Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends-Reference-Cited by-同舟云学术

Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends

Published:2016 Issue:4 Volume:7 Page:1932-1940
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Thilakarathna S. H.¹²³,Rogers M.⁴²⁵⁶⁷,Lan Y.⁷⁸⁹⁴¹⁰,Huynh S.¹²³,Marangoni A. G.⁴²⁵⁶,Robinson L. E.¹²³,Wright A. J.¹²³

Affiliation:

1. Department of Human Health and Nutritional Sciences

2. University of Guelph

3. Guelph ON N1G 2W1 Canada

4. Department of Food Science

5. Guelph

6. N1G 2W1 Canada

7. New Jersey Institute of Food

8. Nutrition

9. and Health

10. Rutgers

Abstract

Interesterification was previously found to impact stearic acid absorption in a randomized cross-over study, when human volunteers consumed a 70 : 30 wt% high-oleic sunflower and canola stearin blend (NIE) compared to the same blend which had undergone either chemical (CIE) or enzymatic (EIE) interesterification.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01272D

Reference43 articles.

1. Engineering triacylglycerols: The role of interesterification

2. Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification

3. Structured Lipids-Novel Fats with Medical, Nutraceutical, and Food Applications