Zobrazeno 1 - 5
of 5
pro vyhledávání: '"John C. Sourby"'
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
Autor:
John C. Sourby, Gilbert A. Leveille, John W. Finley, Paul H. Ayres, Lawrence P. Klemann, Scott Appleton
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:489-494
Several approaches are available for estimating the caloric availability of fats and fat substitutes. The method described here is a simple bioassay based on the growth of rats as a linear function of caloric intake from either a control fat such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87c4077daeb348675fa0b8f756c3f117
https://doi.org/10.1021/jf00038a045
https://doi.org/10.1021/jf00038a045
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
Publikováno v:
Food Quality and Preference. 7:317
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d014dcc0dd51b7e83b866cfcdbe821e
https://doi.org/10.1016/s0950-3293(96)90173-1
https://doi.org/10.1016/s0950-3293(96)90173-1
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