Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Catherine G. Walchak"'
Autor:
Michael S. Otterburn, Catherine G. Walchak, John C. Sourby, Gilbert A. Leveille, John W. Finley, Karen D. Francis, Robert E. Smith, Russell M. Dixon
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:581-596
SALATRIM is a reduced-calorie fat composed of triacylglycerols containing mixtures of short-chain aliphatic acids and long-chain saturated fatty acids. Studies have been conducted in a clinical environment to confirm the predictable metabolism of ing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b8ec25fbbbbad9792d822c0fa86b1ff
https://doi.org/10.1021/jf00038a055
https://doi.org/10.1021/jf00038a055
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:597-604
Three different members of the SALATRIM family of triacylglycerols have been tested in a 42-day clinical study with free living subjects. The study included a 1-week pre-exposure period, a 4-week exposure period, and a 1-week post-exposure period. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::826916235a97339f65931fb3a6adb89c
https://doi.org/10.1021/jf00038a056
https://doi.org/10.1021/jf00038a056
Autor:
Michael S. Otterburn, Catherine G. Walchak, Gilbert A. Leveille, John W. Finley, Lawrence P. Klemann
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:495-499
SALATRIM is a reduced-calorie fat substitute composed of structured triacylglycerols. These structured triacylglycerolB are composed of long-chain fatty acids (predominantly stearic) and short-chain aliphatic acids (acetic, propionic, and/or butyric)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b912793bf65cd57d2c3665354f45d125
https://doi.org/10.1021/jf00038a046
https://doi.org/10.1021/jf00038a046
Autor:
Catherine G. Walchak, Michael S. Otterburn, Russell M. Dixon, Robert E. Smith, John C. Sourby, Karen D. Francis, Gilbert A. Leveille, John W. Finley
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:2982-2982
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e845954511ed4b036feb10d9c1930787
https://doi.org/10.1021/jf00048a063
https://doi.org/10.1021/jf00048a063