Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute.

Cheng, Xinyi; Huang, Zhuoneng; Jin, Qingzhe; Wang, Xiaosan

Cheng, Xinyi; Huang, Zhuoneng; Jin, Qingzhe; Wang, Xiaosan.

Afiliação

Cheng X; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, P. R. China.
Huang Z; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, P. R. China.
Jin Q; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, P. R. China.
Wang X; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, P. R. China.

J Food Sci ; 87(11): 4945-4955, 2022 Nov.

Article em En | MEDLINE | ID: mdl-36200532

Assuntos

Substitutos da Gordura; Tilápia; Lactente; Animais; Humanos; Substitutos da Gordura/análise; Leite Humano/química; Solventes; Triglicerídeos/química

Palavras-chave

1-Oleoyl-2-palmitoyl-3-linoleoylglycerol; human milk fat; human milk fat substitute; sn-2 Palmitic acid; solvent fractionation; tilapia oil

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Tilápia / Substitutos da Gordura Limite: Animals / Humans / Infant Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article

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