Modulation of postprandial lipaemia by a single meal containing a commonly consumed interesterified palmitic acid-rich fat blend compared to a non-interesterified equivalent

PURPOSE: Interesterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postpran...

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Detalles Bibliográficos
Autores principales: Hall, Wendy L., Iqbal, Sara, Li, Helen, Gray, Robert, Berry, Sarah E. E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2016
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682848/
https://www.ncbi.nlm.nih.gov/pubmed/27511058
http://dx.doi.org/10.1007/s00394-016-1284-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682848/
https://www.ncbi.nlm.nih.gov/pubmed/27511058
http://dx.doi.org/10.1007/s00394-016-1284-z

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