ICAR Research Data Repository for Knowledge Management
In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats.
IR@CSIR-CFTRI
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| Relation |
http://ir.cftri.com/8532/
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| Title |
In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats.
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| Creator |
George, G.
Sen, D. P. |
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| Subject |
17 Fatty Acid Chemistry
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| Description |
Inter-esterification of fat blends containing 40:60 vanaspati (a partly hydrogenated edible vegetable oil with 10% unhydrogenated edible liquid oil and 5% sesame) and groundnut oil (GNO), 30:70 sal (Shorea robusta) fat and GNO, 30:70 sheep tallow and GNO or cottonseed oil, caused limited but consistent increases in digestibility in vitro of the fats during the first 4 h; it had no effect on digestibility in vivo (in rats) of sal oil/GNO and vanaspati/GNO blends.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8532/1/Fett%20Wissenschaft%20Technologie%2C%2089%20%287%29.%20276.pdf
George, G. and Sen, D. P. (1987) In vitro and in vivo digestibility of blended and corresponding interesterified fats in rats. Fett Wissenschaft Technologie, 89 (7). 276-279; 28 ref.. |
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