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Enzimatic assay of digestibility of dietary fats

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dc.contributor.author MIJA, Nina
dc.contributor.author PALADI, Daniela
dc.date.accessioned 2022-11-11T10:10:04Z
dc.date.available 2022-11-11T10:10:04Z
dc.date.issued 2022
dc.identifier.citation MIJA, Nina, PALADI, Daniela. Enzimatic assay of digestibility of dietary fats. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 45. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21651
dc.description.abstract Digestion of vegetable oils is influenced by the composition of the oil, but also by the particular physiological factors specific to each individual. In order to determine the digestion effort, three types of oil and two types of animal fat were subjected to in vitro digestion research by modeling the digestion conditions at the level of the small intestine. Liver food supplements and pork and hen bile were used to initiate digestion. The digestion effort in the presence of pancreatic lipase (1050 FIP-U/g) increased in the order - pumpkin seed oil, sunflower oil, olive oil and, respectively, poultry fat, butter. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject vegetable oils en_US
dc.subject dietary fats en_US
dc.subject pancreatic lipase en_US
dc.subject vesicular bile en_US
dc.subject digestibility en_US
dc.subject free fatty acids en_US
dc.title Enzimatic assay of digestibility of dietary fats en_US
dc.type Article en_US


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  • 2022
    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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