Digestibility and Structural Changes of Ingredients in Infant Formulae During the Gastrointestinal Digestion

Please use this identifier to cite or link to this item: http://tailieuso.udn.vn/handle/TTHL_125/9751

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Prakash, Sangeeta, Dr.	-
dc.contributor.author	Nguyen, Tran Phuong Thao	-
dc.date.accessioned	2019-05-09T10:16:02Z	-
dc.date.available	2019-05-09T10:16:02Z	-
dc.date.issued	2017	-
dc.date.submitted	2017-12-12	-
dc.identifier.uri	http://tailieuso.udn.vn/handle/TTHL_125/9751	-
dc.description	Doctor of Philosophy. Major: Food Sciences; 186 pages	en
dc.description.tableofcontents	Chapter 1 General introduction; Chapter 2 Literature review; Chapter 3 Development and validation of a simple model for the in vitro gastrointestinal digestion of infant formula; ...	en
dc.language.iso	en	en
dc.publisher	The University of Queensland, Australia	en
dc.source	University of Science and Technology - The University of Danang	en
dc.subject	In Vitro digestibility	en
dc.subject	Caseins	en
dc.subject	Whey proteins	en
dc.subject	Soy protein isolate	en
dc.subject	Proteolysis	en
dc.subject	Lipolysis	en
dc.subject	Confocal microscopy	en
dc.subject	Partical size	en
dc.subject	Free fatty acids	en
dc.subject	Glucose	en
dc.title	Digestibility and Structural Changes of Ingredients in Infant Formulae During the Gastrointestinal Digestion	en
dc.title.alternative	Sự tiêu hóa và thay đổi cấu trúc của các thành phần trong sữa công thức của trẻ sơ sinh	en
dc.type	Ph.D Thesis	en
Appears in Collections:	Kỹ thuật

Files in This Item:

File	Description	Size	Format
NguyenTranPhuongThao.TT.pdf	Abstract & Table of Contents	235.11 kB	Adobe PDF	View/Open
NguyenTranPhuongThao.TV.pdf	Fulltext	4.21 MB	Adobe PDF	View/Open Request a copy