Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model

Food and Bioprocess Technology

Volumn 7, Issue 8, 2014, Pages 2198-2206

  Hur, Sun Jin ^a   Lee, Seung Yuan ^a   Lee, Seung Jae ^a  

^a Chung Ang University   (South Korea)

Author keywords

Biopolymers; Emulsion type sausage; Lipase activity; Lipid content; simulated human gastrointestinal digestion

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; CELLULOSE; CHITOSAN; EMULSIFICATION; FATTY ACIDS; FLUORESCENCE MICROSCOPY; MEATS;

CONFOCAL FLUORESCENCE MICROSCOPY; EMULSION-TYPE SAUSAGE; FREE FATTY ACID; GASTROINTESTINAL DIGESTION; LIPASE ACTIVITY; LIPID CONTENT; LIPID DIGESTIONS; SMALL INTESTINE;

COMPUTER SIMULATION;

EID: 84903731709     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1320-z     Document Type: Article

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