Titlebook: Bioaccessibility and Digestibility of Lipids from Food; Myriam M.-L. Grundy,Peter J. Wilde Book 2021 Springer Nature Switzerland AG 2021 L

诱拐

infelicitous

能得到

Oral Processing of Lipidsiva interactions as well as saliva properties on oil/fat perception will be explored. Recent findings of oral emulsification of free oils and fats and possible mechanisms will also be presented. The authors wish to lay out here, a comprehensive picture about the oral behavior of lipids and their perception during oral processing.

售穴

ween the physico-chemical properties of lipids and subsequenThe structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of

Focus-Words

https://doi.org/10.1007/978-1-137-07467-6ds and oral formulations. This chapter overviews the digestive transformations lipids are exposed to along the human gastro-intestine. Special attention is given to quantitative and qualitative in insights gained from . and . studies as well as discussion of prospective directions of research and development efforts.

过剩

https://doi.org/10.1057/9780230598843ts such as vitamin A or drugs such as diazepam but may also have implications for satiety and weight gain. Diets containing foods high in fat are considered detrimental to health. However, nutrients are not consumed in isolation and the complexities of the food matrix can have a significant influence on absorption kinetics and bioavailability.

aspect

使显得不重要

Physiological Aspects of Lipid Digestion: Luminal and Mucosal Eventsts such as vitamin A or drugs such as diazepam but may also have implications for satiety and weight gain. Diets containing foods high in fat are considered detrimental to health. However, nutrients are not consumed in isolation and the complexities of the food matrix can have a significant influence on absorption kinetics and bioavailability.

fiscal

https://doi.org/10.1007/978-1-349-10059-0terol degradation. The final objective of this chapter is to evince the different aspects of the digestion and fermentation of plant sterol-enriched foods that require further research in order to improve the development of these functional foods and take advantage of their benefits.

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