Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 13, 2019, Pages 1987-2010

  Fardet, Anthony ^a   Dupont, Didier ^b   Rioux, Laurie Eve ^c   Turgeon, Sylvie L ^c  

^a CRNH AUVERGNE   (France)

^b AGROCAMPUS OUEST   (France)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

bio accessibility; bioavailability; calcium; Dairy products; food structure; lipid; protein

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; CALCIUM; DAIRY PRODUCTS; FATTY ACIDS; KINETICS; LIPIDS; MATRIX ALGEBRA; METABOLISM; NUTRIENTS; PROTEINS; STRUCTURE (COMPOSITION);

BIO-ACCESSIBILITY; BIOAVAILABILITY; FOOD STRUCTURES; GASTRIC RETENTION TIME; NUTRIENT COMPOSITION; PHYSICAL STRUCTURES; PHYSICOCHEMICAL PARAMETERS; QUALITATIVE PARAMETERS;

DAIRIES;

FATTY ACID; MILK PROTEIN; YOGHURT;

ANIMAL; CALCIUM INTAKE; CHEESE; CHEMICAL PHENOMENA; CHEMISTRY; DAIRY PRODUCT; FACTUAL DATABASE; FAT INTAKE; HUMAN; MILK; RANDOMIZED CONTROLLED TRIAL (TOPIC);

ANIMALS; CALCIUM, DIETARY; CHEESE; CHEMICAL PHENOMENA; DAIRY PRODUCTS; DATABASES, FACTUAL; DIETARY FATS; FATTY ACIDS; HUMANS; MILK; MILK PROTEINS; RANDOMIZED CONTROLLED TRIALS AS TOPIC; YOGURT;

EID: 85069496151     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2018.1435503     Document Type: Review

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