Dergi makalesi Açık Erişim
Agiral, Seyma; Budak, Sebnem Ozturkoglu; Tamer, Sibel Ilbasmis; Ozer, Barbaros; Yazihan, Nuray
{ "@context": "https://schema.org/", "@id": 11691, "@type": "ScholarlyArticle", "creator": [ { "@type": "Person", "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, Ankara, Turkey", "name": "Agiral, Seyma" }, { "@type": "Person", "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, Ankara, Turkey", "name": "Budak, Sebnem Ozturkoglu" }, { "@type": "Person", "affiliation": "Gazi Univ, Fac Pharm, Dept Pharmaceut Technol, Ankara, Turkey", "name": "Tamer, Sibel Ilbasmis" }, { "@type": "Person", "affiliation": "Ankara Univ, Fac Agr, Dept Dairy Technol, Ankara, Turkey", "name": "Ozer, Barbaros" }, { "@type": "Person", "name": "Yazihan, Nuray" } ], "datePublished": "2021-01-01", "description": "The effects of homogenisation, heat treatment and their order on in vitro gastric/pancreatic digestions, and in vitro absorption of milk lipids, expressed as free fatty acids, were investigated. Milk, cream or mixture of homogenised/heat-treated cream and skim milk were subjected to gastric digestion at pH 2 or 6, followed by pancreatic digestion and cell absorption by CaCo-2 cells. Heat treatment after or prior to homogenisation affected in vitro digestion efficiencies of milk lipids. The presence of milk proteins led to reductions in the levels of gastric/pancreatic digestion of homogenised milk lipids. Absorption of FFA was not affected by gastric digestion pH.", "headline": "In vitro digestion and absorption efficiency of homogenised milk lipids", "identifier": 11691, "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", "license": "http://www.opendefinition.org/licenses/cc-by", "name": "In vitro digestion and absorption efficiency of homogenised milk lipids", "url": "https://aperta.ulakbim.gov.tr/record/11691" }
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