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In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats.

George, G. and Sen, D. P. (1987) In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats. Fett Wissenschaft Technologie, 89 (7). 276-279; 28 ref..

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Abstract

Inter-esterification of fat blends containing 40:60 vanaspati (a partly hydrogenated edible vegetable oil with 10% unhydrogenated edible liquid oil and 5% sesame) and groundnut oil (GNO), 30:70 sal (Shorea robusta) fat and GNO, 30:70 sheep tallow and GNO or cottonseed oil, caused limited but consistent increases in digestibility in vitro of the fats during the first 4 h; it had no effect on digestibility in vivo (in rats) of sal oil/GNO and vanaspati/GNO blends.

Item Type: Article
Uncontrolled Keywords: Cooking-fats; mixtures-; digestibility-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2018 09:09
Last Modified: 23 Feb 2018 09:09
URI: http://ir.cftri.com/id/eprint/8532

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