Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model

This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33–61.42%), aligning with the intended objectives of...

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Detalles Bibliográficos
Autores principales: Xu, Qingqing, Wang, Weifei, Sun-Waterhouse, Dongxiao, Zou, Qian, Yan, Menglei, Liu, Xuan, Lan, Dongming, Wang, Yonghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10465867/
https://www.ncbi.nlm.nih.gov/pubmed/37654441
http://dx.doi.org/10.1016/j.crfs.2023.100568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10465867/
https://www.ncbi.nlm.nih.gov/pubmed/37654441
http://dx.doi.org/10.1016/j.crfs.2023.100568

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