Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter
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چکیده
منابع مشابه
Incorporation of medium chain triacylglycerols into phospholipid bilayers: effect of long chain triacylglycerols, cholesterol, and cholesteryl esters.
The ability of water-insoluble molecules such as triacylglycerols to partition from oil phases into phospholipid interfaces may be crucial to their hydrolysis by lipases in the aqueous environment of plasma and cells. This study uses high resolution and magic angle spinning 13C NMR spectros-copy to measure the solubility of the 8-carbon medium chain triacylglycerol, trioctanoin, in the lamellar...
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Although medium-chain triacylglycerols (MCTs; 8:0 and 10:0) historically have been considered nonlipemic for most individuals, the report by Asakura et al (1) suggests that MCTs may be hypercholesterolemic in subjects with hypertriglyceridemia. Although the authors emphasized the hypercholesterolemia induced when MCTs progressively replaced corn oil in the carefully manipulated diet of these su...
متن کاملMedium-chain triacylglycerols may not raise cholesterol
Although medium-chain triacylglycerols (MCTs; 8:0 and 10:0) historically have been considered nonlipemic for most individuals, the report by Asakura et al (1) suggests that MCTs may be hypercholesterolemic in subjects with hypertriglyceridemia. Although the authors emphasized the hypercholesterolemia induced when MCTs progressively replaced corn oil in the carefully manipulated diet of these su...
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15 صفحه اولThe scientific rationale and clinical application of short-chain fatty acids and medium-chain triacylglycerols.
Cette revue discute les bases scientifiques et les applications cliniques des lipides a chaine courte (LCC) et des triacylglycerols chaine moyenne (TCM). Les LCC sont produits dans le cdlon des mammifitres B la suite de la fermentation microbienne des fibres, de l’amidon non digCrC, et des protCines de l’alimentation. Leur concentration dans les segments diffkrents du cdlon est affectCe par l’a...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2015
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.7.1626