Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment

Food Research International

Volumn 92, Issue , 2017, Pages 138-146

  Lamothe, Sophie ^a   Rémillard, Nathalie ^a   Tremblay, Julie ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Bioaccessibility; Dairy products; Digestion; Food matrix; Lipolysis; Proteolysis

Indexed keywords

CALCIUM; DAIRIES; DAIRY PRODUCTS; HYDROLYSIS; KINETICS; NUTRIENTS; PROTEINS; PROTEOLYSIS; RHEOLOGY; SLUDGE DIGESTION;

BIOACCESSIBILITY; CALCIUM CONCENTRATION; DISINTEGRATION KINETICS; FOOD MATRIXES; HOMOGENIZATION TREATMENT; INTESTINAL DIGESTION; LIPOLYSIS; RHEOLOGICAL PROPERTY;

FATTY ACIDS;

GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE; MILK PROTEIN; YOGHURT;

ANALYSIS; ANIMAL; CALCIUM INTAKE; CHEESE; CHEMISTRY; DIGESTION; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; GASTROINTESTINAL TRACT; HEAT; LIPID METABOLISM; METABOLISM; MILK; PARTICLE SIZE; PH;

ANIMALS; CALCIUM, DIETARY; CHEESE; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; GASTROINTESTINAL TRACT; GLYCOLIPIDS; GLYCOPROTEINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MILK; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; YOGURT;

EID: 85009110137     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.026     Document Type: Article

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