• No se han encontrado resultados

Impact of lipid oxidation on digestibility of dairy proteins in o/w emulsions with autoxidizing lipids

N/A
N/A
Protected

Academic year: 2020

Share "Impact of lipid oxidation on digestibility of dairy proteins in o/w emulsions with autoxidizing lipids"

Copied!
63
0
0

Texto completo

Loading

Figure

Figure  1  Schematic representation of simple emulsions, oil in water emulsion (O/W)  and water in oil emulsion (W/O)
Figure 2. Theoretical development of primary and secondary oxidation products as a  function of time in lipid oxidation
Figure 4 Hexanal structure
Table 1 Characterization of oils at three oxidation levels
+5

Referencias

Documento similar

The origin and amino acid composition of the proteins would influence the digestibility, absorption and the utilization of the amino acids in the host, and therefore

TipC and the chorea-acanthocytosis protein VPS13A regulate autophagy in Dictyostelium and human HeLa cells.. Sandra Muñoz-Braceras a , Rosa Calvo a & Ricardo

The particles remain in solid state and are relatively cold, so the formation of the bulk during impact is from the solid state only. The process involves low oxidation of the

In this sense, the presence of hexanal is reported as the most sensitive indicator of lipid oxidation [59]. But, the other lipid-de- rived volatile compounds such as heptanal,

Three experiments were conducted with the objective of determining: (1) The effect of extruding field beans crushed and treated with propionic acid on in-vitro ileal digestibility

Identification of expressed proteins from the identified putative insecticidal protein genes in the concentrated supernatant and in the solubilized proteins from the

The determination of two secondary lipid oxidation compounds (hexanal and pentane) in liquid infant foods using a headspace solid- phase microextraction gas chromatographic

This manuscript undertakes a review of the effects resulting from the intake of proteins and/or amino acids administered in carbohydrate drinks as well as whey protein and