The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Food and Function

Volumn 4, Issue 12, 2013, Pages 1819-1826

  Aarak, Kristi Ekrann ^a,b   Rigby, Neil Marcus ^c   Kirkhus, Bente ^b   Salt, Louise Jane ^c   Sahlstrøm, Stefan ^b   Bengtsson, Gunnar Bengt ^b   Vegarud, Gerd Elisabeth ^a   Mackie, Alan Robert ^c  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BILE SALTS; DIETARY CHANGES; GASTROINTESTINAL DIGESTION; GASTROINTESTINAL TRACT; IN-VITRO DIGESTIONS; LIPID DIGESTIONS; SALMON MUSCLES; SOLID-PHASE EXTRACTION;

ENZYMES;

FATTY ACIDS;

FATTY ACID;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIET; DIGESTION; ENZYMOLOGY; GASTROINTESTINAL TRACT; HUMAN; KINETICS; METABOLISM; SALMON; SEA FOOD; SKELETAL MUSCLE; SWINE; VEGETABLE;

ANIMALS; DIET; DIGESTION; FATTY ACIDS; GASTROINTESTINAL TRACT; HUMANS; KINETICS; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; SALMON; SEAFOOD; SWINE; VEGETABLES;

EID: 84888140088     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60346f     Document Type: Article

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