Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model-Reference-Cited by-同舟云学术

Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model

Published:2023 Issue:22 Volume:14 Page:10232-10239
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Salt Louise J.¹,Mandalari Giuseppina²,Parker Mary L.¹,Hussein Mahamoud¹,Mills Charlotte E.³⁴,Gray Robert³,Berry Sarah E.³,Hall Wendy³^ORCID,Wilde Peter J.¹^ORCID

Affiliation:

1. Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK

2. Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy

3. Department of Nutritional Sciences, King's College London, UK

4. Department of Food and Nutritional Sciences, University of Reading, UK

Abstract

Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods.

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO02963H

Reference25 articles.

1. Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation

2. WHO. (2019). “REPLACE trans fat https://www.who.int/nutrition/topics/replace-transfat

3. Interesterified fats in chocolate and bakery products: A concise review

4. What are interesterified fats and should we be worried about them in our diet?

5. In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion