laboratory, National Food Research Institute

3. Faculty of Human Sciences, Sendai Shirayuri Women’s College

4. Department of Industrial Engineering and Management, College of Industrial Technology, Nihon University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/63/5/63_236/_pdf

Reference13 articles.

1. 1) Small, D.M., The effects of glyceride structure on absorption and metabolism. Annu. Rev. Nutr., 11, 413-434 (1991).

2. 2) Decker, E.A., The role of stereospecific saturated fatty acid positions on lipid nutrition. Nutr. Rev., 54, 108-110 (1996).

3. 3) Peters, J.C., Holcombe, B.N., Fuller, L.K. and Webb, D.R., Caprenin 3. Absorption and caloric value in adult humans international. J. Toxicol., 10, 357-367 (1991).

4. 4) Finley, W.J., Klemann, P.L., Leveille, A.G., Otterburn, S.M. and Walchak, G.C., Caloric availability of SALATRIM in rats and humans. J. Agric. Food Chem., 42, 495-499 (1994).

5. 7) Brennan, C., Brennan, M., Derbyshire, E. and Tiwari, D.K., Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends Food Sci. Technol., 22, 570-575 (2011).

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