Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme-Reference-Cited by-同舟云学术

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Published:2011-11 Issue:6 Volume:18 Page:324-351
ISSN:1258-8210
Container-title:Oléagineux, Corps gras, Lipides
language:
Short-container-title:OCL

Author:

Raynal-Ljutovac Ketsia,Bouvier Jérome,Gayet Constance,Simon Noëmie,Joffre Florent,Fine Frédéric,Vendeuvre Jean-Luc,Lopez Christelle,Chardigny Jean-Michel,Michalski Marie-Caroline,Genot Claude,

Publisher

EDP Sciences

Subject

Biochemistry,Food Science

Link

http://www.ocl-journal.org/10.1051/ocl.2011.0415/pdf

Reference309 articles.

1. Role of nonpancreatic lipolytic activity in exocrine pancreatic insufficiency

2. Some possible effects on lipid biochemistry of differences in the distribution on glycerol of long-chain n − 3 fatty acids in the fats of marine fish and marine mammals

3. Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters

4. Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

5. Afssa. Avis de l’Agence française de sécurité sanitaire des aliments relatif à l’actualisation des apports nutritionnels conseillés pour les acides gras. 1er mars 2010.

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