The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

Food Chemistry

Volumn 152, Issue , 2014, Pages 146-154

  Kenmogne Domguia, Hernan Brice ^a   Moisan, Stéphanie ^a   Viau, Michèle ^a   Genot, Claude ^a   Meynier, Anne ^a  

^a INRA   (France)

Author keywords

4 HHE; 4 HNE; Interface; MDA; n 3 LC PUFA; Phospholipid; Protein; Tocopherols

Indexed keywords

ALDEHYDES; EMULSIFICATION; INTERFACES (MATERIALS); OXIDATION; OXYGEN; PHOSPHOLIPIDS; PROTEINS;

4-HHE; 4-HNE; MDA; N-3 LC-PUFA; TOCOPHEROLS;

EMULSIONS;

ALDEHYDE; FAT DROPLET; LIPID EMULSION; METMYOGLOBIN; OMEGA 3 FATTY ACID; OXYGEN; TOCOPHEROL;

ARTICLE; CONTROLLED STUDY; DIGESTION; IN VITRO STUDY; LIPID OXIDATION; OXYGEN CONSUMPTION;

4-HHE; 4-HNE; INTERFACE; MDA; N-3 LC-PUFA; PHOSPHOLIPID; PROTEIN; TOCOPHEROLS;

DIETARY FATS, UNSATURATED; DIGESTION; EMULSIONS; FATTY ACIDS, OMEGA-3; GASTROINTESTINAL TRACT; HUMANS; KINETICS; MODELS, BIOLOGICAL; OXIDATION-REDUCTION;

EID: 84890503980     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.096     Document Type: Article

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