In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification

Journal of food science

Volumn 81, Issue 10, 2016, Pages C2327-C2336

  Verrijssen, Tina A J ^a   Christiaens, Stefanie ^a   Verkempinck, Sarah H E ^a   Boeve, Jeroen ^a   Grauwet, Tara ^a   Van Loey, Ann M ^a   Salvia Trujillo, Laura ^a   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

citrus pectin; degree of methyl esterification, in vitro carotene bioaccessibility; lipid digestion; sugar beet pectin

Indexed keywords

BETA CAROTENE; EMULSIFYING AGENT; EMULSION; ESTER; MICELLE; PECTIN; PLANT EXTRACT;

BEET; BIOAVAILABILITY; CHEMISTRY; CITRUS; DIGESTION; EMULSION; ESTERIFICATION; GASTROINTESTINAL TRACT; HUMAN; IN VITRO STUDY; LIPID METABOLISM; METABOLISM; MICELLE;

BETA CAROTENE; BETA VULGARIS; BIOLOGICAL AVAILABILITY; CITRUS; DIGESTION; EMULSIFYING AGENTS; EMULSIONS; ESTERIFICATION; ESTERS; GASTROINTESTINAL TRACT; HUMANS; IN VITRO TECHNIQUES; LIPID METABOLISM; MICELLES; PECTINS; PLANT EXTRACTS;

EID: 85027932077     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13408     Document Type: Article

References (43)