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Food structure and availability of lipid-soluble nutrients - a physicochemical approach
Reference
SYS04688
Principal Investigator / Supervisor
Dr Annette Frillery Travis
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
118,047
Status
Completed
Type
Research Grant
Start date
20/11/1995
End date
01/07/1999
Duration
43 months
Abstract
Studies of the absorption of lipid-soluble nutrients, such as the carotenoids, from foods show only partial uptake by the gut. Given the proposed health benefits of this class of nutrient theses findings are of concern to both food manufacturers and consumers. We propose that the key determinant of this malabsorption is the availability of the nutrients from the food structure. This multidisciplinary project aims to investigate the effect of processing on the physiochemical structure of foods and to compare the subsequent availability of the lipid- soluble components by measuring their incorporation into lipid mixed micelles in vitro.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
Systems - ROPA (SYS) [1994]
Funding Scheme
X – not Funded via a specific Funding Scheme
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