Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions

Journal of Dairy Science

Volumn 100, Issue 4, 2017, Pages 2454-2470

  Ayala Bribiesca, Erik ^a,b   Turgeon, Sylvie L ^a   Britten, Michel ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

calcium soaps; cheese structure; fat digestion; lipolysis

Indexed keywords

CALCIUM; CALCIUM INTAKE; FATTY ACID;

ANIMAL; CALCIUM INTAKE; CHEESE; CHEMISTRY; DIGESTION; FOOD HANDLING; MILK;

ANIMALS; CALCIUM; CALCIUM, DIETARY; CHEESE; DIGESTION; FATTY ACIDS; FOOD HANDLING; MILK;

EID: 85011850219     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11902     Document Type: Article

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