Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition-Reference-Cited by-同舟云学术

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Published:2017-03 Issue:2 Volume:24 Page:D202
ISSN:2272-6977
Container-title:OCL
language:
Short-container-title:OCL

Author:

Meynier Anne,Genot Claude

Publisher

EDP Sciences

Subject

Agronomy and Crop Science,Biochemistry,Food Science

Link

http://www.ocl-journal.org/10.1051/ocl/2017006/pdf

Reference94 articles.

1. AFSSA. 2010. Avis de l'agence française de sécurité sanitaire des aliments relatif à l'actualisation des apports nutritionnels conseillés pour les acides gras. http://www.anses.fr/Documents/NUT2006sa0359.pdf.

2. Anses. 2013. Table de composition nutritionnelle des aliments. Ciqual, 2013. https://pro.anses.fr/tableciqual/.

3. Anses. 2015. Apports en acides gras de la population vivant en france et comparaison aux apports nutritionnels conseillés définis en 2010. Avis de l'anses. Rapport d'étude, 244 p.

4. Lipases and lipolysis in the human digestive tract: where do we stand?

5. Digestibilité des matières grasses chez l'homme

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