1 Ocak 2021 Dergi makalesi Açık Erişim

Agiral, Seyma; Budak, Sebnem Ozturkoglu; Tamer, Sibel Ilbasmis; Ozer, Barbaros; Yazihan, Nuray

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Agiral, Seyma</dc:creator>
  <dc:creator>Budak, Sebnem Ozturkoglu</dc:creator>
  <dc:creator>Tamer, Sibel Ilbasmis</dc:creator>
  <dc:creator>Ozer, Barbaros</dc:creator>
  <dc:creator>Yazihan, Nuray</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/11691</dc:identifier>
  <dc:identifier>oai:zenodo.org:11691</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 74(1) 52-62</dc:source>
  <dc:title>In vitro digestion and absorption efficiency of homogenised milk lipids</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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