The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during thein vitrodigestion of slightly oxidized soybean oil
Author:
Affiliation:
1. Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7
2. 01006 Vitoria
3. Spain
Abstract
Oxidation compounds profile and lipolysis degree of slightly oxidized soybean oil digestate can be affected by ovalbumin presence during digestion.
Funder
Ministerio de Economía y Competitividad
Eusko Jaurlaritza
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00598F
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1. The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants
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3. Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils
4. Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
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