Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

[Image: see text] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1)...

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Detalles Bibliográficos
Autores principales: Hernández-Olivas, Ever, Muñoz-Pina, Sara, Andrés, Ana, Heredia, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719756/
https://www.ncbi.nlm.nih.gov/pubmed/33835800
http://dx.doi.org/10.1021/acs.jafc.0c07418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719756/
https://www.ncbi.nlm.nih.gov/pubmed/33835800
http://dx.doi.org/10.1021/acs.jafc.0c07418

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