The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis

British Journal of Nutrition

Volumn 112, Issue 9, 2014, Pages 1521-1529

  Mandalari, Giuseppina ^a,b   Grundy, Myriam M L ^c   Grassby, Terri ^c   Parker, Mary L ^a   Cross, Kathryn L ^a   Chessa, Simona ^a   Bisignano, Carlo ^b   Barreca, Davide ^b   Bellocco, Ersilia ^b   Laganà, Giuseppina ^b   Butterworth, Peter J ^c   Faulks, Richard M ^a   Wilde, Peter J ^a   Ellis, Peter R ^c   Waldron, Keith W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF MESSINA   (Italy)

^c KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Almonds; Cell walls; Lipid bioaccessibility; Mastication; Processing

Indexed keywords

LIPID;

ADULT; ALMOND; ARTICLE; BIOAVAILABILITY; CELL COMPOSITION; CELL STRUCTURE; CELL SURFACE; CELL WALL; CONTROLLED STUDY; DIGESTION; DUODENUM; FEMALE; FOOD PROCESSING; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; INTESTINE ABSORPTION; LIPID TRANSPORT; MALE; MASTICATION; MICROSCOPY; NONHUMAN; NORMAL HUMAN; PARTICLE SIZE; BIOLOGICAL MODEL; CHEMISTRY; FOOD HANDLING; HEAT; METABOLISM; NUT; PRUNUS; STOMACH; ULTRASTRUCTURE;

ADULT; BIOLOGICAL AVAILABILITY; CELL WALL; DIGESTION; DUODENUM; FEMALE; FOOD HANDLING; HOT TEMPERATURE; HUMANS; IN VITRO TECHNIQUES; LIPIDS; MALE; MASTICATION; MODELS, BIOLOGICAL; NUTS; PARTICLE SIZE; PRUNUS; STOMACH;

EID: 84908472897     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114514002414     Document Type: Article

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