Browse Dept. of Food Science and Human Nutrition by Subject "in vitro digestion"
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(2012-02-01)The World Health Organization (WHO, 2005) recommends consumption of fruits and vegetables as part of a healthy diet with daily recommendation of 5 servings or at least 400 g per day. Fruits and vegetables are good sources ...
(2015-06-17)Microencapsulation is commonly used in the food industry to provide functional and sensory benefits to a variety of compounds. Tributyrin (TB), a source of butyric acid, is characterized by a highly bitter taste and negative ...