Food protein-based microspheres for increased uptake of Vitamin D3

Food Chemistry

Volumn 173, Issue , 2015, Pages 1066-1072

  Diarrassouba, Fatoumata ^a   Garrait, Ghislain ^b   Remondetto, Gabriel ^c   Alvarez, Pedro ^a   Beyssac, Eric ^b   Subirade, Muriel ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c Centre de Recherche et Développement Agropur Coopérative   (Canada)

Author keywords

Bioavailability; Food protein; Lysozyme; Microsphere; Vitamin D3; Lactoglobulin

Indexed keywords

BIOCHEMISTRY; COLD STORAGE; DIGITAL STORAGE; ENZYMES; PROTEINS; RATS; VITAMINS;

BETA-LACTOGLOBULIN; BIOAVAILABILITY; FOOD PROTEINS; LACTOGLOBULIN; PROTEOLYTIC ENZYME; RELEASE KINETICS; VITAMIN-D; WATER SOLUBLE PROTEIN;

MICROSPHERES;

CALCIFEDIOL; COLECALCIFEROL; MICROSPHERE; PROTEIN; LACTOGLOBULIN; LYSOZYME;

ADULT; ANIMAL EXPERIMENT; ARTICLE; DRUG ABSORPTION; DRUG BIOAVAILABILITY; DRUG RELEASE; DRUG STABILITY; DRUG STORAGE; DRUG UPTAKE; IN VIVO STUDY; INTESTINE ABSORPTION; INTESTINE FLUID; MALE; NONHUMAN; PROTEIN DEGRADATION; RAT; ULTRAVIOLET RADIATION; VITAMIN BLOOD LEVEL; ANIMAL; BIOAVAILABILITY; BOVINE; CHEMISTRY; WISTAR RAT;

ANIMALS; BIOLOGICAL AVAILABILITY; CATTLE; CHOLECALCIFEROL; DRUG STABILITY; DRUG STORAGE; LACTOGLOBULINS; MALE; MICROSPHERES; MURAMIDASE; RATS; RATS, WISTAR;

EID: 84938501039     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.112     Document Type: Article

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