Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 5, 2005, Pages 932-938

  Minekus, Mans ^a   Jelier, Mark ^a   Xiao, Jin Zhong ^b   Kondo, Shizuki ^b   Iwatsuki, Keiji ^b   Kokubo, Sadayuki ^b   Bos, Martin ^a   Dunnewind, Bertus ^a   Havenaar, Robert ^a  

^a TNO   (Netherlands)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Bioaccessibility; Cholesterol; Depletion flocculation; Dietary fiber; Fat

Indexed keywords

ABSORPTION; BIOCHEMISTRY; CHOLESTEROL; EMULSIFICATION; FLOCCULATION; HYDROLYSIS; LIPIDS; OILS AND FATS;

BIOACCESSIBILITY; FLOCCULATION MECHANISM; GASTROINTESTINAL TRACTS; PARTIALLY HYDROLYZED GUAR GUM (PHGG);

ORGANIC COMPOUNDS;

GALACTAN; GUAR GUM; MANNAN; PEPSIN A; PLANT GUM; SUNFLOWER OIL; VEGETABLE OIL; YOGHURT;

ARTICLE; BILE; BIOLOGICAL MODEL; CHEMISTRY; CHOLESTEROL INTAKE; DRUG EFFECT; FAT INTAKE; HYDROLYSIS; INTESTINE ABSORPTION; MICELLE; NUTRITIONAL VALUE; PH; TIME;

BILE; CHOLESTEROL, DIETARY; DIETARY FATS; GALACTANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INTESTINAL ABSORPTION; MANNANS; MICELLES; MODELS, BIOLOGICAL; NUTRITIVE VALUE; PEPSIN A; PLANT GUMS; PLANT OILS; TIME FACTORS; YOGURT;

CYAMOPSIS TETRAGONOLOBA; HELIANTHUS;

EID: 22444446051     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.69.932     Document Type: Article

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